Chicharrones de cerdo

Paso 1. Lavar y desinfectar bien la carne con mucha agua caliente, sal y vinagre

Paso 2. Colocar la carne en un cardero grande con el agua, la sal y el zumo de los limones y tapar a fuego medio

Paso 3. Dejar cocinar hasta que hayan consumido todo el agua, recuerdas moverlos de vez en cuando para que no se peguen en el fondo de la paila

Paso 4. Una vez que la carne haya consumido el agua completamente, verás como empezarán a soltar la grasa solos

Paso 5. Ahora, dejar sofreír en su propia grasa, y no te olvides ir moviéndolos a menudo, para que se doren completamente, déjalos sofreír hasta que se tornen bien dorados y crujientes

Paso 6. Cuando veas que están tostados y dorados, retirar del aceite y colocarlos encima de un trozo de papel toalla para que absorban un poco de grasa y listos! Disfrutas de tus chicharrones

Mixed pork cracklings made in FIREWOOD 

Ingredients

6 pounds pork bellies
4 cups of water
2 tablespoons of salt
3 large lemons (the juice)

Elaboration

Step 1. Wash and disinfect the meat well with lots of hot water, salt and vinegar

Step 2. Place the meat in a large saucepan with the water, salt and lemon juice and cover over medium heat.

Step 3. Let them cook until they have consumed all the water, remember to move them from time to time so that they do not stick to the bottom of the pan.

Step 4. Once the meat has completely consumed the water, you will see how they will begin to release the fat on their own.

Step 5. Now, let them fry in their own fat, and don’t forget to move them often, so that they brown completely, let them fry until they become very golden and crispy.

Step 6. When you see that they are toasted and golden, remove them from the oil and place them on top of a piece of paper towel so that they absorb a little fat and that’s it! You enjoy your chicharrones