Homemade chicharrones are deep-fried pork skin that transform into light, airy, and crackling snacks with a satisfying crunch. Made from simple ingredients and proper technique, they're worth the time investment for authentic texture and flavor.
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Place pork skin in a large Dutch oven and cover with water. Weight pork skin down with a plate to keep submerged. Bring water to a boil over medium heat, reduce heat to low, and simmer until pork skin has lightened in color and is very soft, but not falling apart, about 1 1/2 hours.
Remove pork skin from water and place skin side up on a wire set in a baking sheet. Transfer baking sheet to refrigerator and let sit until completely cooled.
Place pork skin on cutting board skin side down. Using a sharp knife, scrap away all excess fat. Transfer pork skin back to wire set in baking sheet, skin side up.
Preheat oven to 200°F. Place baking sheet in oven and let cook, gently lifting pork skin from wire rack ever 1 to 2 hours, until skin is golden brown, dry, and brittle, about 8 hours. Remove baking sheet from oven and, using hands, break pork skin into roughly 1-inch pieces.
Place oil in a large Dutch oven or wok and heat to 400°F over high heat. Working in batches as necessary, place pork skin pieces in oil and fry until puffy and white, about 30 seconds. Transfer pork skins to a paper towel-lined plate, season with salt, and serve immediately. Store any non-fried skin pieces in an airtight container in the refrigerator for up to two weeks.
Store cooled chicharrones in an airtight container at room temperature for up to 3 days; reheat briefly in a 300°F oven to restore crispness.
deep-fry thermometer · heavy-bottomed pot or Dutch oven
Plan 20–30 minutes for frying, depending on batch size and oil temperature. Prep and trimming add another 10–15 minutes.
Maintain 350–375°F for even cooking and crispness. Use a thermometer to avoid undercooked or burnt results.
Fry until deeply golden and allow them to cool completely on paper towels; they continue to crisp as they cool.
Yes, strain and store cooled oil in an airtight container for up to 2 weeks. Reuse for chicharrones or other fried foods.
Salt them immediately after draining while still hot so it adheres to the surface. Add spices or lime salt for variation.
