Baked pork rinds

Kitchen, Additional dish

Kitchen, Additional dish

Pork
Preparation Time:
120
Note:
If there’s one thing that most Cubans love, it’s chicharrones. This recipe from Chef Iván isn't the traditional one that’s made by frying them in lard. Today, we present Baked Chicharrones, a dish that is made in various cultures and has an amazing flavor. We hope you enjoy the video, and if you make baked chicharrones at home, be sure to send us photos.
Ingredients:
  • 1 kg of pork belly
  • 4 tablespoons of salt
  • 1/2 teaspoon of baking powder or baking soda (optional)
Instructions:

    First, trim and dry the piece of pork belly that you will use to make chicharrones. You can use paper towels, like our chef does, or a clean cloth.

    Next, score the piece of meat for the portions of cracklings, being careful not to cut through the skin. Return to the piece of pork and make shallow cuts in the skin that do not reach the meat.

    Dry the pork belly again and cover it with salt, but only on the skin side. Let it rest in the refrigerator for 1 hour.

    After that time, scrape off all the salt and carefully remove any remnants that may be left on the piece of meat using paper towels or a clean cloth. Ensure that it is left thoroughly dry.

    The next step is optional: sprinkle the teaspoon of baking powder over the skin of the meat and distribute it evenly. Let it rest in the refrigerator for 45 minutes.

    Wipe off the baking powder from the piece of meat with a clean cloth. It should be very dry. Now, return to the piece of meat and season it.

    Preheat the oven to 350°F.

    Place the piece of meat on a tray with a little bit of water. Make sure the skin is facing up. Bake the pork belly at 350ºF for 45 minutes.

    After that time, increase the oven temperature to 450ºF and bake for an additional 25 minutes, and your oven-baked pork rinds will be just right.

    We hope you enjoy this recipe.

    Enjoy your meal!

Rations:
4
Pork