Ingredients

For the Pork Skin

• 2 lbs (900 g) fresh pork skin, cleaned
• 2 teaspoons sea salt
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• ½ teaspoon chili powder (optional)

For Frying

• 4 cups lard or neutral high-heat oil (for deep frying)

Equipment

• Large pot
• Sharp knife
• Baking sheet
• Wire rack
• Deep frying pot or Dutch oven
• Slotted spoon
• Paper towels
• Thermometer (optional)

Instructions

Step 1: Prepare the Pork Skin

1. Remove any excess fat from the pork skin using a sharp knife.
2. Cut the skin into small pieces (about 2–3 inches wide).
3. Place the pork skin in a pot and cover with water.
4. Simmer for 45–60 minutes until the skin becomes soft.

Step 2: Cool and Dry the Skin

1. Remove the pork skin from the water and drain well.
2. Scrape away any remaining fat from the underside.
3. Place pieces on a wire rack over a baking sheet.
4. Refrigerate uncovered for 8–24 hours until completely dry.

Drying is important because it creates the signature crispy texture.

Step 3: Fry the Chicharrones

1. Heat lard or oil to 350–375°F (175–190°C).
2. Carefully add dried pork skin pieces in small batches.
3. Fry for 2–5 minutes until they puff up and become crispy.
4. Remove with a slotted spoon.
5. Drain on paper towels.

Step 4: Season

While still warm, toss chicharrones with:

• Sea salt
• Garlic powder
• Smoked paprika
• Chili powder
• Black pepper

Adjust seasoning to taste.

Step 5: Serve

Serve immediately for maximum crunch or store in an airtight container once completely cooled.

Flavor Variations

Chili Lime Chicharrones

Add:

• Lime zest
• Chili powder
• Tajín-style seasoning

Ranch Chicharrones

Season with:

• Ranch seasoning
• Garlic powder
• Dried herbs

BBQ Chicharrones

Use:

• Smoked paprika
• Onion powder
• Sugar-free BBQ seasoning

Spicy Garlic Chicharrones

Add:

• Cayenne pepper
• Garlic powder
• Red pepper flakes

Cheese Chicharrones

Sprinkle with Parmesan or cheddar seasoning for a cheesy snack.

Serving Suggestions

Enjoy chicharrones with:

• Guacamole
• Salsa
• Queso dip
• Sour cream
• Pico de gallo
• Cream cheese dip
• Keto-friendly sandwiches as a crunchy side

They can also be crushed and used as:

• A low-carb breadcrumb substitute
• A coating for chicken or fish
• A crunchy topping for salads and casseroles

Storage

• Store in an airtight container at room temperature for up to 1 week.
• Keep away from moisture to maintain crispiness.
• Do not refrigerate after frying, as humidity can make them soft.

Chef’s Tips

• The drier the pork skin, the crispier the final result.
• Fry in small batches to maintain the oil temperature.
• Season immediately after frying so the spices stick.
• Use lard for the most traditional flavor.
• For an easier method, ready-made pork rinds can be reheated and seasoned at home.

Approximate Nutrition (Per Serving)

• Calories: 160
• Fat: 12 g
• Protein: 12 g
• Total Carbohydrates: 0 g
• Fiber: 0 g
• Net Carbohydrates: 0 g
• Sugar: 0 g
• Sodium: 350 mg