Crispy Pork Chicharrones

Instructions

1. Prepare the pork skin
   Carefully clean the pork skin, removing any hair or debris. Using a sharp knife, cut the skin into 2-inch squares. Be sure to leave some fat attached to each piece for flavor.
2. Boil the pork skin
   Place the pork skin in a large pot. Add 1 tablespoon of salt, bay leaves, and peppercorns. Cover with cold water. Bring to a boil, then reduce heat and simmer for about 1 hour until the skin is tender but not falling apart.
3. Dry and cool the skin
   Remove the pork skin from the water and place on a wire rack. Pat dry with paper towels. Refrigerate uncovered for at least 2 hours or overnight. This drying process is crucial for crispy chicharrones.
4. Prepare for frying
   Once dry, scrape off excess fat from the skin, leaving a thin layer (about 1/4 inch). In a small bowl, mix baking soda and vinegar to create a paste. Rub this mixture onto the skin side of each piece.
5. First fry at low temperature
   Heat oil in a heavy pot to 250°F (120°C). Carefully add the pork skin pieces in batches, skin side down. Fry at this low temperature for about 15 minutes until the skin puffs slightly and the fat renders.
6. Second fry at high temperature
   Remove the partially fried chicharrones and drain on paper towels. Increase the oil temperature to 350°F (175°C). Return the chicharrones to the hot oil in batches and fry until they puff up and turn golden brown, about 3-5 minutes.
7. Season and serve
   Remove the chicharrones from the oil and drain on paper towels. While still hot, sprinkle with remaining salt and optional seasonings (paprika, garlic powder, chili powder). Serve immediately while still warm and crispy.