Look at how these Chicharrones PUFF up 🤯

The way these chicharrones PUFF up when they hit the oil 🤯 Not only did Mika Leon bring the heat, but she’s making this year’s Hot List a whole lot bigger and better!! #FNHotList

RECIPE 👇

2 pounds pork skin, cut into 3-inch squares
2 tablespoons kosher salt, plus more for sprinkling
2 tablespoons baking soda
32 ounces lard, for frying
Chile-lime seasoning, optional
3 limes, cut into cheek wedges
Cold beer, optional

Place the pork skin on a cutting board and cut through the skin crosswise at 3-inch intervals. Cut the strips again lengthwise to make squares

In a large pot, bring 5 quarts water to a boil and add the salt, baking soda and pork skin. Boil for 30 minutes. Remove the pork skin and pat dry with paper towels. Scrape off any excess fat with the back of your knife.

Preheat the oven to 200 degrees F.

Transfer the pork squares to a wire rack set over a baking sheet. Place in the oven for 4 hours or until the skin has rendered more fat and has significantly shrunk and is firm and dry to the touch. If the skin is still soft after 4 hours, continue baking and checking it every 30 minutes until it is fully dry.

When ready to fry, melt the lard in a caldero or large Dutch oven over medium-high heat. Continue heating until it registers 375 degrees F on a deep-fry thermometer. Fry the pork skin in batches until the pieces puff, 1 to 2 minutes. Remove and drain on paper towels. Sprinkle with salt and chile-lime seasoning if using. Serve with lime cheek wedges and with cold beer if you like.

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