Dominican Style Chicharron ( Fried Pork Skins)

Jun 06, 2023June 6, 20230 3

Crispy and delicious Dominican Style Chicharron recipe

Dominican Style Chicharron ( Fried Pork Skins)

by The Chefin Pork

Prep

120 min

Cook

60 min

Ready In

180 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

526

Sugar

Fat

37g

Dominican Style Chicharron, also known as Fried Pork Skins, is a popular dish enjoyed in the Dominican Republic and other Latin American countries. The recipe for Dominican Style Chicharron has been passed down through generations and has become a staple in traditional Dominican cuisine. The dish is made by boiling pork skins until they are tender and then frying them until they are crispy and delicious. The result is a dish with a unique texture, crispy on the outside and soft and chewy on the inside, that is perfect as an appetizer or snack.

Instructions

1.	Soak the pork skins in water and salt for at least 2 hours or overnight.
2.	In a pot, bring the pork skins, water, oregano and salt to a boil.
3.	Lower the heat and let the pork simmer until it is tender.
4.	Remove the pork from the pot and let it cool. Preheat a deep fryer or a pan with enough oil to fully submerge the pork.
5.	Fry the pork strips until they are crispy and golden brown.
6.	Serve with sliced lime and enjoy!

PROS

Dominican Style Chicharron is a highly satisfying, crispy, and flavorful treat.
It’s a great appetizer for any occasion as well as an excellent snack to accompany a cold beer.

CONS

Deep-fried pork skins are high in calories and fat.
They should be enjoyed in moderation and as part of a well-balanced diet.

This dish also may not be suitable for individuals who have high cholesterol levels or hypertension due to the high salt content.

HEALTH & BENEFITS

Although Dominican Style Chicharron is not necessarily a healthy food, pork skins contain collagen, protein, and amino acids that can provide some benefits for skin, joint, and bone health. The dish may also help boost energy levels due to its high protein content.

	2 1/2 lbs pork skins or 2 1/2 lbs pork , for chicharron
	2 cups water
	2 tablespoons oregano
	2 tablespoons salt
	1 lime