Chicharones

How to make Chicharones Recipe - I can't get enough of this salty pork-flavored goodness. If you were bold enough to give the lengua a try, then this is right up your cornhole!

Serves: 4

Ingredients:
1 pound fresh pig skin
Kosher salt

Method:
A good piece of pig skin has about an¼ inch of fat with meat still attached to the skin. Do not worry about the hair it will cook off.

Square up the skin and cut into 1-inch cubes. Save or discard the excess skin.

Set up the cooker for indirect heat cooking at 350 degrees F.

In a foil pan with a cooling rack inside, place the chunks skin side down on the rack. Season the chunks with salt. Cover and seal the pan with a sheet of aluminum foil. Place the foil pan directly over the fire and keep the lid on the cooker. Cook for 15 minutes.

Cook for another 20 minutes on the cool side of the grill.

Remove the chicharones from the grill and remove the foil. The chicharones should look golden brown and crispy.

Serve immediately. They will melt in your mouth if eaten right after cooking. They will turn a little tough and chewy after some time, but the flavor gets better.

Chicharones