Prep 0 mins
Cook 1 hr
This ia an authentic recipe from Dominican Republic that a friend of mine gave to me. This recipe was one that she used to make the chicharron she sold while in D.R. Hope you enjoy as my family and I did!
- 1133.98 g pork skins or 1133.98 g pork, for chicharron
- 473.18 ml water
- 29.58 ml oregano
- 29.58 ml salt
- 1 lime
- Place pork, water salt and oregano in a large pan. squeeze the juice from the lime in with the rest of the ingredients. Place on high until it comes to a boil then turn to med.- high. Continue cooking uncovered until all the water is absored. The pork will then produce its own oil to fry. Continue cooking the meat until meat is crispy but not burned and brown in color.
- Remeove and drain on paper towels. Serve with lime and hot sauce. (optional).
These were more tasty than any other chicharron that I have had before due to the cooking in oregano and lime. While I believe this is the correct way to cook them, I find the oil splattering unpleasant. I use one of those splatter guards, but they still get me. One of these days I will remember to try more of a deep frying method to see if that works as well. A keeper for sure.
This makes a really good Chicharron. Keeps well. Add a few to a pan to heat up then scramble with eggs. Serve in a warm flour tortilla.
Myself Being a Resident in the Dominican Republic, must say it is not chicharron, it is still a very good dish but chicharron is deep fryed and burnt to a crisp, it should crunch when you bite into it.