Hand-Pressed Pork Cracklings with Chili-Lime Dust
Artisanal Mexican-style chicharrones made from scratch, fried to perfection and seasoned with a complex spice blend.
Total
2h 45m
Prep
2h
Cook
45 min
Serves
4
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Recipe serves 4
Ingredients
- 1 lb Pork Skin
- 2 cups Lard
- 1 tsp Ancho Chili Powder
- 1 tsp Dehydrated Lime Zest
- 0.5 tsp Cumin
- 1 tsp Sea Salt
Instructions
- 1
Boil pork skin in salted water for 90 minutes until tender.
- 2
Scrape all fat from the skin using a spoon until it is translucent.
- 3
Dehydrate the skin in a low oven (170F) for 8 hours until brittle.
- 4
Heat lard to 375F and flash-fry the dried skins until they puff significantly.
- 5
Immediately toss with the chili, lime, and cumin spice blend.
Nutrition per serving
Calories
320
16% of a 2,000 kcal day
| Protein | 28 g |
| Carbohydrate | 1 g |
| Fat | 22 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 580 mg |
Goes well with this
Mexican dishes that round out the meal.
Classic Mexican Guacamole
Authentic Hass avocados mashed with lime, cilantro, and white onion.
Elote Style Grilled Chicken Wings
Crispy grilled chicken wings tossed in a creamy lime sauce and topped with charred corn, cotija cheese, and chili lime seasoning.
Grilled Chicken Al Pastor Skewers
Charred chicken and pineapple chunks served in warm corn tortillas.
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