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CHICHARRONES
Recipe Courtesy of Erik Leong, Chef de Cuisine at Mahina & Sun's
Photography by Duke Kenney
Course:
Appetizer, Pupu, Side Dish
Author:
Erik Leong
Equipment
Pot
Wire Rack
Ingredients
Pork Skin
Dipping Sauce
¾
Cup
Apple Cider Vinegar
2
Cloves of Garlic
3
Hawaiian Chili Peppers
Instructions
Prepare Pork Skin.
Boil pork skin for 2 hours in water.
When skin is tender remove from water and scrape off all excess fat and meat.
Cut the skin into small rectangles, place on a wire rack, and bake in the oven at 200 degrees until dry (5-6 hours).
Deep fry dried pork skin. Season aggressively after skin has puffed up and doubled in size.
Prepare Dipping Sauce.
Mince garlic and Hawaiian chili peppers.
Mix all dipping sauce ingredients together.
Serve.
Serve chicharrones with the dipping sauce and enjoy!