How To Make Chicharrones (Cracklings)

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Here is the recipe:
2 lbs of Pork belly or skin
salt
favorite seasonings

–cut into 2 inch wide strips. make deep cuts into the pork skin or belly.

–place pork in a bowl of water just to cover the pork. Salt water heavily. soak 1-2 hours

–place pork in new boiling water just to cover pork. Cook until all water is absorbed. Oil should be left behind.

–fry pork in it’s own oil. if enough oil has not been left in pan then add more. Season with salt or any other flavors you want. Then flip and fry other side.

–cool a bit and serve.

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40 Comments

  1. reefslayer21

    Salt the pork then fry in manteca

    Reply
  2. PNWLiif99

    Is it chicarones, or chicarrones? One r or two r's? Thanks!

    Reply
  3. A A

    Sorry Jack this is far from chicharrones…Mexican here so trust me

    Reply
  4. Chauny buck

    Those are a little thick ,and have too dense a texture for my liking 🤷🏻‍♀️I like mine to be like packing 🥜 peanuts.😆😆😆

    Reply
  5. Gregory Havens

    Is this satire?

    Reply
  6. Jesus Limon

    🤤🤤🤤🤤🤤🤤🤤

    Reply
  7. Skeptical Agnostic

    What a moron!

    Reply
  8. Johnny Haircut

    Man, I love a good chich!

    Reply
  9. John Zapata

    This video was a disaster 🤣🤣🤣

    Reply
  10. Doggy 0

    "chicharrones" lmao

    Reply
  11. redrockx1

    your first time doing this?…man, you should've tried it at least once before posting it on YouTube…i could be mean, but i won't…it's just wrong

    Reply
  12. Pete Cockett

    What meat do u use?

    Reply
  13. sarena moon

    I'm Portuguese and shaking my head…that is not how you make it that's how you ruin a pot

    Reply
  14. trailerpark cryptoking

    Watch a video on making Cajun cracklins if you want to know the correct way! Fry on low heat for couple hours and let them slowly come up to 310 degrees. Pull them out of the grease and turn fire up and bring grease up to 380 degrees. Throw cracklins back in for 1-2 minutes and the skins will blister and puff up correctly, remove, do not burn! To get seasonings to stick to cracklins after removal, add 1 tbs baking soda to cooking oil at 380 degrees before adding back in cracklin. This creates a foam that seasoning will stick to upon removal!

    Reply
  15. Pio Sian

    He cooks like Biden.

    Reply
  16. Travel Channel

    Aluminum foil will take care of that pan.

    Reply
  17. Leslie Mandic

    You make it sound EZ . I'm going to explore more….per the comments nice grand prize though.

    Reply
  18. Lorie Brown

    You lost me at the mandatory long add at the beginning! I have never watched Your videos before and having to watch a long add before I even know if your video is worth my time is a no go! You are not Emeril LMAO! I am giving you this comment though. Maybe you might rethink your add placements J's!

    Reply
  19. helen shin

    I was out when you said "i never made it"

    Reply
  20. Eduardo Loera

    This guy does not know how to make chicharrones. He sucks

    Reply
  21. Elizabeth VanAvery

    You did it the colombian way great job hun dont listen to these idiots! 😊❤

    Reply
  22. Jeremy Recasa

    🤦🏻‍♂️🤦🏻‍♂️🤦🏻‍♂️ wrong

    Reply
  23. James Tan

    Wrong wrong wrong!

    Reply
  24. D Man

    I ate a 5 gal bucket of that stuff once my Grand mother in law was Hungarian and i was working in her gerauge all day just kept taking hand fulls i kid you not 5 Gal. She was pissed.

    Reply
  25. Necole Wojciechowski

    Oh wow…this is so so wrong…what are you doing?!? And also, never mix with a knife!! Wtf?!?

    Reply
  26. James Tan

    Hahhahahah 100.1% wrong! Hahaha big mistake!

    Reply
  27. Toni chef

    This is NOT how you make chicharron

    Reply
  28. pgluckydog

    fried boiled salt pork, why? Nahhh

    Reply
  29. bzt79c1

    He says I NEVER made it. me neither, so why the hell do i need U?

    Reply
  30. Keelan Jeffers

    🤦‍♂️

    Reply
  31. Sara Ortiz

    No way! Wrong, guy. I guess you need to be Hispanic puerto rican or Dominican.

    Reply
  32. Wilkins Brito

    Sorry my guy, all my Dominicans are laughing lol

    Reply
  33. Laguera Itiswhatitis

    I actually like this video. It's the same way they would do it in mexico.

    Reply
  34. br Platten

    Put water and vinegar in the pot and boil it it'll come loose real quick

    Reply
  35. Yob Ockim

    Wtf man? Just utterly rubbish cooking

    Reply
  36. Mangjose

    Sucks

    Reply
  37. SRCLI SRCLI

    No, No, No. Just about everything wrong.

    Reply
  38. Woodys Free Range

    Firstly Pork Rind is just that…Rind (or skin). What he is cooking is skinless pork belly. Secondly what a massive waste of a great piece of meat, its basically overcooked fried bacon, it doesn't even make sense why he boiled it first (except I guess it stops it from burning staring away.) Ridiculous waste of meat.

    Reply
  39. Brenda Van Blaricom

    This guy sucks

    Reply
  40. Sploads

    The king of salmonella

    Reply

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