Chunky Chicharrones Recipes

CHUNKY CHICHARRONES

Steps:

• 1. cube pork into bite size pieces wash and set aside
• 2. In a large ziplock bag combine flour salt pepper garlic powder and shake well
• 3. Heat oil in deep frying pan, place pork into bag and shake well until completly covered deep fry until crispy.
• 4. in seperate sauce pan saute garlic and tomatos in some oil oil when meat is cooked start adding to sauce and top off with fresh Cilantro

CHICHARRONES DE POLLO (CRISPY FRIED SAVORY CHICKEN CHUNKS)

Steps:

• Cut chicken into chunks, if you purchase from a butcher have them cut it into chunks to save time and effort. You should get 10-16 pieces.
• Combine soy sauce, lemon juice, rum, minced garlic, ginger, and bay leaf in bowl or zipper bag, add chicken pieces, and let marinate at least 4 hours in refrigerator (overnight is best).
• Combine flour, oregano, sazon, garlic powder, cumin, salt, and pepper, and put on a plate or waxed paper for dredging.
• In an electric fryer, or on the stove in a deep skillet or pot, heat vegetable oil (to 375 degrees if you have a thermometer).
• Right before frying, dredge chicken 4-5 pieces at a time, and fry until crisp and golden brown. The time will depend on the size of the chicken.
• As you complete each batch, remove cooked pieces to a rack or paper towel lined plate to drain. Dredge and fry next batch.

CHICHARRONES (PORK CRACKLIN'S)

Steps:

• Rub the pork belly with the salt and let sit for 1 hour.
• Rinse well under cold water, pat dry, and cut into roughly 2x½" (5x1.5-cm) chunks.
• In a heavy pan, melt the lard over medium heat. Once hot, add the garlic and bay leaves. Stir well for 2 minutes, then add the pork belly. Reduce the heat to low and cook for 45 minutes, turning the meat every 15 minutes.
• Increase the heat and sear every side of the pork pieces over high heat for a further 15 minutes. Remove the pork and cut it into smaller chunks. Serve hot with lime wedges.

FRIED CHICKEN CHUNKS (CHICHARRONES DE POLLO) DOMINICAN

Steps:

• Combine the chicken, rum, lemon juice, garlic, Worcestershire sauce, garlic powder, adobo seasoning, onion powder, pepper, coriander, and sazon seasoning in a bowl; stir. Cover and allow to marinate in refrigerator 4 hours.
• Heat the oil in a large pot over medium heat to about 300 degrees F (150 degrees C).
• Spread the flour into the bottom of a shallow dish. Coat each piece of marinated chicken with flour.
• Fry the coated chicken pieces in the hot oil in small batches until no longer pink in the center and golden brown on the outside, 5 to 10 minutes.