Chicharrones
A snack prized for their crunch and salt factor, chicharrones commonly involve fried pork skin. You’ll find versions across Spain and Latin America where they might be crisped by methods that include deep-frying, baking or boiling. This recipe uses long, 1-inch-wide pork belly strips that include the skin, fat and belly. In order to get them as crisp as possible, they’re rubbed with baking soda before cooking. Next, they’re rinsed and submerged in water in a nonstick skillet. They’ll simmer and tenderize as the water evaporates, then eventually they sizzle in their own rendered fat. (A splatter screen will help protect you from the pork belly skin as it crackles and crisps in the pan, and long sleeves will help prevent any hot oil burns.) Serve these meaty, crunchy chicharrones on their own, with lime wedges, or with one-pot rice and beans.
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