1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (214g) Recipe makes 8 servings |
||
| Calories 775 | ||
| Calories from Fat 399 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 44.4g | 68% | |
| Saturated Fat 16.1g | 80% | |
| Monounsaturated Fat 20.9g | ||
| Polyunsaturated Fat 5.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 134mg | 44% | |
| Sodium 4350mg | 181% | |
| Potassium 193mg | 5% | |
| Total Carbohydrate 1.0g | 0% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.2g | ||
| Protein 87.0g | 173% | |
Ingredients
- 2 1/2 lbs pork skins or pork, for chicharron
- 2 cups water
- 2 tablespoons oregano
- 2 tablespoons salt
- 1 lime
Directions
1
Place pork, water salt and oregano in a large pan. squeeze the juice from the lime in with the rest of the ingredients. Place on high until it comes to a boil then turn to med.- high. Continue cooking uncovered until all the water is absored. The pork will then produce its own oil to fry. Continue cooking the meat until meat is crispy but not burned and brown in color.2
Remeove and drain on paper towels. Serve with lime and hot sauce. (optional).
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Browse similar recipes by category
- Course > Appetizers
- Main Ingredient > Meat > Pork
- Cuisine > North American > Central American > Caribbean
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Dietary > High in... > High Protein
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Ice Cool Kitty
On Aug 19, 2009
These were more tasty than any other chicharron that I have had before due to the cooking in oregano and lime. While I believe this is the correct way to cook them, I find the oil splattering unpleasant. I use one of those splatter guards, but they still get me. One of these days I will remember to try more of a deep frying method to see if that works as well. A keeper for sure.
From: Chef #527593
On Mar 9, 2009
This makes a really good Chicharron. Keeps well. Add a few to a pan to heat up then scramble with eggs. Serve in a warm flour tortilla.
From: Gugui
On Jul 23, 2008
Myself Being a Resident in the Dominican Republic, must say it is not chicharron, it is still a very good dish but chicharron is deep fryed and burnt to a crisp, it should crunch when you bite into it.
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