Crispy Crunchy Chicharrones
Looking to indulge in the ultimate crunchy snack? Well, Captain Ron is going to show you how to prepare chicharrones, a beloved traditional dish with a delightful twist. In this comprehensive guide, we'll walk you through the step-by-step process of creating these savory and crispy delights in your own backyard, on your grill. Get ready to impress your friends and family with your homemade chicharrones expertise!
Before we dive into the preparation, let's explore a little bit about chicharrones and where and why they are so popular. These crunchy treats are traditionally enjoyed around the globe in most Spanish speaking countries. Well, the secret got out and you can find them almost anywhere around the globe. They have become so popular here that there is not a convenience store or gas station in the good old U.S. of A. that doesn’t carry them. They make for great road trip snack, that’s for sure.
Selecting the Right Ingredients
Achieving the perfect chicharrones starts with quality ingredients. You will need pork belly strips that still have the skin intact. When choosing the pork belly, look for belly with the most meat possible and the least amount of fat. This will give the finished product plenty of texture and body.
Preparing the Meat
The secret to irresistibly crispy chicharrones lies in the preparation. In most preparations, it requires a long process of salting and either scoring or piercing the skin. With this simple recipe, none of that is necessary. You can literally open the package and get to work. The hot oil will take care of the strips with ease.
Mastering the Cooking Process
Discover the best cooking techniques for chicharrones, whether you prefer using a grill, an oven, stovetop, or deep fryer. We'll show you a simple and effective way to get delicious, crispy, crunchy pork belly chicharrones. Not only that, but our method is also about the simplest method that I have seen. The one thing that I cannot impress upon you enough is to use extreme caution when cooking with oil on the grill. It can easily cause a grease fire, and nobody wants that!
Elevating the Flavor Profile
Take your chicharrones to the next level by experimenting with various seasonings and spices. I simply used Ghost pepper infused salt, but there are many other ways to go. From traditional salt and pepper to bold and exotic flavor combinations, use your imagination to find the perfect blend for your taste buds.
Chicharrones Variations and Serving Ideas
Explore exciting chicharrones variations from around the world, including vegetarian and vegan options. Plus, discover creative serving ideas to turn your crispy treats into delicious appetizers or even main courses. At the end of the video, you can see Captain Ron’s daughter, Kaitlyn jumping on the viral chicharrones’ and guacamole idea that has been taking TikTok by storm.
So, are you ready to be a chicharrones connoisseur, ready to impress your guests with your homemade crunchy delights. Get ready to savor the flavor and enjoy the satisfaction of mastering this timeless dish in your own kitchen. So, let's begin the journey to chicharrones perfection! So get Out And Grill and we will see you the next time on….The FOGO Life.
- Fill your grill with FOGO Premium Charcoal and prepare it for direct grilling over medium high heat. Use your Kick Ash Basket to clean out the leftover ash. Place 2 starters inside of the Blazaball and set it in the center of your coals. Use your Grill Torch to light the starters and cover the Blazaball with more charcoal.
- Place the Paella Pan on the grate and fill the bottom with 1/8” of vegetable oil. Once it is thoroughly heated, place the pork belly strips in the pan with the skin side down. Allow them to cook for a few minutes or until the skin turns golden brown and remove. Sprinkle with the Ghost Pepper Salt.
- Make the chimichurri by combining equal amounts of the Chimmi mix, red wine vinegar and olive oil. Allow this to combine while you finish the rest of the recipe.
- Add more oil to the pan so that the strips will be covered ½ way with oil when returned to the pan. Allow time for the oil to heat to 350-400° and return the pork belly strips to the pan. Using your X-Long tongs, turn them every few minutes until they are golden brown and crunchy. Remove them from the pan and set them on paper towels to drain. Sprinkle them with the Ghost Pepper Salt
- Sprinkle the chicharrones with lemon and serve with the chimichurri.
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