Chicharrones

The key to perfectly puffed, crunchy chicharrones is a two-stage process. First, raw pork skin is scored, simmered until tender, then stretched flat and dehydrated or slow-roasted at a low temperature until completely dry and rigid. This drives out all moisture. In the second stage, the dried skin is submerged in very hot oil around 190 degrees Celsius, where the remaining collagen rapidly expands, causing it to puff and blister dramatically. Using skin directly from a smoked hog skips the dehydration step and produces a denser, less airy result, as Brandon demonstrated in this episode by sourcing fresh raw skin separately to make his own chicharrones from scratch.