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Cuban/mexican style pork skin

post #1 of 12
Thread Starter 
Having finished disassembling a half hog, I found myself with a foot square chunk off the belly that is too fatty for bacon. Normally I'd trim off the skin and make rinds, but there's a bit of meat in there too.

My bro Marktee gets this stuff from a mexican market near him..a roasted skin with some meat in the mix.

I decided to take a run at this stuff, as it's REALLY good. It's in the oven now at 325° with a bit of Kosher on it. lots of fat cooking off. I won't add seasoning until it's almost done, as alot of seasonings do not like to be basically fried for muchtime at all. Garlic and black pepper foremost. Both get bitter and nasty at high temps for long, FYI.

Will post a "Q-View"
post #2 of 12
Sounds different but interesting. Let us know how it turns out.

Kookie
post #3 of 12
Sounds interesting. Looking forward to the pics.
post #4 of 12
Thread Starter 
Boy, does this stuff smell good! Still cooking down...

post #5 of 12
If your not sure if you like it and need a second opinion, send my way. I will help ya out bro.PDT_Armataz_01_11.gif
post #6 of 12
Thread Starter 
Set the chunk up on a rack above a drip pan to facilitate fat drainage, and seasoned....

post #7 of 12
Looks almost like a flank steak ready for London Broil.
post #8 of 12
Rich, if I caught it right, what you have described is known as Chicharon (Chi-Cha-Roan), it's basically the same as cracklins. In Some parts of mexico they just toast the skin over an open fire. Your approach to seasoning is on the $$, keep it basic. Sometimes folks will add a dash of hot sauce to it while eating it, be careful if you're drinking beer and eating it, some folks get really bloated. Enjoy the Chicharon my friend!
post #9 of 12
Thread Starter 
OMG...brought it to the local pub for the football game... is it GOOD! Seasoned as I pulled it out all browned up with some onion, garlic and a dash of the "turbo" vinegar. What flavor!
post #10 of 12
I've been saveing all the skin off of the picnic's to try cracklin, but now I'm not sure that's what I want to make now. Sounds good Rich.
post #11 of 12
Thread Starter 
It's gotta have a little meat in it tho Michael. This stuff was JUST short of being bacon.
post #12 of 12
Oh never mind, I trimed them pretty close. Just skin and fat. I guess it'll still be cracklin then.
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