Comments on: Chicharrones (Fried Pork Rinds)

By: Homer Frizzell

Homer Frizzell — Mon, 16 Jan 2012 18:46:32 +0000

Delicious! Thank you!

By: arnold

arnold — Thu, 01 Dec 2011 02:40:25 +0000

These tend to go stale kinda quick, in my experience. Gotta fry ‘em and eat ‘em! :)

By: Jane Jones

Jane Jones — Thu, 01 Dec 2011 01:29:04 +0000

Hello, I just found your site. How long will the pork rinds stay fresh? I was thinking of dipping them into some dark chocolate :-)

By: Carrot Soup & Chicharonnes | Beyond [the Plate]

Carrot Soup & Chicharonnes | Beyond [the Plate] — Thu, 04 Aug 2011 19:29:52 +0000

[...] until you achieve your desired consistency. To make your own Chicharonnes, check out this great post and video from Arnold at [...]

By: Annapet

Annapet — Sat, 30 Apr 2011 20:49:30 +0000

Thank you for this post! I shall have chicharon next Lakers game! Salamat!

By: Chicharrones (Fried Pork Rinds)

Chicharrones (Fried Pork Rinds) — Fri, 11 Feb 2011 03:30:51 +0000

[...] the shuffle of things. Better late than never, right?) We found a wonderful chicharrones post from Inuyaki that was modeled after the rinds from 4505 Meats, and there was even a short tutorial video. After [...]

By: harry de lange

harry de lange — Fri, 17 Dec 2010 22:44:57 +0000

Hello, I’m glad to find these site. I hope I’m not too late for an reaction. After a vacation in Mexico, I want to try that chicharonne (duritos). But, I live in The Netherlands, and sun is very expensive here .
So I go to the butcher and order, only pork skin, and yes, he want do it. Cost me 1 Euro/kilo.
And here I make a mistake, I try to scracth and clean the skin, while it is hot from the pan.
So, there are still many fat etc on the skin. You tell here, first chill in frigidaire, ayayayaya, now I know. But I’ve not do that.
But in the meantime, I had to throw in garbage 2 kilo dry skin, because that fat taste bad, after too long dry outside, and not clean it more then I did after boiling. And let me tell you, 1 kilo of dry, is 5 kilo fresh, again ayayayaya .
So this week, I decide to order a food dehydrator. And here I see the result, that brown color is what I reconize how it see in Mexico. My pork skin have a pale color. Not yet received the hydrator, so I wait.
So, when my English is not perfect, is not my fault  is not my main language, and because u not undertsand Dutch, so I do it in English. Anyway, fine to find these site.
Bye bye and Selamat………………. P.S. the best result is fry in that pork fat (lard?)

By: Thanksgiving Turkey with Kikkoman & the Sous Vide Supreme

Thanksgiving Turkey with Kikkoman & the Sous Vide Supreme — Fri, 19 Nov 2010 16:02:00 +0000

[...] you’re curious, I basically followed the same method I used in my fried pork rinds post to make the turkey chicharrones. They’re not as crispy and delicate as pork [...]

By: Let’s Lunch: Carrot Soup & Chicharonnes « Bon Vivant

Let’s Lunch: Carrot Soup & Chicharonnes « Bon Vivant — Fri, 12 Nov 2010 18:35:38 +0000

[...] until you achieve your desired consistency. To make your own Chicharonnes, check out this great post and video from Arnold at [...]

By: Heart attack on a plate? : Two Long Spoons

Heart attack on a plate? : Two Long Spoons — Thu, 08 Jul 2010 18:59:47 +0000

[...] don’t forget the craze for such delicacies as chicharrones (pig skin fried in lard), duck fat french fries, short rib tacos from the LA Kogi truck, not to [...]

By: Heart attack on a plate? |

Heart attack on a plate? | — Fri, 21 May 2010 16:23:28 +0000

[...] don’t forget the craze for such delicacies as chicharrones (pig skin fried in lard), duck fat french fries, short rib tacos from the LA Kogi truck, not to [...]

By: Food Blogger Spotlight: Arnold Gatilao � Wasabimon!

Food Blogger Spotlight: Arnold Gatilao � Wasabimon! — Tue, 15 Dec 2009 22:25:04 +0000

[...] Chicharrones (Fried Pork Rinds) [...]

By: Arnold

Arnold — Mon, 14 Dec 2009 20:34:43 +0000

Susannah, They’re close texture wise…super-light. Flavor is good, too…a little spicy and sweet. Not as sweet as 4505 but still good. Wanna experiment with more flavors though. :)

By: Arnold

Arnold — Mon, 14 Dec 2009 20:32:56 +0000

I’m not sure, but part of me hopes they’re fried in lard. :)

By: Dirk

Dirk — Thu, 10 Dec 2009 17:28:48 +0000

Does anyone know what kind of oil commercial pork rinds are fried in?

By: Susannah

Susannah — Tue, 08 Dec 2009 20:37:02 +0000

A-everything on Inuyaki is so amazing right now! I love this video. 4505′s really are transcendent…how does making your own compare, taste-wise?

By: Arnold

Arnold — Tue, 01 Dec 2009 11:11:31 +0000

@Marvin: I think it is a Ron Popeil food dehydrator. It’s my parents and they won it at some Fil-Am raffle a long time ago. I’d imagine if you did the Alton Brown box fan method you’d get similar results. I think what matters most is that the skin is super dry so that it gets really light and puffy once it hits the hot oil

@Connie: Have you been to Animal in LA? They do some good crispy pig ears there!

@MyLastBite: I can’t really hate on microwave pork rinds. I mean, the end product is still pork rinds. :)

Thanks for all the chicharron love, everyone! It’s always great to spread the gospel of pork! :)

By: Stephanie - Wasabimon

Stephanie - Wasabimon — Tue, 01 Dec 2009 06:33:46 +0000

Three words: SO FREAKING GOOD.

By: David

David — Tue, 01 Dec 2009 05:51:44 +0000

It seems so easy to make when reading through. I love chicharrones made from different recipes especially the spicy ones.

By: Marvin

Marvin — Mon, 30 Nov 2009 21:35:53 +0000

Is that a Ron Popeil food dehydrator? ;P The chicharron looks awesome Arnold!

I have no food dehydrator, so I wonder how the skin would fare if that step was skipped. When I made bagnet, the skin crisped up fine after a stay in the fridge. Though with the extra moisture, there was a lot of sizzling.