{"id":1020,"date":"2019-04-03T22:36:15","date_gmt":"2019-04-03T20:36:15","guid":{"rendered":"https:\/\/chilesymaiz.com\n\/?p=1020"},"modified":"2019-04-04T00:20:34","modified_gmt":"2019-04-03T22:20:34","slug":"como-preparar-chicharron-de-cerdo-desde-cero","status":"publish","type":"post","link":"https:\/\/chilesymaiz.com\/en\/como-preparar-chicharron-de-cerdo-desde-cero\/","title":{"rendered":"How to Prepare Pork Chicharr\u00f3n from Scratch"},"content":{"rendered":"

If you have read my article on how i got my butter<\/a>, surely you have no doubt what I prepared later with the skin that was left over. Well, pork rinds<\/em> of course, to savor it in green sauce or simply in some taquitos with a guacamole or pico de gallo. He had nothing to lose and maybe a lot to gain. In the same way I would not lose myself for nothing<\/p>\n\n\n\n\n\n\n\n

the experience of preparing it and showing my family that there are no impossibilities when the craving exceeds any limitation.<\/p>\n\n\n\n

The pork rinds reminds me of weekends, resting at home, not wanting to cook because of the busy week. Just on Saturday a flea market was put up near where we lived and it was a good opportunity to buy carnitas, chicharr\u00f3n, nopales, guacamole and salsa, almost everything already prepared.<\/p>\n\n\n\n

In fact, when we were little, on some occasions they would take us to Xochimilco for a walk through its canals in the trajineras. Of course, not before going to the market and buying everything you need to prepare some nice tacos throughout the tour. What I do remember, is how crunchy the pork rinds<\/em>. Something that I would love to be able to reproduce in my kitchen on the other side of the pond.<\/p>\n\n\n\n

So with a goal set and a lot of desire to achieve it, I began to prepare the pieces of leather to see if here too, my pork rinds will thunder. I invite you to join me so that you know the way in which I prepared it. And you, how do you prepare them? What is your recipe? I would love to try it!<\/p>\n\n\n\n<\/span>\n\n\n\n