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Cuban Chicharrones recipe - How to Make Pork Cracklings

courtesy Cocina Cubana Club founded by Pascual Perez and Sonia R. Martinez


Cuban chicharrones

Chicharrónes are a popular snack throughout Latin America, although they are often prepared differently from country to country. The following recipe is for a traditional Cuban version.

  • Prep Time: 10 minutes

  • Cook Time: 3 hours 15 minutes

  • Inactive Time: 2 hours

  • Total Time: 3 hours 25 minutes



2 lbs pork rind or skin [trim most of the fat and discard]
1 tsp salt

Cooking oil for deep fat frying



Cut pork rind into 2-inch squares. sprinkle with salt, spread on cookie sheet in one layer and bake in a 250 F oven for 3 hours.

Cool and set aside in covered jars until ready to use. When needed, pour oil to about 1/3 the depth of the pan. Heat 5-8 minutes on medium high heat. Fry pork rinds until they puff up [about 3-5 minutes].

Drain and serve with a dipping sauce which is a mixture of 2 Tbsps vinegar, 1/8 tsp salt and 1 clove crushed garlic. [Dash of black pepper optional].


Stovetop Cooking Method:


Add 2-3 cups water and pork pieces to a pot over high heat. Slowly boil the pork pieces in the water to render as much fat as possible. Once the water evaporates, continue cooking so that the pork now fries in the leftover fat.  Fry the pork pieces until they reach the desired level of crispiness. This recipe serves 6.

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Directions on how to make authentic Cuban chicharrones pork rinds from scratch.

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