Difference between revisions of "Chicharon I"
RealRecipes (talk | contribs) m (Text replace - "Category:Puerto Rican Meat Dishes" to "Category:Puerto Rican cuisine Category:Meat Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* four tablespoons of [[oregano]] | * four tablespoons of [[oregano]] | ||
| − | == | + | == Procedures == |
# Wash [[pork]] skin in cold [[water]]. | # Wash [[pork]] skin in cold [[water]]. | ||
# Place [[pork]] skin in a large pot and cover with cold [[water]]. | # Place [[pork]] skin in a large pot and cover with cold [[water]]. | ||
Latest revision as of 10:45, 15 July 2012
Ingredients
- a piece of pork skin about 1 to 2 pounds (you can usually find pork skin at supermarket or at your butcher.)
- ½ cup of sofrito
- salt and pepper to taste
- four tablespoons of oregano
Procedures
- Wash pork skin in cold water.
- Place pork skin in a large pot and cover with cold water.
- Add sofrito, salt and pepper and oregano.
- Bring to a boil and then lower heat and allow to simmer.
- Cook for about one hour or until tender.
- Remove from pot and allow to drain.
- Place into a roasting pan and put into a preheated oven at 350°F.
- Roast for about 2½ to 3 hours or until you see that it has become nice and crispy.
- Remove and allow to cool.
