Chicharrones de Puerco

Pork Cracklings

Preparation info
    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

I have made these with varying degrees of success. The secret lies, I am certain, in the age of the pig. Skin from the back of a young pig is what one needs. Fortunately, readymade packaged chicharrones are available in shops in some West Indian neighbourhoods.


Have the butcher cut the skin from the back of a young pig, leaving about ¾ inch of fat on it. Carefully score the fat in a criss-cross pattern without cutting through to the skin