Sous Vide Chicharrones (Fried Pork Skins)

Anova Culinary

Crispy, fried chicharrones are the ultimate textural element to finish off a plate of tender sous vide pork. The also make an unforgettable snack when served in a big bowl. It's the worlds greatest party trick. This recipes takes a little time, but it is incredibly easy and well worth the wait.

Author

James  Briscione

James Briscione is a renowned expert in sous vide, flavor science and modern cuisine. Among his accomplishments in the kitchen James became the first ever two-time champion of Chopped on the Food Network. He studied sous vide with Italian masters in Venice and has been teaching the sous vide cooking to chefs and home cooks alike for over 8 years. He is the author of 4 cookbooks including his most recent, written with his wife Brooke Parkhurst, The Flavor Matrix (March, ‘18) will help cooks of all levels understand the science of flavor and ingredient pairing so that they can become better and more creative cooks. You can find James in the kitchen at The Institute of Culinary Education where he is the Director of Culinary Research. Or you may spot him on your screen; James is the host of Cooking with Dad and Man Crafted both on foodnetwork.com. James also appears regularly as a judge on cooking competition shows on Food Network.

Prep Time: 00:15

Recipe Time: 24:00

Temperature : 150.8F / 66C

Ingredients

Directions

  1. Set Anova precision cooker to 66˚C (151˚F).
  2. Trim and scrape any fat or meat from the skin that can be easily removed. You will scrape away the remainder after cooking.
  3. Vacuum seal the cleaned pork skin a heat safe bag. It is ok to fold or stack the skin to fit it in the bag. Cook at 66˚C (151˚F) for 24 hours.

Finishing- Dry & Fry

  1. Remove the cooked skin from the bag and scrape away any remaining fat.
  2. Lay the pieces of skin on a rack and place in an oven at the lowest possible setting (150˚F - 200˚F). Cook in the oven until completely dried and hard (like a chip). Depending on temp, this should take 3-6 hours.
  3. Heat a pot of frying oil to 375˚F. Break the pieces of skin into small pieces and fry until puffed and crisp, about 20 seconds. Season with salt and serve immediately