Sous Vide Chicharrones (Fried Pork Skins)

(86)

James Briscione

New York

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 b ...

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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.
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Ingredients for 6

  • trimmed fresh pork skin

  • oil for frying

Directions

  • Step 1

    Set Anova precision cooker to 66˚C (151˚F).

  • Step 2

    Trim and scrape any fat or meat from the skin that can be easily removed. You will scrape away the remainder after cooking.

  • Step 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

    • Step 0

      Remove the cooked skin from the bag and scrape away any remaining fat.

    • Step 1

      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.

    • Step 2

      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

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150.8 F / 66 C Recipe Temp
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