Recommendation for Pernil, specifically to get nice Chicharrón.

nutshellml · March 2018

So Picnics are on sale by me for about .99 this week. I have done them before and have a good recipe/marinade, but haven't tried with skin on and getting that nice crispy skin/Chicharron.

Any recommendations on how to achieve this?

Eggcelsior · March 2018

cut the skin back to the "neck" portion of the lower part. Season underneath and fold back over. Cook as you normally do. The skin will be tough and leathery so stick it under the broiler and it will puff and crisp up. You can do it direct on the egg but you'll get a lot of flare ups and it can char if you are not careful. I just do it in the oven because it is faster and more consistent.

Stormbringer · March 2018

I use this approach to make Chicharron, ideally needs a dehydrator. Got the idea from triple D.

https://www.thecooksdigest.co.uk/2016/12/03/chicharron-crispy-pork-rinds/

This was the result

Recommendation for Pernil, specifically to get nice Chicharrón.

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