Chicharronesconhuevosporkcracklinswitheggs Recipes

CHICHARRON CON HUEVO (EGGS WITH PORK RIND)

Chicharron Con Huevo (Eggs With Pork Rind) image

Make and share this Chicharron Con Huevo (Eggs With Pork Rind) recipe from Food.com.

Provided by Mexi-Rosie

Categories Mexican

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

100 g pork rinds, in small pieces (chicharron)
1/4-1/3 cup chopped onion
4 eggs
1 link chorizo sausage, crumbled (about 1/3 cup)
1 -2 tablespoon cooking oil
2 tablespoons finely chopped cilantro
1 cup hot water
salt, to taste
chopped pickled jalapeno pepper (to taste)

Steps:

Sautee onion in hot cooking oil until it is light brown.
Add the crumbled chorizo and stir fry till chorizo is cooked.
Add the pieces of the crackly pork rind (chicharron) and the rest of the ingredients.
simmering until the pork rind is soft.
Beat eggs slightly and add to the above preparation, mixing well, cooking to the scrambled eggs stage.

Nutrition Facts : Calories 176.1, Fat 14.1, SaturatedFat 4.2, Cholesterol 224.7, Sodium 257, Carbohydrate 1.7, Fiber 0.1, Sugar 0.8, Protein 10

CHICHARRONES (PORK CRACKLIN'S)

Chicharrones (Pork Cracklin's) image

These pan-fried pork cracklin's are flavored with bay leaves and get a squeeze of lime juice when they are hot out of the pan.

Provided by Virgilio Martinez

Time 2h10m

Yield Serves 8

Number Of Ingredients 6

Ingredients

4 lb. (1.8 kg) pork belly, skin attached
1 cup (9 oz.; 250 g) sea salt
1 Tbsp. lard
2 garlic cloves, crushed
2 bay leaves
2 limes, cut into wedges, to serve

Steps:

Rub the pork belly with the salt and let sit for 1 hour.
Rinse well under cold water, pat dry, and cut into roughly 2x½" (5x1.5-cm) chunks.
In a heavy pan, melt the lard over medium heat. Once hot, add the garlic and bay leaves. Stir well for 2 minutes, then add the pork belly. Reduce the heat to low and cook for 45 minutes, turning the meat every 15 minutes.
Increase the heat and sear every side of the pork pieces over high heat for a further 15 minutes. Remove the pork and cut it into smaller chunks. Serve hot with lime wedges.

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