Crispy Fried Pork Skin: Chicharrónes

In the words of Homer Simpson, the pig is a wonderful, magical animal. Anthony Bourdain agrees with this statement. I live in the Mission District of San Francisco, a working class neighborhood heavily populated by Latin Americans, and I can walk a few blocks down from my house and pick up a 6-inch long, 3-inch wide slab of hot, crispy, buttery, fatty, piggy ~~crack~~goodness known as chicharrón. If you like pork rinds, you'll love this. Are you salivating yet?

Besides just scarfing it down on the sidewalk right out of the paper bag drizzled with fresh lime juice and hot sauce, chicharrón is also used in stews and soups, and as a stuffing in pupusas. Emeril Lagasse has a recipe for pork chops with chicharrónes and mashed plantains.

No chicharrón stands near you? Have no fear, click on this link for a recipe to make your own at home and you, too, can revel in the porcine decadence.

Pass the Lipitor. And Anthony, you should have called me when you were filming the San Francisco episode of "No Reservations;" you missed out.

(Image: Kathryn Hill)

Comments (13)

I love chicarrones, nothing beats a taco made with them and a little roasted tomatillo salsa

posted by Benny's Dad on October 7th 2009 at 1:43pm
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OMG. It sounds so good.

posted by delecson on October 7th 2009 at 2:04pm
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I thought that was only a tagalog word! Chicharon! mmmm...

posted by thehalfie on October 7th 2009 at 2:05pm
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yumyumyumyumyum i've always loved chicharrónes!!!
and lmao at piggy crackgoodness with the crack crossed out... that little slip is somehow fitting!

posted by little flower on October 7th 2009 at 2:27pm
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Yes

posted by hforhannah on October 7th 2009 at 2:30pm
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Great for making Pinakbet!

posted by ajcolberg on October 7th 2009 at 2:36pm
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Pinakbet...talk dirty!

posted by chowbaby on October 7th 2009 at 3:53pm
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where in the mission do you get this? i'm not far away and would love to try this stuff. looks so good!

posted by stuey on October 7th 2009 at 8:16pm
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torreznos in Spain!

posted by xieta on October 8th 2009 at 8:09am
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I love them SO MUCH... *sigh* Please stop, I'm crying at my desk.

posted by keltrue on October 8th 2009 at 8:23am
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@stuey there's a place on 24th street, it's on the north side of the street ... now I can't remember which intersection but I THINK it's between Bryant and York? It's a walk-up window and you just buy the chicharrones and pieces of lecon (roasted pork) from the guy. I got the two chicharrones for $4.50!

posted by Kathryn Hill on October 8th 2009 at 10:06am
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er, lecHon not lecon

posted by Kathryn Hill on October 8th 2009 at 10:06am
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totally salivating. best eaten with fingers!

posted by bitdot on October 8th 2009 at 11:06am
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