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Chicharrón Casera

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This authentic homemade chicharrón recipe creates the ultimate savoury snack, delivering a satisfyingly loud crunch and a deep, roasted flavour. By slow-baking the pork skin before a quick flash-fry, you achieve a light, aerated texture that far surpasses any shop-bought alternatives. It is a fantastic option for those seeking a high-protein, low-carb treat that fits perfectly into a diabetes-friendly diet when enjoyed in moderation.

While delicious on its own with a generous dusting of salt, this crispy pork crackling is traditionally served with a vibrant salsa or creamy guacamole to balance the richness. Whether you are looking for a keto-friendly party nibble or a crunchy topping for soups and salads, these homemade rinds are a versatile addition to your culinary repertoire. Simply store them in an airtight container to maintain their crispness for days.

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Ingredients for Chicharrón Casera

  • 1 1/2 to 900g pork skin

  • 475ml canola oil

  • Salt

  • Salsa of choice or guacamole, optional

How to make Chicharrón Casera

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Preheat the oven to 121°C.

Cut the skin into large, wide pieces, about 6 inches long by 4 inches wide.

Place the skin on a rack set over a baking sheet and bake for 1 hour. Lower the heat to 93°C and bake for 2 to 3 more hours, until the skin is a dark caramel brown and the top is no longer moist or sticky. (The bottom may still be slightly moist with fat.) Wash the rack and baking sheet, return the rack to the pan, and set them next to the stove.

Heat the oil in a large Dutch oven over high heat. When very hot (at least 160°C), add a piece of pork skin. After about 30 seconds, it should bubble and puff up into a chicharrón. Flip if necessary to make sure both sides are cooked. Once puffy and golden brown, transfer to your prepared baking sheet and season with salt. Repeat with the remaining pieces of pork skin.

Serve as soon as the pieces have cooled, with salsa or guacamole if desired. Or store the pieces in an airtight container for snacking later. They will keep for up to 5 days.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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