Chicharrones

Drain and Thoroughly Dry the Pork

• Using a slotted spoon, carefully transfer the tender pork pieces to a wire rack set over a baking sheet to drain.
• Discard the cooking liquid, garlic, and bay leaves.
• Pat each piece of pork completely dry with paper towels. This step is critical for safety and achieving a crispy texture. Any moisture will cause the hot oil to splatter violently.
• For best results, allow the pork to air-dry on the rack for at least 20-30 minutes, or place it uncovered in the refrigerator for 1-2 hours until the skin feels dry and tacky.

Fry the Chicharrones

• In a large, heavy-bottomed pot or Dutch oven, heat the lard over medium-high heat until it reaches a temperature of 375°F (190°C).
• Working in batches to avoid overcrowding, carefully add the dried pork pieces to the hot lard. Use a splatter screen to protect from oil splatters.
• Fry for 15-20 minutes, turning the pieces occasionally with tongs, until they are a deep golden brown and the skin has puffed up and become incredibly crispy.
• Listen for the crackling sounds to subside, which indicates they are ready.

Season and Serve

• Remove the finished chicharrones from the pot with a slotted spoon or spider strainer and transfer them to a plate lined with fresh paper towels to drain excess fat.
• Immediately sprinkle with the remaining 0.5 tablespoon of salt (or to taste) and toss to coat evenly while they are still hot.
• Serve warm with fresh lime wedges for squeezing over and your favorite hot sauce for dipping.