It's no surprise that El Techo de Lolinda's chicharrones de carne are the stuff of legend. While inspired by Latin street food, these crispy morsels are not your basic sidewalk cracklins—El Techo's chicharrones are roasted and fried chunks of pork shoulder, and taste best when shared with your friends over a long (and margarita-filled) evening. Bottoms up.
El Techo de Lolinda's Chicharrones de Carne recipe
Recipe by Executive Chef and Partner, Alejandro Morgan
Ingredients:
1 boneless pork shoulder (butt)
1/2 cup red wine vinegar
1/2 cup sugar
1/3 cup salt
1 tablespoon cayenne pepper
2 1/2 cups pork fat or canola oil
Preparation:
Cut the pork into big chunks, roughly 2 inches by 2 inches.
Mix pork with all ingredients except for oil and let marinate for 12 hours.
In a braising pan, add the pork, along with enough oil just to coat the meat (the meat does not need to be submerged, as the pork will render its own fat).
Cook in the oven at 450 degrees for 2.5 - 3 hours, or until the pork is soft. Let cool down to room temperature.
Drain the pork, and fry in a deep fryer at 350 degrees until crispy on the outside and warm inside.
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