The Nasty Bits: Pig's Skin
Recipe GLPR0b908fb54859bb
A rustic Mediterranean delicacy that transforms pork skin with its underlying fat layer into golden, crispy chicharrones through slow confit-style cooking in rendered duck fat or lard. This traditional technique requires patience and careful monitoring, yielding intensely flavored, crackling-textured pieces that celebrate whole-animal cooking. The extended cooking time allows the collagen to break down while the fat renders out, creating an irresistibly crunchy exterior with a tender interior.
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Ingredients
1 sheet pork skin with ¼ inch layer of fat attached
3 cups rendered duck fat or lard, or enough to fully submerge skin
Kosher salt to taste
Directions
Pat the pork skin dry with paper towels. Score the skin side in a crosshatch pattern, being careful not to cut through to the fat layer beneath. This helps crisp the exterior during cooking.
Season the pork skin generously on both sides with kosher salt, rubbing it in firmly. Let it rest uncovered at room temperature for 30 minutes to allow the salt to penetrate.
Preheat your oven to 200°F (93°C). This low temperature is essential for the slow confit process.
Cut the seasoned pork skin into manageable pieces, roughly 3 to 4 inches square, leaving the fat layer intact on each piece.
Heat the rendered duck fat or lard in a large, heavy-bottomed Dutch oven or oven-safe pot over medium heat until it reaches approximately 200°F (93°C). Use a cooking thermometer to monitor the temperature.
Carefully place the pork skin pieces into the hot fat, skin-side up. The pieces should be fully submerged or nearly submerged. If needed, use additional duck fat or lard to cover them.
Transfer the pot, uncovered, to the preheated 200°F (93°C) oven. Cook for 7 to 7.5 hours, checking occasionally to ensure the pieces remain submerged and the fat temperature stays steady.
The skin is done when the fat layer has largely rendered out and the skin becomes translucent and tender. Remove the pot from the oven and allow it to cool slightly.
Using a slotted spoon, transfer the cooked skin pieces to a wire rack or paper towel-lined baking sheet. Drain excess fat, then allow to cool completely at room temperature.
For extra crispness, increase the oven temperature to 350°F (177°C). Return the drained skin pieces to a clean baking sheet and roast for 10 to 15 minutes, watching carefully, until the skin side becomes golden brown and crispy.
Remove from the oven and let cool for a few minutes. Season with additional kosher salt if desired. Serve warm or at room temperature as a standalone delicacy or as part of a charcuterie board.
