Chicharrones,Pork Rinds,Scratchings…These are all words for the most popular bar snack, of pork skin, which has been either fried or roasted to a crispy, and moreish food. This is served in roast dinners,salads,sprinkled over stews or put into arepas(A Central/South American cornbread). This is the spicy version!!
INGREDIENTS300-600 grams of Pork Skin-Cut into 1 inch pieces or to any desired size..It can always be kept whole SEASONING: 1-2 Teaspoons(2 if using 600 grams of pork skin) each of- Garlic Powder,Black Pepper,Salt, Thyme, Chilli and Pimentón Picante(Hot Spanish Paprika). A little oil to help seasonings stick to the fat.
Sprinkle the seasonings over the meat, and rub into it, along with a little trickle of oil. This can be left to marinate overnight, for better results. Place on a baking tray, in a preheated oven on 180 degrees. Roast until crisp and golden(If it colours too quickly turn down by 10-20 degrees), which can take 20-35 minutes, depending on the thickness of the skins. Leave for longer if you are leaving the skins intact and not cutting them or if they are very thick. Enjoy!