Pressure Cooker Chicharron

READY IN: 2hrs 10mins

INGREDIENTS

  • 1 12 lbs rind off pork belly
  • 1teaspoonsalt
  • 12 teaspoondried chipotle powder (optional)
  • 1teaspoonbrown sugar (optional)
  • 2cupswater
  • 14 cupvegetable oil (optional)
  • NUTRITION INFO

    Serving Size: 1 (305) g

    Servings Per Recipe:4

    Calories: 882.7

    Calories from Fat 812 g 92 %

    Total Fat 90.3 g 138 %

    Saturated Fat 32.9 g 164 %

    Cholesterol 122.7 mg 40 %

    Sodium 639.5 mg 26 %

    Total Carbohydrate0 g 0 %

    Dietary Fiber 0 g 0 %

    Sugars 0 g 0 %

    Protein 15.9 g 31 %

    DIRECTIONS

  • cut the pork belly into about 1 inch cubes.
  • place into pressure cooker with about 2 C water and half the salt.
  • cook on high pressure for 80 minutes.
  • quick release the pressure.
  • simmer uncovered until all of the water has cooked away.
  • add vegetable oil if needed, to bring the oil level up to about 3/4 covering the pork.
  • simmer in oil for about 20 minutes or until the pork reaches your desired texture.
  • drain quickly and toss in seasoning while still very hot.
  • serve with fresh lime, corn tortillas, and pico de gallo, pickled onion, cilantro, and/or cotija cheese.
  • spice blend is completely up to you, salt, heat, sweetness are all good compliments.
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