As I explained before, carnitas is the Guatemalan Spanish word for deep-fried chunks of pork meat. Chicharrones is the word for pork rinds which still keep a little bit of meat or fat. Chicharrines are pork rinds made from just the pork skin, no fat or meat left on the chicharrines (these are very crunchy). You can also find costilla, pork ribs, prepared pretty much the same way.
This is how to make chicharrones, chicharrines, carnitas and costilla. First buy the best quality pork skin, meat and ribs. Cut all of it into fist-size pieces. Let all the meat marinate over night with salts and spices in the refrigerator. Next day, set the fire and pour chicharrones into the caserola grande, large frying pot. Constantly stir the meats so they don’t stick to the pot. The chicharrones and carnitas are normally cooked in about 30 minutes, but they keep it on the frying pot for another 15 to 30 minutes so it gets a golden color and a toasty texture. The same applies for chicharrones, chicharrines, carnitas and costilla (ribs). Normally, 25 lbs. of meat turns into 15 lbs. of final chicharrones and carnitas.
When was the last time you had carnets, chicharrones, or costilla?
© 2012 – 2013, Rudy Giron. All rights reserved.