Chicharrones (fried pork crackling) are a favourite dish from the island of La Palma, but today they are eaten throughout the Canary Islands, and gofio (toasted cornmeal) is often added. This is a typical, popular Canarian snack that resulted from using all of the pig after its slaughter.
INGREDIENTS
• 4 kg panceta (pork rind, ask your butcher for “carne para chicharrones, troceado”)
• Water
• 1 head of garlic
• 1 tbsp coarse salt (not too heaped, just level)
• 1 kg gofio (toasted cornmeal)
METHOD
1. In a mortar, crush the garlic with the coarse salt until you obtain a paste and set it aside.
2. Take the meat and cut it all into uniform, bite-size pieces, a butcher will do this for you.
3. Put a saucepan on high heat. When it’s very hot, add the meat and start stirring.
4. As soon as the fat begins to render, we add a quarter of a glass of water.
5. Continue stirring constantly until the crackling begins to float. At this point, the crackling should have a deep golden-brown colour. Then, using a slotted spoon, remove them to a serving dish and, while they are still hot, add the reserved garlic paste and mix.
6. When they are lukewarm, dust them in gofio (toasted cornmeal). Wait for them to cool, and they are ready to eat.
7. Serve in small bowls as a snack. Chicharrones are also popular in Mexico, where they are often eaten with lime juice and a spicy chilli sauce.
Chef’s tip: The pork rinds need to be lukewarm before being coated in gofio, otherwise it will clump together. The fat remaining in the pan can be used in any other recipe.
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