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Chicharron (Fried Pork Skins)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)834.1723
Energy (kCal)7402.7688
Carbohydrates (g)-
Total fats (g)425.9314
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut pork skin into pieces 2 inches long and 1/2 an inch thick; season with salt. Cover and refrigerate 1 hour. | 2. Preheat fryer to 375. Fry the pieces about 5 minutes, until golden and crispy. Remove and drain on paper towels. Season to taste with salt; serve warm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork skin 3 lb 7402.7688 0.0 834.1723 425.9314
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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