WORLD’S CRISPIEST BURGER! – QUARANTINE COOKING!

Almazan Kitchen is purely known for complex dishes: main and garnish – perfectly balanced and unbelievably delicious. But what about some snacks? Chicharron is a fried pork rind, this snack is very popular in Spanish influenced places, and not without a reason! Because we like to mix different cuisines in one, let’s mix our Chicharron with Middle East spice mix harissa, Abkhazian ajika (heavenly tasty!) and Japanese wasabi!

You will need these ingredients:

  • pork rind
  • bread
  • ginger, shallot, green onion
  • red peppercorn, cloves
  • harissa spice mix, wasabi, Abkhazian ajika
  • deep-frying oil
  • Almazan Kitchen® original cookware and utensils (optional)

Steps:

  1. Boil the water, add 1 tsp. of red peppercorn and ½ tsp. of cloves, then 50g ginger, 2 shallot onions and green onion (sliced), and cook pork skin for 30 min. Drain the water afterward.
  2. Slice pork rinds into stripes. Coat with a harissa spice mix.
  3. Dry for few hours on the grill at 175 F / 80 C.
  4. Preheat deep-frying oil to 355 F / 180 C.
  5. Fry pork strips for few minutes until it slightly expands. Drain the oil.
  6. Mix wasabi with Abkhazian ajika.
  7. Slice bread in half. Spread wasabi. Add chicharron, chili sauce and cover with the top bun.
  8. Enjoy! Bon Almazan!

 

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2 thoughts on “WORLD’S CRISPIEST BURGER! – QUARANTINE COOKING!

  1. Geo says:

    Hi guys :)
    Can you by any chance offer an example of what “a few hours” of drying means?
    I tried this recipe today and ruined all my pork skin by making it chewy or hard enough to not be eatable. The drying part looks to me like the only one where I didn’t follow trough.
    Any tips on that?

  2. J
    Joey says:

    I ABSOLUTELY LOVE YOUR COOKING !!!! 2 Questions: 1. Are you a trained chef ? 2. Where can I get a wok set up like the one in your fried pork skin video? It looks simple enough but here in the US I just can’t find one. Anyway keep up these Awesome videos, and don’t change a thing.

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