Matthew Kelly / Supercall

Leyenda’s Chicharrón

Nothing soaks up a few rounds of cocktails better than salty, spicy deep-fried pork skin (aka chicharrón). And you’d be hard pressed to find a better version of the savory snack than at Brooklyn’s Leyenda—a cozy-cool Latin American-inspired cocktail bar. Even your abuelita would be wowed. Made with dehydrated pork skin deep-fried into pillows of perfection, the porky puffs are squirted with fresh lime, which makes them crackle like Rice Crispies, and served with bright, vinegary Valentina hot sauce for dipping. Serve them at your next cocktail party or at-home happy hour with tequila- and mezcal-based cocktails like Margaritas, Palomas and Siestas.

Note: Many butchers can dehydrate pork skin for you as long as you call ahead of time. But if you can’t get your pork skin dehydrated to order from a butcher, you can dehydrate it yourself using an oven. Preheat your oven to 180 degrees (or the lowest setting on your oven). Place a cooling rack in an edged sheet pan. Spread the pork skin onto the cooling rack and cook for two hours (or until completely dehydrated) with the oven door cracked open. There shouldn’t be any residual water in the skin after baking.

The Details
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2 lbs. Pork Skin (preferably dehydrated, see note above)
1 Cup Vegetable or Canola Oil
2-3 Lime Wedges, for serving
Salt, for serving
Valentina hot sauce, for serving


  • Using kitchen shears, cut the pork skin into 1-by-1-inch squares.
  • Heat the oil in a large frying pan to about 400 degrees.
  • In as many batches as necessary, deep fry the pig skin squares, stirring and flipping until they completely puff up. Do not overcrowd the pan.
  • Line a sheet pan with paper towels. Using a slotted spoon, remove the puffs and place on the paper towels to drain and cool.
  • Serve the chicharrón at room temperature with lime wedges and chili sauce for dipping.