Townsman was my favorite restaurant in 2015. I went there several times and had some amazing meals. One of my favorite things I ate was during an impromptu pop-in where I sat at the bar for a few drinks and ate some of the bar snacks. These muddy buddy chicharrones caught my eye and I wasn’t sure what to expect. Turns out fried pork skin goes really well with chocolate and peanut butter! Just the kind of mash-up I love! I had some extra pork skin lying around my apartment, cause that’s how I roll, so I decided to make them at home last week.
Muddy Buddy Chicharrones
- 2 pounds pork skin
- oil for frying
- 1/2 cup chocolate chips
- 1/4 cup peanut butter
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1 cup powdered sugar
- Boil the skin in salted water for about 3 hours until it is much more tender but not falling apart. I actually did this with additional pork and bones and saved the stock for soup.
- Use a knife to scrape any extra fat that is clinging to the pork skin. Rinse the skins and cut them into roughly two inch pieces.
- Put the pork skin on to a wire rack on top of a baking sheet and lightly salt. Bake at the lowest temp your oven will go (mine is 170) for 8 hours or so. Flip them occasionally while they cook. Let them fully dry in the oven for however long it takes.
- Once dried they can last on the shelf indefinitely if you don’t want to cook them right away.
- Mix the chocolate, peanut butter, and butter in a bowl and microwave for 30 seconds. Stir and repeat until fully melted and combined. Stir in a pinch of salt, along with the vanilla.
- Bring some oil to 400. Break the brittle pork skin into roughly half inch pieces. Add the pork skin to the hot oil about 6 pieces at a time. It will only take about 20 seconds to cook and fully expand into that crispy airy pork rind you know and love. Put on a wire rack and lightly salt as they comes out of the fryer and continue until you fry them all.
- Put the chicharrones into a bowl and pour in the peanut butter mixture. Only add enough to lightly coat. Toss to evenly coat the chicharrones. Add in the powdered sugar and toss some more. Serve with a delicious beer.