Chicharon Recipe

Ingredients

• Pork rind with a thin layer of fat, cut into rectangles
• Salt and pepper

Instructions

1. Throw in pork rind pieces into a pot of boiling water and continue boiling for about 20 minutes. Add salt and pepper and simmer until tender.
2. Drain. You may bake them or dry under the sun but I just leave them in a platter for a couple of hours to dry. Then refrigerate overnight.
3. Heat about 2 cups of oil in a deep casserole. Deep-fry pork rind in batches over medium heat until puffy and crisp. Be sure to cover with lid as the splattering is pretty nasty.

Notes
Prep time includes 2 hours of drying time before deep-frying.

Source: Iskandals

Ingredients

• Pork rind with a thin layer of fat, cut into rectangles
• Salt and pepper

Instructions

1. Throw in pork rind pieces into a pot of boiling water and continue boiling for about 20 minutes. Add salt and pepper and simmer until tender.
2. Drain. You may bake them or dry under the sun but I just leave them in a platter for a couple of hours to dry. Then refrigerate overnight.
3. Heat about 2 cups of oil in a deep casserole. Deep-fry pork rind in batches over medium heat until puffy and crisp. Be sure to cover with lid as the splattering is pretty nasty.

Notes

Prep time includes 2 hours of drying time before deep-frying.

- See more at: http://www.iskandals.com/eats/?p=1104#sthash.hLWNIeb3.dpuf

Ingredients

• Pork rind with a thin layer of fat, cut into rectangles
• Salt and pepper

Instructions

1. Throw in pork rind pieces into a pot of boiling water and continue boiling for about 20 minutes. Add salt and pepper and simmer until tender.
2. Drain. You may bake them or dry under the sun but I just leave them in a platter for a couple of hours to dry. Then refrigerate overnight.
3. Heat about 2 cups of oil in a deep casserole. Deep-fry pork rind in batches over medium heat until puffy and crisp. Be sure to cover with lid as the splattering is pretty nasty.

Notes

Prep time includes 2 hours of drying time before deep-frying.

- See more at: http://www.iskandals.com/eats/?p=1104#sthash.hLWNIeb3.dpuf

Ingredients

• Pork rind with a thin layer of fat, cut into rectangles
• Salt and pepper

Instructions

1. Throw in pork rind pieces into a pot of boiling water and continue boiling for about 20 minutes. Add salt and pepper and simmer until tender.
2. Drain. You may bake them or dry under the sun but I just leave them in a platter for a couple of hours to dry. Then refrigerate overnight.
3. Heat about 2 cups of oil in a deep casserole. Deep-fry pork rind in batches over medium heat until puffy and crisp. Be sure to cover with lid as the splattering is pretty nasty.

Notes

Prep time includes 2 hours of drying time before deep-frying.

- See more at: http://www.iskandals.com/eats/?p=1104#sthash.hLWNIeb3.dpuf