Chicharon
Ingredients
2 lbs. pork rind or skin (trim most of the fat and discard)
1 tsp. salt
2 cups water
cooking oil for deep fat frying
Directions
1. Cut pork rind into 2″ squares. Sprinkle with salt, spread on cookie sheet in one layer and bake in a 250 degree F oven for 3 hours.
2. Cool and set aside in covered jars until ready to use. When needed, pour oil to about 1/3 the depth of the pan.
3. Heat 5-8 minutes on medium high heat. Fry pork rinds until they puff up (about 3-5 minutes). Drain and serve with a mixture of 2 tbsp. vinegar, 1/8 tsp. salt and 1 clove crushed garlic.
