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Chicharron (Fried Pork Skins)

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“DH loves hot fried chicharrones with hot sauce, salt and lime! I prefer the tacos de chicharron, but this way is good too. Found this recipe on emerils.com; posting so I'll remember to make it for my sweetie!”
READY IN:
1hr 5mins
YIELD:
2 lbs.
UNITS:
US

Ingredients Nutrition

  • 3 lbs pork skins, partially frozen
  • salt

Directions

  1. Cut pork skin into pieces 2 inches long and 1/2 an inch thick; season with salt. Cover and refrigerate 1 hour.
  2. Preheat fryer to 375. Fry the pieces about 5 minutes, until golden and crispy. Remove and drain on paper towels. Season to taste with salt; serve warm.

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