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- Source: Emeril Live EM1C50
- Dish Type: Sides
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Mexican Chicharron
Instructions
Preheat the fryer to 375 degrees F.
Cut the pork skin into pieces 2 inches long and 1/2-inch thick. Season with salt. Cover and refrigerate for 1 hour. Fry the pork until golden brown and crispy, about 5 to 6 minutes. Remove and drain on paper towels. Season with salt. Serve warm.
Yield: 2 pounds
Ingredients
- 3 pounds of pork skin, partly frozen
- Salt
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