Mexican Chicharron

Ingredients

3 pounds of pork skin, partly frozen
Salt

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