Mexican chicharron

Yield: 1 servings

Measure Ingredient
3 pounds Pork skin; partly frozen
Salt

Preheat the fryer to 375 degrees F.

Cut the pork skin into pieces 2 inches long and ½-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

Converted by MC_Buster.

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: EMERIL LIVE SHOW #EM1C50 Converted by MM_Buster v2.0n.

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