Pork Rinds, Chicharrones
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Gerald Ford, CMC, Ford Plantation
National Culinary Review, July 2019
Ingredients
8 oz. (224 g) Fresh Pork Skin
Instructions
1. Steam 12 hours at 185°F.
2. Let cool, scrape off all the fat and cut into 4"x4" squares.
3. Place in a food dehydrator at 120°F over night.
4. When needed, fry at 375°F until crisp and puffed.
5. Season with Cajun seasoning & salt.
Tags
Pork, Side, The National Culinary Review
ACF reserves the right to remove inappropriate comments.
