Back to basics - Chicharrones aka fried pork rinds
Back to basics. Chicharrones aka fried pork rinds. For some reason making of this item has never quite worked out for me until this year. They have been too dense, or tough, or did not puff right. Part of the issue has been that I only have one shot at these each year. Making these, revolves around when I make ham or in some cases bacon. This always happens when it is cold enough for cold smoking. A relatively narrow window of time where I live. The process is simple. Boil the pork skin until it is tender. Dehydrate the pork skin. Deep fry the fried pork skin. I just never got the combination right. Finally! This year success! Now, to see if I can replicate the process next year! As always your comments or questions are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh #Chicharrones #FriedPorkRinds #NoseToTail