Mexican Chicharron

Recipe Ingredients

3 lbs	1362g / 48oz	Pork skin - partly frozen
		Salt - to taste

Recipe Instructions

Preheat the fryer to 375 degrees.

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.

This recipe yields about 2 pounds.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C50) - from the TV FOOD - NETWORK

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