Mexican chicharron
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Pork skin; partly frozen |
| Salt | ||
Directions
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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