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Mexican Chicharron

  • Yield: 2 pounds


  • 3 pounds of pork skin, partly frozen
  • Salt


  • Preheat the fryer to 375 degrees F.
  • 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.