Crispy Pork Rinds (Chicharon)
I remember growing up and watching my dad prepare the pork rinds. It seemed like it took forever before we actually got a taste, but it was well worth the wait!
- 2-3 lbs. pork skin, cut into 1" pieces
- 4-5 cups water
- 2 tablespoons Hawaiian salt
- 2 cups vegetable oil
- 5 tablespoons vinegar
- 3-4 cloves of minced garlic
- Hawaiian Chili pepper
Boil the cut pork skin salted water for 30-45 minutes or until tender. Spread the pork skin on shallow cookie sheets and bake at 300 degrees for about 3 hours to dry out. Set aside to cool. Heat oil and fry pork rinds until they puff up and turn golden brown.
For dipping sauce, mix vinegar, garlic and chili pepper.