2 pounds pork skin*
1 cup lard
½ teaspoon salt
* = The best source is a Mexican supermarket. It can be quite difficult to find online.
Serves 8. Takes 1 hour 20 minutes.
Cut pork skin into 3″ squares. Add lard to electric skillet. Heat lard at 375 degrees until a tiny bit of pork skin will start to dance in the oil. Use spatula to carefully add pork-skin squares to electric skillet. Be careful, adding the squares might cause the hot oil to splatter. (May I suggest wearing an apron, standing an arm-length from the skillet and holding the skillet lid in the other hand when adding the squares?)
Fry the pork squares at 375 degrees for 35 minutes or until the pork skin starts to pop and then turn golden brown. Stir frequently to the squares from sticking to the bottom of the skillet and burning. Remove deep-fried pork squares, chicharrones, and let cool on paper towels. Sprinkle with salt. Chicharrones may be eaten as is or broken into smaller pieces.
1) Ronaldo Gonzalez used to operate a Mexican supermarket. One of his items was chicharrones. This clever Ronaldo did anagrams in his spare time. He soon discovered that chicarrones is an anagram for Ron’s Chic Hare.
2) He asked his wife, Desdemona, a talented seamstress to design a stylish outfit for his hare, Harry. Here is her design. I’m sure you’ll agree that the outfit is très chic.
3) Indeed, D&R Designers, in just two years has leaped from selling a hundred hare outfits to dominating the global rabbit clothing scene. Runway shows for bunny models appear to be their next business step. Tryouts will be held soon.
– Paul De Lancey, The Comic Chef
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.