Dimitri wrote:
>
> "Bigbazza" > wrote in message
> ...
> >I bought a piece of Pork Skin with some fat attached..No meat though..... I
> >have bought it in the past to have some 'Crisp' Pork Crackling without the
> >meat!...Never really done much good with it though..:-(

<snip>

>
> Generally referred to as chicharones is Spanish/Latin cultures.
>
> here is a Cuban recipe.
>
> Please Google.
>
> Generally they're deep fried and a result or byproduct of rendering lard.
>
> Chicharrones recipe (pork cracklings)
> courtesy of Cocina Cubana Club (please join) / Pascual Perez and chef Sonia
> Martinez
>
> 2 lbs pork rind or skin [trim most of the fat and discard]
> 1 tsp salt
> 2 cups water
> Cooking oil for deep fat frying
>
> Cut pork rind into 2-inch squares. sprinkle with salt, spread on cookie
> sheet in one layer and bake in a 250 F oven for 3 hours.
>
> Cool and set aside in covered jars until ready to use. When needed, pour oil
> to about 1/3 the depth of the pan. Heat 5-8 minutes on medium high heat. Fry
> pork rinds until they puff up [about 3-5 minutes].
>
> Drain and serve with a dipping sauce which is a mixture of 2 Tbs vinegar,
> 1/8 tsp salt and 1 clove crushed garlic. [Dash of black pepper optional.
>
> Dimitri


What is the water for? Have had trouble getting the pork rinds to puff
up properly. Might try this recipe.