The last time I was home my mom told me that a family friend had “prepared” some chicharon (aka pork rinds) for me and my brother. I wasn’t (and still am not) sure what “prepared” meant, but I think he had to boil and maybe fry some pig skin and let it dry. All I had to do was throw some pieces into hot oil and watch them puff up into crispy, airy, porky goodness. I like to sprinkle some salt and malt vinegar on mine.

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