Chicharon (Crispy Fried Pork Rind)

Chicharon (Crispy Fried Pork Rind)

1 1/2 pounds of pork skin (trimmed of excess fat)
2 tablespoons of vinegar
1 litre Cooking oil
Water and Salt
Black pepper (optional)

Cooking Instructions:

1. In a large pot, pour water, bring the water to a boil and put your pork skins and allow cooking. Boil for about 1-2 hours or until the skin is softened (but not falling apart) and the water is white.
2. Get the pork skins from the boiling water and lay them on a cooling rack set over a baking pan to catch the drippings. Discard the cooking water. If you like to give your chicharon some extra dash of flavor, sprinkle your vinegar evenly over the pork skins.
3. Place the pork skins in the refrigerator uncovered. Let the skins cool completely for several hours or overnight.
4. Use a spoon to remove any fat snuggling at the bottom of the pork skin. The fat should separate from the skin easily. Be careful not to tear the skin, as it will still be soft from cooking.
5. Dry the skin overnight, you’ll know that the skins are ready when they’re, brown, shrunken and brittle. Traditionally, chicharons are dried in the hot sun, secure a spot that receives constant sunlight all day, checking on them occasionally. You can also put them in oven at the lowest setting.
6. If you want to make your chicharon spicy, rub tnem with some black pepper before frying, Fry the chicharon until they puff up and start to float. When done, remove the chicharon and place in a paper towel to remove the oil.
7. Sprinkle with salt and serve.

source :  home kitchenomics