Ingredients
- Pork rind with a thin layer of fat, cut into rectangles
- Salt and pepper
Instructions
- Throw in pork rind pieces into a pot of boiling water and continue boiling for about 20 minutes. Add salt and pepper and simmer until tender.
- Drain. You may bake them or dry under the sun but I just leave them in a platter for a couple of hours to dry. Then refrigerate overnight.
- Heat about 2 cups of oil in a deep casserole. Deep-fry pork rind in batches over medium heat until puffy and crisp. Be sure to cover with lid as the splattering is pretty nasty.
Prep time includes 2 hours of drying time before deep-frying.
Source: Iskandals
Ingredients
- Pork rind with a thin layer of fat, cut into rectangles
- Salt and pepper
Instructions
- Throw in pork rind pieces into a pot of boiling water and continue boiling for about 20 minutes. Add salt and pepper and simmer until tender.
- Drain. You may bake them or dry under the sun but I just leave them in a platter for a couple of hours to dry. Then refrigerate overnight.
- Heat about 2 cups of oil in a deep casserole. Deep-fry pork rind in batches over medium heat until puffy and crisp. Be sure to cover with lid as the splattering is pretty nasty.
Notes
Prep time includes 2 hours of drying time before deep-frying.
Ingredients
- Pork rind with a thin layer of fat, cut into rectangles
- Salt and pepper
Instructions
- Throw in pork rind pieces into a pot of boiling water and continue boiling for about 20 minutes. Add salt and pepper and simmer until tender.
- Drain. You may bake them or dry under the sun but I just leave them in a platter for a couple of hours to dry. Then refrigerate overnight.
- Heat about 2 cups of oil in a deep casserole. Deep-fry pork rind in batches over medium heat until puffy and crisp. Be sure to cover with lid as the splattering is pretty nasty.
Notes
Prep time includes 2 hours of drying time before deep-frying.
Ingredients
- Pork rind with a thin layer of fat, cut into rectangles
- Salt and pepper
Instructions
- Throw in pork rind pieces into a pot of boiling water and continue boiling for about 20 minutes. Add salt and pepper and simmer until tender.
- Drain. You may bake them or dry under the sun but I just leave them in a platter for a couple of hours to dry. Then refrigerate overnight.
- Heat about 2 cups of oil in a deep casserole. Deep-fry pork rind in batches over medium heat until puffy and crisp. Be sure to cover with lid as the splattering is pretty nasty.
Notes
Prep time includes 2 hours of drying time before deep-frying.
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