Pork Skin in Hell's Kitchen
I'm looking to make chicharrones for the 1st time for Cinco de Mayo! Esposito's should have pork skin, right?
Any tips as to how much I should get and making the dish?
Only tried it once. After cutting into strips I boiled the skin for about 20 minutes and it wasn't enough. The chicharrones came out rather hard, more like roasted cracklins. I used canola oil for frying and it did seem to reduce the greasiness compared to store bought, but I didn't do a side by side test, so can't be sure.