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Apr 29, 2009 04:04 PM
Discussion

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?

Thanks,
O

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  1. 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.