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Apr 29, 2009 04:04 PM

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?


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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.