Subj : 2/23 Nat Pork Rind Week 4
To   : All
From : Dave Drum
Date : Mon Feb 21 2022 10:43:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicharrones
 Categories: Pork, Vegetables, Herbs
      Yield: 4 servings
 
      1 lb Raw pork skin
           Olive oil spray
      1 ts Kosher salt; to 2 ts
    1/4 ts Black pepper
    1/4 ts Garlic powder
    1/4 ts Onion powder
    1/4 ts Sweet or smoked paprika
 
  Set your oven @ 325ºF/165ºC.
  
  Line a rimmed baking sheet with parchment paper.
  
  Using a sharp knife or kitchen shears, cut the pork skin
  into bite-size pieces. If the skin has a thick layer of
  lard attached to it, trim some of the fat, but don't go
  nuts about it - it's OK and very tasty to leave a thin
  layer of fat attached to the skin.
  
  Arrange the pork skin on the prepared baking sheet, skin
  side up and fat side down, in a single layer. Make sure
  the skin pieces don't touch each other.
  
  Generously spray the pork skin with olive oil. Sprinkle
  with salt. If using, sprinkle with additional spices.
  
  Bake until crispy and golden. Depending on your oven,
  this should take between 1 1/2 - 2 hours.
  
  Transfer the chicharrones to paper towels, skin side up,
  and allow them to cool for 20 minutes before enjoying
  them. They greatly improve in taste and texture after
  they cool.
  
  Refrigerate the leftovers in an airtight container for
  up to 5 days. Remove them from the fridge 30 minutes
  before enjoying them.
  
  RECIPE FROM: https://healthyrecipesblogs.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Frigerobics: Leaning, bending, stretching while looking in the fridge.
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