Mexican Chicharron

• 3 pounds of pork skin, partly frozen
• Salt

1. Preheat the fryer to 375 degrees F. Cut the pork skin into pieces 2 inches long and 1/2-inch thick.
2. Season with salt.
3. Cover and refrigerate for 1 hour.
4. Fry the pork until golden brown and crispy, about 5 to 6 minutes.
5. Remove and drain on paper towels.
6. Season with salt.
7. Serve warm.

pork skin, salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/mexican-chicharron-recipe.html (may not work)