How to Prepare Pork Chicharrón from Scratch

If you have read my article on how i got my butter, surely you have no doubt what I prepared later with the skin that was left over. Well, pork rinds of course, to savor it in green sauce or simply in some taquitos with a guacamole or pico de gallo. He had nothing to lose and maybe a lot to gain. In the same way I would not lose myself for nothing

the experience of preparing it and showing my family that there are no impossibilities when the craving exceeds any limitation.

The pork rinds reminds me of weekends, resting at home, not wanting to cook because of the busy week. Just on Saturday a flea market was put up near where we lived and it was a good opportunity to buy carnitas, chicharrón, nopales, guacamole and salsa, almost everything already prepared.

In fact, when we were little, on some occasions they would take us to Xochimilco for a walk through its canals in the trajineras. Of course, not before going to the market and buying everything you need to prepare some nice tacos throughout the tour. What I do remember, is how crunchy the pork rinds. Something that I would love to be able to reproduce in my kitchen on the other side of the pond.

So with a goal set and a lot of desire to achieve it, I began to prepare the pieces of leather to see if here too, my pork rinds will thunder. I invite you to join me so that you know the way in which I prepared it. And you, how do you prepare them? What is your recipe? I would love to try it!