Pork skin sauteed with chicharron spices

I used to throw away the pork rinds. But not this time. I decided to make a chicharron out of the skin. I carefully cut the skin off the meat, being careful not to leave any fat on it.

Threw the skin in boiling water, added a little salt. Cooked it for about 40 minutes. Took the skin off, let it cool and dry. Carefully cut off the fat where there was still fat.

Cut the skin into strips, not very long. You can cut it any way you like. And sprinkle it with whatever you like - pepper, flour, all sorts of tricky spices. Any variant has a right to exist. You can make Mexican chicharron without knowing it, but you can make Filipino or Nicaraguan chicharron. I sprinkled the sliced skins with salt and pepper mixture.

I poured some oil on a hot frying pan, threw the skins in and roasted them on quite a high heat. I had to lower the heat right away, though, as the skins began to "shoot" (they had too much moisture). Not as easy as it seemed at first. It took quite a long time to fry. Make the skins appetizingly golden and crispy. After about 15 minutes, I dumped the skins from the pan on a paper towel to remove excess fat - it is not necessary. I wiped the pan to dryness, then put it back on the fire, poured the skins on, and continued frying.

Well, that coveted moment has finally arrived - the chicharrón is ready. The chicharron can be served with a variety of sauces, with vinegar, lemon juice, chopped chili peppers. You can just sprinkle with salt - and with beer.