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Chicharrones
Preparation info
- Serves
four
- Difficulty
Easy
Appears in
By Pepita Aris
Published 2013
The Spanish eat everything that comes from the pig, and even the humble rind goes to make this delicious little salted, piquant snack. This crispy, crunchy pork crackling is the perfect accompaniment for a glass of wine or chilled bottle of San Miguel.
Ingredients
115 g 4 oz - vegetable oil, for frying
- paprika and coarse sea salt
Method
- Using a sharp knife, cut the pork rind into strips. There is no need to be too precise, but try to make the strips roughly
1 cm ½ in 2.5</
Photos
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