Confit of Pork Rinds

If you are looking for the balance, luminous taste, and satiny texture of Southwest French cooking, you should have some confit of pork rind on hand. You can make it up in batches, then freeze small rolls of it. This will provide you with a rich, addictive, and smooth addition for lentil and bean dishes; meat, poultry, and fish stews; soups and salads with a strong vinegar dressing and bitter greens; or whenever a recipe calls for pork rind or salt pork. Pork rind confit is also one of the