Chicharrones and Beer

Hadn't made a batch of pork skins in awhile and found some nice pieces at the butcher, so the timing was right.

My favorite method..

simmer the skins for about an hour to render off some of the fat..







scrape off any extra with a spoon... I just want the skin.



let them dry in the oven overnight (on low)





ready to fry.



Set up my fancy cooker, out of the wind...



These fry fast. I just fry a few at a time...











I'm set for awhile...



The fun part. Taste testing with different sauces...



Seasoned this one with some Boones Shake that Brethren Tuscaloosa Q (Paul) sent. Thanks again!






Poured myself a "mine" to wash it all down...





tried some Hula Girl Jalapeno and Cholula Chili Lime..





also some of my homemade Hatch Chile sauce...




I liked all of the sauces, then again, anything sitting on top of a fried pork skin would probably taste good to me.
It was a fun meal.

Thanks for looking!

Thank you!
I like those too. The local grocery store has a pork rind stand and the little guy running the counter fries up a huge batch a day. He doesn't speak english, but he sure can cook up some nice pork rinds! :-D