anyone have good chicharrón or pork rind recipes to share?

[ippon]

i have some pork skin left from the leg meat i bought and want to make some chicharrón. last time i made it, i put the skin in the oven for a few hours in low heat to dry it and deep fried it after. does anyone else have different recipes? googling yields surprisingly little info on this.

[ShoNuff2]

you can give this one a try
http://momofukufor2.com/2010/01/chicharron/

before putting it in the oven i would likely add an extra step of covering it in some rendered bacon fat to give it some smokey porky goodness.

[trini]

Better way is to slow cook it for about 3hrs or more then put it on a rack in the oven at about 400 until it crisps.
Pure greatness.

[ShoNuff2]

Better way is to slow cook it for about 3hrs or more then put it on a rack in the oven at about 400 until it crisps.
Pure greatness.

That's what I was initially thinking as well. I guess it depends how you like it. Flat and crispy or puffed up as in the link I posted.

Last week I fried some chicken thighs in some rendered bacon fat until the skin was brown and crispy. I removed the skin from the thighs and baked it on low in the oven for about 45 minutes to render off some more fat and crisp it up evenly. Man they were good. Best chicken skin I have ever had. Had them along side the thighs which I made into coq au vin.

[trini]

I just looked at the link.
I i prefer Pochetta crackling style.