Delicious pork rinds at home, Latin American style, with a very good trick so that they do not jump and do not burn while you fry them.
The Chicharrones will be fried in their own butter, so you do not have to add oil or anything to fry them.
To season them we simply add a little salt and some peeled garlic cloves.
We also add a little bit of baking soda, so that the pork rinds are very crispy.
A special greeting to all those who follow us from Puerto Rico, because I forgot to mention them in the video
PS: The outtakes are recorded before adding a little flour to the pork rinds, that's why they jump so much. The moment I put flour in it, they stopped jumping
Ahhhh and you can't forget Hydration !!!