© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Cocina Cubana Club, Pascual Perez and Chef Sonia Martinez
2 pounds pork rind or skin — trim most of the fat and discard
2 cups water
cooking oil for deep fat frying
Cut pork rind into 2 inch squares. sprinkle with salt, spread on cookie sheet in one layer and bake in a 250°F oven for 3 hours.
Cool and set aside in covered jars until ready to use. When needed, pour oil to about ⅓ the depth of the pan. Heat 5 to 8 minutes on medium high heat. Fry pork rinds until they puff up — about 3 to 5 minutes. Drain and serve with a dipping sauce which is a mixture of 2 tablespoons vinegar, ⅛ teaspoon salt and 1 clove crushed garlic with an optional dash of black pepper.