I usually threw a pig's skin. But not this time. Decided to cook from skins chicharron. Carefully cut the meat from the skin, trying not to leave her fat.

Threw the cloth in boiling water, add a little salt. Cooked for about 40 minutes. Took the skin, let it cool and dry. Carefully cut the fat where it still remained.

Cut the sandpaper into strips not very long. You can cut as you like, as you like. And sprinkle it whatever you want - pepper, flour, various cunning spices. Any option has the right to exist. Just in one case, without even knowing it, you will cook the chicharron in Mexico and the other chicharron in the Philippines or Nicaragua. I sprinkled sliced the skin with salt and a mixture of peppers.

Poured into a heated pan with a little oil, poured out a cloth and began to fry on a fairly high heat. However, the fire had reduced, so that the skins started to "shoot" (they had too much moisture). Not so easy on this case as it seemed at first. And fry had a long time. You need to ensure that the skins become delicious, Golden and crispy. After 15 minutes I removed the skins from the pan to a paper towel to remove excess fat – it is useless. I wiped the pan dry and then re-sent to the fire, rolled in skins and continued the roasting.

Well, finally, it's that coveted time – chicharron ready. Chicharron can be served with various sauces, vinegar, lemon juice, chopped chili pepper. You can simply sprinkle with salt and beer.