2006-06-16 17:04:14 · 16 answers · asked by kjeffreys 1 in Food & Drink ➔ Ethnic Cuisine
That's right. It is the skin.
2006-06-16 17:07:35 · answer #1 · answered by Kristina B 3 · 1⤊ 0⤋
chicharrones are made from the skin of the pork out there are flour chicharrones to they look brown and when you put them in the grase they expand very big..
2006-06-17 19:06:58 · answer #2 · answered by Anonymous · 0⤊ 0⤋
all of the above are correct. it is the skin, but most commonly the cured belly skin (out side of bacon) that is used to make chicharrones, pork rinds or cracklings. try this site for the full info:
http://en.wikipedia.org/wiki/Pork_rind
2006-06-17 00:11:19 · answer #3 · answered by Mr. Knowitall 4 · 0⤊ 0⤋
the better chicharrones are from the rib. If you want to do from another part, it will take more work
2006-06-17 00:09:36 · answer #4 · answered by Martin L 3 · 0⤊ 0⤋
Es el cuero del lechon... the skin with the underlying fat fried on its on fat or "manteca" ... also the roasted, crunchy skin from a roasted pork (or "lechon asado a la barrita")
2006-06-17 09:31:31 · answer #5 · answered by Miguel M 3 · 0⤊ 0⤋
Within the wall of the crowned hedge is the veritable oyster of life within the sow's nest.
2006-06-17 00:40:05 · answer #6 · answered by observing 3 · 0⤊ 0⤋
From the pig's skin. Fried pig skin is what it is.
2006-06-17 00:09:08 · answer #7 · answered by MzzandtheChuchuBees 5 · 0⤊ 0⤋
They're really good when you crumble some up into a cornbread dough & cook it - yum!
2006-06-17 21:10:19 · answer #8 · answered by Taffy Saltwater 6 · 0⤊ 0⤋
the skin
2006-06-17 00:52:39 · answer #9 · answered by a_blonde_with_a_brain 2 · 0⤊ 0⤋
skin
2006-06-23 00:27:38 · answer #10 · answered by free 2 · 0⤊ 0⤋