does anybody have a recipe for Chicharron for salvadorean pupusas?

Question

i need details!!!! ex: what kind of meat etc.

im looking for salvadorean chicharron, not mexican chicharron!!! i already know how to make pupusas, i just need a chicharron recipe.

Answer 1

yes3 pounds of pork skin, partly frozen
Salt

Preheat the fryer to 375 degrees F.

Cut the pork skin into pieces 2 inches long and 1/2-inch thick. Season with salt. Cover and refrigerate for 1 hour. Fry the pork until golden brown and crispy, about 5 to 6 minutes. Remove and drain on paper towels. Season with salt. Serve warm.

Yield: 2 pounds

Answer 2

5 cups masa harina flour
4 cups water, approximately
16-24 ounces canned refried beans
3 cups soft white cheese
light vegetable oil or light olive oil

In a large mixing bowl, gradually stir water into masa harina until dough forms a ball that can be handled.

Into another bowl, empty the refried beans. Place the grated cheese into a separate bowl.

Divide dough into about 25 pieces. Roll each into a ball and flatten between the palms of your hands to about 1/2-inch thick.

Put a spoonful of beans and a small handful of cheese into the center of each pupusa. Flatten again with the filling inside.

Heat a heavy, wide-bottomed or flat skillet until hot. Brush with oil and cook pupusas on each side 4-5 minutes until a pale golden-brown. The outside should be firm.

Answer 3

100 g pork rinds, in small pieces (chicharron)
1/4-1/3 cup chopped onions
4 eggs
1 link chorizo sausages, crumbled (about 1/3 cup)
1-2 tablespoon cooking oil
2 tablespoons finely chopped cilantro
1 cup hot water
salt, to taste
chopped pickled jalapeno peppers (to taste)
Sautee onion in hot cooking oil until it is light brown.
Add the crumbled chorizo and stir fry till chorizo is cooked.
Add the pieces of the crackly pork rind (chicharron) and the rest of the ingredients.
simmering until the pork rind is soft.
Beat eggs slightly and add to the above preparation, mixing well, cooking to the scrambled eggs stage.