Food Network

COOKING
•  Baking
•  Cooking Guides
•  Cooking Demos
•  Cooking For Kids
•  Culinary Q&A
•  Encyclopedia
•  Holiday Baking
•  International Cooking
•  Recipe Collections
•  Recipes of the Day

Click here for a random recipe. Get a new recipe every time you click!

Find a TV Show
Today's TV Schedule

Find an Episode
Episode Topic
Or was shown during

Sponsor
Recommendations

Email Print Full Page | Print 3x5 Card | Print 4x6 Card

Mexican Chicharron
Recipe Courtesy of Emeril Lagasse
Show:  Emeril Live
Episode:  Chicago Neighborhoods (In Chicago)
3 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.

Other Recipes from this Episode
Polish Pierogies
Greek Saganaki
Pan-Fried Catfish with Tartar Sauce and Cornbread Salad

Recipe Summary
Difficulty: Easy
Yield: 2 pounds

User Rating No Rating
 Rate Recipe  Read Reviews
 Ratings & Reviews FAQ


 
Shop For This Recipe
 

  Shop by host
  Shop for bakeware
  Shop for cookware
  Shop for cuisine
  Visit the Food Network Store