Chicharrones.

Okay, here’s just a quick post with a pretty picture of deep fried pork skin. I tried David Changs method and even though he says drying the skin in the oven is unreliable, it turned out to work great for me.

The taste of the deep fried crunchy pieces for themselves is kind of neutral and just a little bit pork-ish, but once you give them a little flavor with japanese 7 spice powder the thing gets more interesting. The fat brings out the flavor of the spice and suddenly it’s a great snack. I will definitely have to try to put it on other food, like croutons or something.