Whatever you call them and however you make them, both chicharrones and pork rinds are delicious, and it may be worth your time to make both. You know, for science. Hungry for more? Sign up for the ...
For this recipe, the pork is not pounded; you'll want your chops to be no thicker than 3/4-inch each. Next, there's the type of breadcrumbs used. Here, we use panko, which produces an especially ...