Ingredients
1 kg pork rinds, cut into 5 cm sizes
1 cup SIDS LOW SUGAR RASPBERRY VINEGAR
1 head garlic, peeled & crushed
1 tbsp salt
1 tsp black & white peppercorns
rice bran oil
SIDS SALT & PEPPER to taste
Directions
In a deep pot, combine pork rinds, SIDS LOW SUGAR RASPBERRY VINEGAR, garlic, peppercorns and salt. Over medium heat, bring to a boil, skimming scum that floats on top.
Lower heat, cover, and continue to cook for about 40-50 minutes until tender but not falling apart.
Drain well, discarding the liquid and aromatics. Refrigerate for about 30 minutes until completely cooled.
Arrange pork rinds in a single layer on wire rack set over a baking sheet. Bake in a 95°C oven for about 3-4 hours until shrunken, dry and brittle. Remove from the oven.
In a thick-bottomed pot, heat about 8 cm deep of oil to 175°C. Gently add dried pork rinds in batches as needed and deep-fry for about 2-4 minutes until puffed up and begin to float.
Using a slotted spoon, remove fried chicharon and drain on a wire rack. Season with SIDS SALT & PEPPER to taste.
