When it comes to texture and flavor, few snacks rival a perfectly puffed piece of chicharrón. Light, airy, and explosively ...

True to the name, pork rinds are made from the skin of pigs, which is highly processed before being cooked in fat. Chicharrones are also fried, but they can be made from any type of meat ...

Carefully ladle or pour the boiling hot water over the rind of the pork, it should visibly shrink ... the oven and carefully cut off the skin and fat in one piece. Wrap the meat tightly in a ...

1 kg pork shoulder (with a good bit of fat marbled) – sliced into thinner slightly more uniform pieces lengthways, make sure the rind and top layer of fat is removed 1. Prep the Siu Yuk – pat ...

If you have pork chops with a thick layer of fat you can trim this off or cook them on their side (rind on the barbecue) for 5-10 minutes to let the fat render. Make sure not to overcook though ...