On 10/24/03 2:52 PM, in article
, "Douglas S. Ladden"
> wrote:

> William Jennings on 24 Oct 2003 suggested:
>
>>
>> "Jim Lane" > wrote in message
>> ...
>>
>>> Speaking of deep-freid cracklings, does anyone have a recipe for
>>> this?
>>
>>
>> Chicharon or Pork Cracklings
>>
>> Approx. 3 cups lightly salted water to 2 lb. pork rind cut into
>> strips or
>> 1inch squares are slow boiled approx. 30 minutes.
>>
>> These can be deep fried after air drying on a pan until crisp or
>> baked in
>> the oven for approx. 3 hours at 300 degrees F then deep fried in
>> peanut oil ( 360 degrees) so they puff.
>>
>>
>> doc
>>
> I'm not familiar with "Pork Cracklings", but I am familiar with
> Chicharron, and how to make it, as my grandparents and uncles used to
> raise pigs, and make chicharron from the freshly slaughtered animal. We
> used to skin the animal, and tried to keep the skin as contiguous and
> large as possible. then the skin was dropped into very hot oil in a
> "cazo", a very large metal "pot", for lack of a better term. There was
> no exact time it remained in the oil, you just eyeballed it, and could
> tell when it was ready.
>
> --Douglas

Cazos are mainly made of copper because of it's ability to spread heat very
quickly, as opposed to steel.