The strips of crispy, golden fried pork skin known as chicharrones are the life of every party my family throws. They're rich, indulgent and totally irresistible! While every Latin country and almost every cook has their own spin on the dish, this is how I make them, and trust me, cooking them in lard is non-negotiable for the best flavor and texture. In my house, we love them as an appetizer alongside an extra-cold drink, but they're just as good as a side dish to serve with a main course. Either way, don't forget a squeeze of lime for the perfect bite!
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Food Network | 2025-02-12
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