Cooking and Baking

Fresh Pork Skin

Being the adventurous sort, I grabbed a package of fresh pork skin while at an "ethnic" market this morning. This 2 lb piece of skin appears to have been scraped of all fat and hair. Originally I wanted to try to make fried or baked crispy pork skins but all recipes I found seem to use a skin with fat attached.

Any ideas on use? I have the rest of today and tomorrow to do something before it goes into the freezer. My M-F are ate up with the funding source of such frivolous purchases.


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