@philrmcknight's Journal, 31 March 2018

Yum! 

Chicharrón, love 'em.  

Spiced Belly Pork? Looks lovely. I’ve belly pork for dinner tomorrow. Will slow cook with onion, apple and fennel. 🤤 

Those look good! 🙋🏻 

Chicharrónes are typically cut from pork belly, deep fried in lard for about an hour. Akin to cracklins, scratchins, and of course those commerically produced pork rinds that come in plastic bags in the potato chip aisle, of course these ones are far superior, I could see them being made in the back, brought them home in a brown paper bag, I can get fresh-made ones year round at a couple of different places in town, La Unica and La Michocana, if you've got any Mexican grocery stores or authentic Mexican restaurants near you, check and see if they make them. Definitely change your opinion of the humble little ol' pork rind.  

Totally agree. In fact we were running early on our way over to a family Easter thing yesterday and so I swung by a local carniceria for fresh pork rinds. They go for $7/lbs up here. Worth every penny. Say, while I've got the smoke master here. I tried smoking my first pork belly on Saturday, turned out pretty good but we still sliced it and pan fried it to render the fat a little more and crisp it. Any tips? Also have you ever cured and smoked your own bacon? Still working on getting that right. 

One of my faves you have there Phil...so yummy;) 

@Sean I finish mine in the oven, but a reverse sear, which is what you described works well, too. You could probably pop it under a high broiler, fat side up and hit it with that intense heat for a couple of minutes, that would be another option. I haven't had my one meal today, and now I'm feeling freaking ravenous. lol  

looks good! 

Drooling 😁