Barbecue Chicharrón (Pork Rind)

The ultimate seasoned snack with a good crunchy texture that’s better than potato chips.

Serves 4

2 1/2 lbs (1.1 kg) pork skins or pork belly
1 Tbsp (15 mL) Island Gurl BBQ Spice
Vegetable oil for frying

1. Cut skin into 1 x 1-inch squares. Line a baking sheet parchment paper and place a wire rack
   over it.
2. Add 2 L of water to a wide-bottom pot placed over medium-high heat, add skins, bring to a
   boil and lower heat to simmer for 1 hour or until 2-inches of water remains.
3. Drain water and transfer skin pieces to a cutting board, let cool. Trim away excess fat from the
   skin with a teaspoon, then discard the fat.
4. Transfer skin to wire rack and season to taste with half of BBQ spice. Preheat oven to 200°F
   and dehydrate skins in oven for 4 hours.
5. Preheat a large skillet with oil to 350°F, add a few pieces of skin to the hot oil, carefully prick
   a few times with a cooking fork until skins puff up. Set aside in a bowl and season again.