CHICHARRONES 1 kg of Pork rinds. 1 tbsp Kosher Salt 2 tsp Black pepper 2 tsp Cumin seeds 1 clove Garlic smashed 1 tsp Cayenne pepper 2 cups of oil You have several ways of getting pork rinds, the easiest and certainly the cheapest way is to ask your butcher to sell some to you. The other way is to take it off cuts of pork that you would have bought for other reasons. Anyway, when you have it, just cut it into pieces of 5 or 6 cm (2 inches) of length and 2 or 3 (1 inch) of side. At the end of the day you can make them the size you want, but know that they puff up to 3 or 4 times their original size. Fill an appropriate sized saucepan with water, add the salt, pepper, garlic (you can use garlic powder), the cumin seeds and the cayenne pepper. Now add the pieces of rind into the water and bring to the boil. have a tablespoon or a ladle at the ready, as soon as it start boiling you’re going to have scum rising at the surface of the water, remove it carefully and reduce the heat to a simmer and let it cook for a couple of hours or until the rind is tender. Once it is cooked using a slotted spoon or a spider remove the pork skin from the water and cool it under cold water . Pat it dry and spread the pieces on a rack and place into the oven. You need to set your oven to the lowest temperature possible. I set mine to 50/60°C, you can also use a dehydrator if you have one,You need to let the pork dry in the oven for around 7 to 8 hours, or overnight. I was drying mine during the day, so after four or five hours I took the skin out of the oven and scrapped the residual fat still attached to it. I do that because it slows down the drying process. After I scrapped it I put back the now skin only pieces back into the oven and let it dry for 4 more hours. You can now heat up your oil to 180°C. I would recommend an oil with high smoking point, like Rapeseed oil (Canola oil), corn oil or plain vegetable oil. Please do not use olive oil, it would burst into flame. Once your oil is at temperature, throw (Gently) one of the piece of dried out rind. For a couple of seconds nothing happens, but then the piece starts to bubble and puffs up into a shapeless blob of goodness. Toss the fried pieces in salt and pepper or any other flavouring you’d like and place them to drain on kitchen paper.