Chicharrón En Salsa (Cooked Pork Rinds)

Yield: 4 Servings The meat that is left over after rendering the fat to make pork lard is usually pressed to get the last of the lard out. This meat is usually fried and sold as “chicharrón” in Mexican carnicerías. Alternately you can use the fatty leftover pork “carnitas” pieces for a meatier dish. INGREDIENTS:…