- 2 1⁄2 lbs pork skins or 2 1⁄2 lbs pork, for chicharron
- 2 cups water
- 2 tablespoons oregano
- 2 tablespoons salt
- 1 lime
Directions See How It's Made
- Place pork, water salt and oregano in a large pan. squeeze the juice from the lime in with the rest of the ingredients. Place on high until it comes to a boil then turn to med.- high. Continue cooking uncovered until all the water is absored. The pork will then produce its own oil to fry. Continue cooking the meat until meat is crispy but not burned and brown in color.
- Remeove and drain on paper towels. Serve with lime and hot sauce. (optional).