These were more tasty than any other chicharron that I have had before due to the cooking in oregano and lime. While I believe this is the correct way to cook them, I find the oil splattering unpleasant. I use one of those splatter guards, but they still get me. One of these days I will remember to try more of a deep frying method to see if that works as well. A keeper for sure.
This makes a really good Chicharron. Keeps well. Add a few to a pan to heat up then scramble with eggs. Serve in a warm flour tortilla.
Myself Being a Resident in the Dominican Republic, must say it is not chicharron, it is still a very good dish but chicharron is deep fryed and burnt to a crisp, it should crunch when you bite into it.