Chicharron (Fried Pork Skins)

DH loves hot fried chicharrones with hot sauce, salt and lime! I prefer the tacos de chicharron, but this way is good too. Found this recipe on emerils.com; posting so I'll remember to make it for my sweetie!

• Ready In: 1 hr 5 mins
• Yields: 2 lbs.

Ingredients

• 3  lbs  pork skins, partially frozen
•  salt

Directions

1. Cut pork skin into pieces 2 inches long and 1/2 an inch thick; season with salt. Cover and refrigerate 1 hour.
2. Preheat fryer to 375. Fry the pieces about 5 minutes, until golden and crispy. Remove and drain on paper towels. Season to taste with salt; serve warm.