WE LOVE FRIED PORK RINDS for their crunch, but it’s worth getting to know their softer side, too. In his second Slow Food Fast recipe, Houston chef Hugo Ortega calls for simmering the savory snack, ...

turning color and blistering. Then remove from heat and place them in a blender. blend to a chunky consistency, add salt to taste. Place oil and sliced onions in a sauce pan at medium heat until the ...

Many people might know chicharrónes as a dried snack food — pork rinds. But in Latin cuisine, they also are fried chunks of pork that, in this dish, add a touch of decadence and crispy texture to ...

This video explores traditional chicharon kalabasa made from squash, showcasing how this crunchy Filipino snack is prepared, its texture and flavor, and why it remains a favorite in home cooking.

The recipe of the day. Simple steps to prepare a pork rinds, but this time with chicken with a chifero style. Let's remember that in the chifas the chicken next to the chair or for rice or other foods ...

Make delicious chicharron tacos with guacamole! This recipe shows how to boil pork belly, then fry it until crispy. Served in ...

"Unang Hirit" on Friday walked its viewers through the entire process of making the super popular giant chicharon of R.L. Foods. Apparently, one piece of the life-sized pork treat takes no less than 4 ...

Instructions: Heat oil to 355 degrees in a pan over medium heat. Fry the kale leaves until crisp and place them on a parchment-lined baking sheet. Bake in the oven at 240 degrees for 10 minutes.