Hand-Pressed Pork Cracklings with Chili-Lime Dust

Ingredients

• 1 lb Pork Skin
• 2 cups Lard
• 1 tsp Ancho Chili Powder
• 1 tsp Dehydrated Lime Zest
• 0.5 tsp Cumin
• 1 tsp Sea Salt

Instructions

1. 1

   Boil pork skin in salted water for 90 minutes until tender.

2. 2

   Scrape all fat from the skin using a spoon until it is translucent.

3. 3

   Dehydrate the skin in a low oven (170F) for 8 hours until brittle.

4. 4

   Heat lard to 375F and flash-fry the dried skins until they puff significantly.

5. 5

   Immediately toss with the chili, lime, and cumin spice blend.