Or you can cut it off, though there may be some fat left on it. Dehydrating it before frying it can help it puff up into that ...

the excess fat is removed and the pieces are placed in an oven for eight to 10 hours to partially dehydrate. The final step is deep frying around 400 degrees Fahrenheit. The pork rinds can be ...

Dehydrating it before frying it can help it puff up into that classic bagged pork rind, though that's optional. The ideal pork rind is crunchier than a chicharrón, but they are different in the ...