Derek picked up Chicharrones de Harina at the store this morning. They are made with rendered pork fat and flour. The first picture is the chicharrones in their dried form, very much like dried pasta.
These are the chicharrones after 20-30 seconds in the fryer. Light and airy with the flavor reminiscent of pork rinds. Imagine the possibilities if we can make the same dried dough formula with duck fat or shortrib fat.....Duck chicharrones with hoisin BBQ sauce and toasted coriander.