Pork rind is the outer layer of a pig’s skin, often with a thin layer of fat still attached.
It has been used in cooking for centuries because of its firm texture and rich flavour.
Pork rind can be prepared in various ways: it is often deep-fried until crispy, as in chicharrón, or used to add extra flavour and juiciness to stews, broths and roulades.
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