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deleted
i tried this one but just wondered if there are any tricks tips on getting them cripsy
http://www.seriouseats.com/recipes/2010/06/the-nasty-bits-how-to-make-chicharrones-recipe.html
and this one also
http://www.cookingchanneltv.com/recipes/pork-rinds-chicharron-2268911
2 different methods but i just couldnt get them to be very nice, esp where the fat was quite thick just soggy mess