On Sun, 18 Jul 2010 17:25:46 -0600, Trish Leon <[log in to unmask]>  
wrote:

> Hi;
>
> I have a serious craving for fat - pork fat specifically. Fried pork  
> skins. However, I don't know how to make them. I have several packages  
> of pork fat with some meat on it. My question:  if I cook it, won't the  
> fat melt away?  How can I cook it so the fat crisps up without melting  
> all away?

Yes, what you will be doing is rendering lard. The crispy parts are the  
meat and connective tissue, not the fat.  Cook slowly at a low  
temperature, and you will get nicely-rendered lard, plus cracklings.  It  
won't be like the chicharrones that you can buy, which is pig skin.  Good  
ones are cooked in their own fat; bad ones in cheap veg oil and dosed with  
preservatives.

	Lynnet