I love Chicharrón. I’ve always been a fat eater and pork may be one of the favorite meats. I fell even more in love with it in Mexico. Snacking on it while watching glass Tequila bottles blown was the icing on the cake.
Chicharrón en Naranja, from Tacámbaro. I headed over to Jons to get some freshly made chicharrón. I got the grueso style which isn’t the fluffy kind but the kind with the meat and skin on it. I covered it with some fresh orange juice and let it soak for 30 minutes.
I knew Andrew wasn’t going to eat this one, he has some sort of problem with fat. So I went to town. I was in love.