1 tablespoon of bacon drippings
2 kg of yams (not sweet potatoes)
250 g of pork rinds
to taste
1 tablespoon of bacon drippings
2 kg of yams (not sweet potatoes)
250 g of pork rinds
to taste
Boil the yams with their skins
Cut the pork rinds into small pieces and add them to a large skillet or Dutch oven with the bacon drippings
Simmer over low heat, stirring occasionally, until the pork rinds are well reduced and toasted, just like they're bathing in grease
At this point, peel the yams, mash them with your hands, and add them to the pan with the fritters
The yams should not be mashed nor whole
Stir constantly with a fork until they're coated with grease, then let them dry and caramelize
Serve with pork chops or sausages.
