"3 kg of pork rind (green skin removed)"
"6 common rapaduras (1.2 kg)"
"3 kg of pork rind (green skin removed)"
"6 common rapaduras (1.2 kg)"
"Pierce the rapadura"
"Place the pieces in a large pot and heat over low with 1/2 cup of water"
"Cook for 20 minutes at medium-low heat until the syrup thickens and reaches a soft thread consistency"
"Use a skimmer to remove the foam that forms"
"Cut the pork rind into squares of 5 cm, keeping the skin intact"
"Add the pieces to the pot with the syrup"
"Cook for 15 minutes over medium heat"
"Remove the pork rind carefully and let the glaze thicken for another 20 minutes"
"Add the pork rind back to the glaze, remove from heat, and serve"
