Pork Rinds
One cup of oil
Two cups of water
Two pounds of fresh pork rinds, cut into 4-inch pieces
Three cloves of garlic, minced
Cornmeal
Four cups of cornmeal
Half a cup of oil
Three-fourths cup of water
Three cloves of garlic, minced
Mining Greens
Half a cup of cornmeal
Half a cup of oil
Four cloves of garlic, minced
Two bunches of mining greens, cut into strips
Salt to taste
Pork Rinds
One cup of oil
Two cups of water
Two pounds of fresh pork rinds, cut into 4-inch pieces
Three cloves of garlic, minced
Cornmeal
Four cups of cornmeal
Half a cup of oil
Three-fourths cup of water
Three cloves of garlic, minced
Mining Greens
Half a cup of cornmeal
Half a cup of oil
Four cloves of garlic, minced
Two bunches of mining greens, cut into strips
Salt to taste
Pork Rinds
In a large skillet, combine all pork rind ingredients
Cook over high heat until the liquid evaporates
After that, fry in the fat that has formed, stirring occasionally until the pork is well browned
Remove with a slotted spoon and let it drain on paper towels
Cornmeal
Soak the cornmeal in tempered water with salt and place it in a cooking pot for steaming
Cook over high heat, covered, and after the liquid boils, cook for 40 minutes
Make sure the oil is hot and fry the garlic until golden brown
Add the cooked cornmeal and stir-fry for 2 minutes
Remove from heat and combine with pork rinds
Mining Greens
Heat the oil in a skillet over high heat
When it's very hot, add the garlic and fry until golden brown
Add the greens and stir-fry until wilted
Season with salt and serve hot with pork rinds and cornmeal.
