Reviewed: Oct. 22, 2009

I tried this last week but made a few changes. I used 1 tablespoon of low-salt butter instead of the lard and I used canola oil in lieu of vegetable oil. I added chopped onion, scallions and a bit of fresh garlic as well. They come out pretty greasy, so pat them between layers of paper towels when removing them from the frying pan and voila!

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Reviewer:

Jenn

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: New Braunfels, Texas, USA

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Reviewed: Apr. 4, 2009

We tried this in my commercial kitchen exactly as written. The four kitchen staff tasted it and rated it a 3 - too bland. We decided to add more pork rind, chunky rather than crushed and some scallion. Everyone rated the new version as a 4.

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