I was on a mission. I needed to get a pig's ear,  jowls, and some pork butt for the sisig I wanted to make. (Post on that in a few days.) Off I went to Good: Street Food  and Design on Sunday because Danny Johnson, the butcher from Taylor's Market, was going to be butchering a hog and selling the pork. Unfortunately he did not bring the head (although he did have the jowls). Without an ear, I considered alternatives. When he got to skinning the carcass I called out my request, "Can I have the skin?" He was nice enough to give it to me for free.

At home I cut the skin into three so that I could use one section for the sisig. Then it occurred to me I could try my hand making deep fried pork rinds, or chicharron. With a search of various recipes online, I mostly followed the method used by Momofukufor2.com.