SITCHARON

          1/2 kilogram pork skin

          1 quart cooking oil

              PROCEDURE --------1

      Wash pork skin

      Cut into 1-inch squares.

      Fry in deep fat 140 C. until skin can be

              easily pricked with a fork.

      Soak thoroughly in the same oil and set 

             aside or at least 12 hours or overnight.

      Fry a third time at 180 C. until the skins puff 

             double in a size.

            PROCEDURE --------2

      Wash and cut pork skin into 1-inch squares.

      Boil skins with 1 teaspoon of salt for 10 minutes

             or until pieces are very tender and can be

             pricked easily.

      Drain water thoroughly.

      Cool skins.

             PRECAUTION:

      For any size of saucepan, fry enough skins in fat so

            that the quantity is not over deep in the pan.

      This avoids boiling over.

      Fry in deep hot fat at 180 C.

      Keep pan covered to prevent oil from spattering.

      The skin pieces will stick to each other.

      Cool  skins in this fat.

      Soak for at least 12 hours or overnight.

      Drain skins from cooking oil.

      Separate the skins pieces, and fry in hot fat, putting

            in a few skin pieces at a time.

      Skin will form small blisters around the edges.

      Cool fat and soak skin again.

      Repeat the frying until skins puff up to a soft brittle sitcharon.

      Full-pack polyethylene bags with sitcharon and seal.

      Store in a jar with cover.

              NOTE:

      Frying is a method of cooking which dries up the skin.

      If to much water is lost before the skin puffs the product is.

      Hard instead of a soft brittle crackling.

      Skin contain enough water and will soften if initially at a law

              temperature of 14 C.