Highlight 48:05 - 53:05 from MAKING SOME DOMINICAN CHICHARON

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Use pork skin with fat for crispy chicharrones.
• Adjust marinade time for more flavor.
• For extra crunch, fry chicharrones twice: once at 325°F, then again at 375°F.
• Experiment with additional seasonings like ají amarillo pepper or cilantro.