Okay but seriously, I was watching one of those cooking shows with a chef from Puerto Rico who deep-fried a pork chop with the skin still on making it a chicharron/pork chop and you guys are wrong for keeping that to yourself all this time.
PR Pede here to spoil some of the magic. It's Adobo. Sometimes Sazón. Get it from Goya. Sofrito if you can make it home made or get it from a Puerto Rican pede. Add those things to your cooking and you've got some of the magic
Okay but seriously, I was watching one of those cooking shows with a chef from Puerto Rico who deep-fried a pork chop with the skin still on making it a chicharron/pork chop and you guys are wrong for keeping that to yourself all this time.
PR Pede here to spoil some of the magic. It's Adobo. Sometimes Sazón. Get it from Goya. Sofrito if you can make it home made or get it from a Puerto Rican pede. Add those things to your cooking and you've got some of the magic
it is our dirty little secret, hush! don't steal.