Chicharrones (kimchi) 5

Prep
The pig’s skin is thoroughly cleaned, and then boiled and dried overnight.

Our kimchi is napa cabbage (usually) that's salted overnight, rinsed, rubbed with kimchi paste (korean chili, shrimp paste, fish sauce, garlic, salt, sugar, and a flour-water slurry to pastify it) and fermented. 

Pickup

The skin is deep-fried until it puffs up. It's served on a lined big board with a tall bullet of kimchi.

*Anything from the deep-fryer could have traces of gluten.