Seems like just yesterday that it was Thursday.  TGI Fryday!  Today, I've got something I'm calling a Bacon Bypass, deep fried bite sized chicarrone (aka pork rinds) crusted Chinese bacon served with a Baconnaise dipping sauce.



Bacon Bypass
One package of Chinese bacon (a sweet cured bacon available at most Asian markets and online)
One package of ground chicharrones or freshly ground pork rinds
1/2 cup flour
2 eggs lightly beaten
Baconnaise



Remove Chinese bacon from packaging and soak in water for at least six hours.  Remove from water, pat dry and remove the hard rind.  Cut into 1 inch pieces.  Place flour, eggs and ground chicarrones in three separate bowls.  Toss bacon in flour, then in egg, then chicarrones.  Deep fry in batches for approximately 5-7 minutes at 375 degrees until they turn golden brown and float.  Note that the ground chicarrones will puff up a bit in spots, similar to the air pockets in a fried pork rind.  Remove from oil and dry on paper towels.  Serve with a side of chilled Baconnaise for dipping. 

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