To most of us, the back of the package looks nothing like the end product. Think of those high-quality, glossy ads that show a perfectly cripsy pork rind, to the point that they’re still a little crunchy. Here at LostMeals, we have a similar experience with the pork rinds that are typically used as a topping in our Mexican-inspired recipes. But, despite their look and smell, these rinds are surprisingly delicious and nutritious.
I love these crispy pork rinds, you know, the little crunchy things full of salty-sweet-spicy flavor. And despite the fact that they’re a form of deep fried pork skins, they’re so much better for you than the deep fried stuff that they’re meant to replace. That said, they’re not exactly a health food, are they? So, I thought I’d share a recipe so that you can enjoy them too. I’m also going to try faking out the health food crowd a little bit, and add in some real pork rinds in the recipe so that you can compare.
They are not for everyone, but my childhood memories of them will forever be associated with the good times when I was growing up in Los Angeles. Now the idea of eating a plate of them has sent me into a tizzy. I am not talking about the occasional bag of them that my other half keeps in the pantry for those days when he’s in a hurry, or when he has had a few too many margaritas. No.. I’m talking about the real thing, the kind that you can have as a snack or a meal.
Pork rinds that have been crisped (Chicharrones)
The crispy skin of the pig is the most prized component. The crunchy, fat-attached pieces of skin, the chicharron, bliss! Did you know that your butcher may sell you pig skin for a few dollars? Also, get some lard and go home to create your own cracklings; it’s simple!
15 + 30 m Medium
Pork skin should be cut into 1-inch (2.5 cm) pieces. Sprinkle with salt and place them flat on a sheet pan. Allow for 30 minutes of this before patting them dry.
Heat the fat in a big, heavy-bottomed pot with a diameter of approximately 9 inches (23 cm) over medium heat. When the fat sizzles when the end of a wooden spoon is put into it, it is ready.
Half of the pork skin strips should be added now. Fry for 6 minutes, stirring regularly, or until golden brown. Using tongs, remove the chicken and place it in a colander.
Toss in the rest of the pork skins with the grease. Fry for approximately 6 minutes, or until golden brown. Place the strainer over the bowl.
Gently toss, then return everything to the fat for a second fry. Remove all of the cracklings from the saucepan after 3 minutes of frying.
To dry, gently toss in a colander. Season with salt and serve immediately.
For this dish, I prefer to use my cast iron dutch oven.
Chicharrones from the store aren’t up to par, and they’re typically cooked with inflammatory seed-based oils. Instead, try making your own!
Chicharrones, or crispy pork rinds, are a popular snack in Mexico. They are thin, crispy strips of pork skin, and are often deep-fried. They are delicious when dipped in salsa, and they are also delicious when dipped in a delicious drink called horchata. These pork rinds are the key ingredient in the horchata recipe featured here.. Read more about where to buy pork skin and let us know what you think.
Frequently Asked Questions
What is the difference between pork rinds and chicharrones?
Pork rinds are made from pork skin and fat, while chicharrones are made from deep-fried pork meat.
How do you crisp up pork rinds?
To crisp up pork rinds, you need to heat them in a pan with oil or butter and then fry them on both sides until they are golden brown.
How do they make fried pork skins?
They make them by frying pork skins in a pan.
This article broadly covered the following related topics:
- mexican chicharrones recipe
- pork rinds recipe
- where to buy pork skin
- chicharrones pork rinds
- side effects of eating pork rinds