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Little Chef

Desert Oasis Woman
Desert Oasis Woman Posts: 5,604
edited November -0001 in EggHead Forum
:blink: can I Egg the pork rind for chicaronnes (sp) or does it need to be deep fried?? B) thanks
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Comments

  • Little Chef
    Little Chef Posts: 4,725
    DOW..You can do them on a cookie sheet in a high temp egg (400*)....just make sure they are sitting in some fat already...kind of like a pan frying. This method can be a bit less consistent than the deep fry method, but still pretty darn yummy, and lots less mess.....
    If you have a few that need extra crisping, a minute or two guarded under the broiler will finish em off.... :)
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  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
    Cool! thanks, will throw them on the LBGE after cook the chops!!
    Pics later, of course B)
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  • Susan Egglaine
    Susan Egglaine Posts: 2,437
    This came off a fresh pork picnic (on the egg now) is this what you have? do you slice, add seasonings? Big ole hunk of fat! :)

    DSCN4501.jpg
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  • Little Chef
    Little Chef Posts: 4,725
    Susan...Believe it or not...that is some of the tastiest part of a pig!!! Toss that whole piece on a cookie sheet and onto the egg....let some of the fat render off, and it softens up a bit....then slice into appox half inch by 2 inch pieces, put them into the rendered fat on the cookie sheet, and back onto the egg until they darken and get good and crisp!! A quick sprinkle of salt...and watch out!! YUMM!! :laugh: It's a pork fat thing!!! B)
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  • Susan Egglaine
    Susan Egglaine Posts: 2,437
    Thanks! I will have sweet dreams :) pork fat :laugh: More details on your trip when you feel like sharing , please
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