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Fried pork skin??

AZRP
AZRP Posts: 10,116
edited November -0001 in EggHead Forum
I'm making some more bacon and I removed the skin from the bellies. Can anyone tell me how to make fried pork rinds? Last time I boiled it for about 20 minutes then dried it and deep fried it in 350 degree oil. They didn't puff up and were almost too hard to be edible. Any advice would be appreciated. -RP
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Comments

  • Hoss
    Hoss Posts: 14,600
    The skin is cracklins.They will be hard and crunchy.Pork rinds,the puffy ones, are not skin but fat.
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  • FlaPoolman
    FlaPoolman Posts: 11,677
    Randy I haven't tried it yet but this is one I've been looking at.
    http://www.inuyaki.com/archives/2535
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  • cookn biker
    cookn biker Posts: 13,407
    Chicharron, made from pork skin that has been deep-fried twice, once in 325 degree oil, then again in 375 degree oil.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Morro Bay Rich
    Morro Bay Rich Posts: 2,227
    7-11 Baby, 7-11!! :woohoo: (or Circle K in AZ, Or as we called it while living in Tempe, The Poorman's Bank as it was always being robbed).
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  • Hoss
    Hoss Posts: 14,600
    My bad. :blush: When we used to kill our own hogs we would render the lard and the skin pieces would fry up into cracklins.The fat on em would be puffy like pork rinds.The ckacklins(skin) would be hard and crunchy.I thought the puffy ones were fat and the hard ones were skin.Learn sumthin new every day. :)
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  • NoVA Bill
    NoVA Bill Posts: 3,005
    Randy, I've mentioned it a couple of times that my in-laws make "Fry-down" bacon from fresh pork belly bacon. I believe it includes the rind though. We just deep fried small cut up pieces of fresh bacon in lard. IMHO it's better than pork rinds.

    Good luck!
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  • NoVA Bill
    NoVA Bill Posts: 3,005
    I guess they call it cracklins because they would crack your teeth when you tried to bite thru the tasty kritters. ;)
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  • Hoss
    Hoss Posts: 14,600
    I think you're right.They are hard on the teeth but super tastee!
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  • Fidel
    Fidel Posts: 10,172
    You made cracklins Randy. They are skin and fat. Pork Rinds like you are trying to make are the fat only.

    When we make rinds we cut the fat to size, season it, put it in the fridge overnight, then deep fry in lard or peanut oil. You want to fry them hot and fast - that way the water in the fat boils and creates the fluffy air pockets and the texture you are after. I've never boiled them. I think boiling is a step most people use when making cracklins.
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  • thirdeye
    thirdeye Posts: 7,428
    Definately cook them outside. A heavy cast iron dutch oven works good. I have cut them into strips and then into squares. Don't start with too much oil maybe an inch deep, as the skin kind of makes it's own.

    Keep the oil around 350* and depending how thick your skin is they should take about 20 to 25 minutes to get golden brown. These fried ears will give you a target color to shoot for.

    DSC08276b.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Hoss
    Hoss Posts: 14,600
    That's what we call cracklins. ;)
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