Pork rinds are the tough skin layer of pigs that remains after the meat has been removed. Pork rinds are processed in a manner with the raw skins receiving a generous slathering of salt before being placed in a commercial dehydrator at low heat for several hours.
The dehydrated pork skins are then cut into small, hard pellets suitable for reconstitution later.
A large scale production of commercial pork rinds, frozen, dried pork skin pellets are used. They are first rehydrated in water with added flavouring, and then fried in pork fat at 200-210 degrees Celsius.
Cooking makes the pork rinds expand and float on the oil surface. Then the pork rinds are removed from the fat, flavoured and air dried.
Pork rind which is the skin (rind) of a pig is a common ingredient of sausages, which helps to improve their consistency. Fried or roasted pork rind and fat is also a snack. The frying renders much of the fat that is attached to the uncooked pork rind, causing the cooked product to reduce considerably in size. The pork ring product may be known by alternative names, such as pork scratchings or pork crackling in the UK, although the term crackling may also refer to the rind atop a roasted pork joint.
A large scale production of commercial pork rinds, frozen, dried pork skin pellets are used. They are first rehydrated in water with added flavouring, and then fried in pork fat at 200-210 degrees Celsius.
Cooking makes the pork rinds expand and float on the oil surface. Then the pork rinds are removed from the fat, flavoured and air dried.
Pork rind which is the skin (rind) of a pig is a common ingredient of sausages, which helps to improve their consistency. Fried or roasted pork rind and fat is also a snack. The frying renders much of the fat that is attached to the uncooked pork rind, causing the cooked product to reduce considerably in size. The pork ring product may be known by alternative names, such as pork scratchings or pork crackling in the UK, although the term crackling may also refer to the rind atop a roasted pork joint.
Pork Rinds Preperation
Pork Rind Oven cook method:
Cut the rinds into 4 by 4cm pieces
Place in a pan of boiling water for 10 minutes
Allow to cool, then place in the fridge until the skins feel dry approx 2 hours
Preheat the oven to 220c(425f) and place the pork rinds on a baking sheet. Season and place in the oven
Turn the oven down to 180c(350f) and cook for about an hour. You will need to drain the fat a couple of times.
Let them cool and add more seasoning, if needed.
Pork Rinds Oven or Fry Method
Cut the rinds into pieces that will fit on a rack over a baking tray (not small pieces)
Half fill a baking tray with water and place the seasoned rinds on a rack over they tray
Roast these in the oven at 220 to 230c(350 to 450f) for 10 to 15 minutes. When they've changed colour and start to bubble they're done.
Remove form the oven and cut into 4 by 4cm strips
In a pan half filled with very hot veggie oil or a deep fat fryer, cook in batches until they puff up around 2 to 3 minutes.
Remove the fried pork rinds and let the oil be taken-up by paper towel. Season and you're good to go
Cut the rinds into 4 by 4cm pieces
Place in a pan of boiling water for 10 minutes
Allow to cool, then place in the fridge until the skins feel dry approx 2 hours
Preheat the oven to 220c(425f) and place the pork rinds on a baking sheet. Season and place in the oven
Turn the oven down to 180c(350f) and cook for about an hour. You will need to drain the fat a couple of times.
Let them cool and add more seasoning, if needed.
Pork Rinds Oven or Fry Method
Cut the rinds into pieces that will fit on a rack over a baking tray (not small pieces)
Half fill a baking tray with water and place the seasoned rinds on a rack over they tray
Roast these in the oven at 220 to 230c(350 to 450f) for 10 to 15 minutes. When they've changed colour and start to bubble they're done.
Remove form the oven and cut into 4 by 4cm strips
In a pan half filled with very hot veggie oil or a deep fat fryer, cook in batches until they puff up around 2 to 3 minutes.
Remove the fried pork rinds and let the oil be taken-up by paper towel. Season and you're good to go
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| PORK RINDS |
