Marks Daily Apple

1. 

   DiabetesCanKissMyButt
   Member

   Do you make your own pork rinds or do you buy them? If you buy them, what brand do you use? I have never had pork rinds and am just curious.

   Posted 2 months ago #
2. 

   frogfarm
   Member

   I've tried making them with no luck yet -- maybe I'm just impatient. I buy whatever brand I can find that doesn't have anything more than pork and salt, preferably no salt. And my favorite use for them is meat loaf filler!

   Posted 2 months ago #
3. 

   DiabetesCanKissMyButt
   Member

   meat loaf filler- that's genius!

   Posted 2 months ago #
4. 

   OnTheBayou
   Member

   Get the giant chichirrones from any Mexican market or grocery that caters to them. Slather with Topa Tio or Valentina hot sauces. Yum.

   Posted 2 months ago #
5. 

   Diana Renata
   Member

   I've tried making my own, but it never comes out right. Sometimes I get lucky and find them at Kmart or the dollar store. My only requirement is that the ingredients must not include anything other than pork skin and salt.

   Posted 2 months ago #
6. 

   Acmebike
   Member

   I suspect that they may be fried in veggie/seed oils, anyone confirm or deny? But I just don't trust that they don't get trans fats, soy bean oil, cotton seed oil, SOME sorta inflammatory oil in the frying...... am I off base here?

   Posted 2 months ago #
7. 

   OnTheBayou
   Member

   You probably are, acmebike. We discussed this one in the last month and the consensus is that unless so stated on the label, they are mostly likely made as they always have been.....skin fried in the pig fat.

   Posted 2 months ago #
8. 

   PMAC
   Member

   Buy them from a mexican or hispanic market. They are cooked in lard. The smaller ones are the best, more dense than the giant ones. Also there are Columbian style that have meat in them sort of like large pieces of deep fried bacon. My local Mexican market love to see one of their few Caucasian shoppers once a week.

   Posted 2 months ago #
9. 

   Sir Grandma
   Member

   I have make cracklings before -- a by product of lard production. So tasty, I have never tried to make pork rinds though.

   Posted 2 months ago #
10. 

    Sir Grandma
    Member

    http://www.youtube.com/watch?v=ERTmzdWr3yo&feature=related

    Posted 2 months ago #
11. 

    maurile
    Member

    Cool. I always assumed they were fried in soybean oil or canola oil. If they're fried in lard, I will start eating them.

    Posted 2 months ago #
12. 

    Acmebike
    Member

    Still paranoid on this end. "Lard" as defined by industry certainly has been hydrogenated, stabilized with solvents, etc. Dunno, how high a standard do you suppose a cheap product like Pork Rinds are held to? I hate to be so negative, but certainly would imagine there to be inflammatory oils (even if just pig fat, but HIGH temps) in that innocent bag of rinds.....

    I suppose I should make my own, I can get pork local that is raised grain-free, and hormone/antibiotic free. Hmmmm.

    Posted 2 months ago #
13. 

    OnTheBayou
    Member

    Acme, think old time farm rendering. They don't use "lard", they use the fat that was hanging on the piggy's insides an hour before. Same way they make carnitas.

    It's not that there's a standard held to or not, it's why would they do it any differently? It's there, it's cheap (the fat), why do vegetable oil?

    Posted 2 months ago #
14. 

    umuhk
    Member

    Reposting from another thread:

    I found a web supplier of microwave pork rinds, which are simply small squares of salted pig skin with no oils added. When microwaved, the fat in the skin heats up and they "fry from within", puffing up and crisping just like the deep-fried version.

    Fresh(ish) pork rinds are very tasty.

    http://www.microwaveporkrindsonline.com/

    Posted 2 months ago #

RSS feed for this topic

Reply

You must log in to post.