Pork Rinds?

Discussion in 'Professional Chefs' started by kweedon, Feb 21, 2014.

  1. kweedon

    kweedon

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    So my Exec Chef and I have decided to start curing and smoking our own BACON!!!! We are also making some PANCETTA!! But after we have the pork belly in the cure we are left over with quite a bit of pork skin. We have decided to try and make some pork rinds. but neither of us have made them before we have looked into some recipes and watched a few videos. But there are soooo many different ways people have made pork rinds. we cant really decide which way to do it.

    So, have any of you made them before? If so how? Your input would be greatly appreciated!!
     
  2. michaelga

    michaelga

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    This should be in food and cooking.  It'll get a lot more action there.
     
  3. kweedon

    kweedon

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    i dont know how to move the thread doesnt an admin have to do it?
     
  4. chefbuba

    chefbuba

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    Yep....
     
  5. eloki

    eloki

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    It's a time-consuming process I think.  Boil the skins until they're very soft, scrape ALL the fat off the skin, dehydrate (very low-temp oven / dehydrator). Then deep fry, just like a prawn cracker.  I believe the momofuku cookbook has a recipe for that.
     
  6. kweedon

    kweedon

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    Thanks!! I'll look into it!
     
  7. pirate-chef

    pirate-chef

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    Spot on with the chef above except i run them in the oven on full steam, scrape them slice julianne dehydrate and store in airtight boxes until i need them. fry them in something that you can push them fully submerged for the best result and salt after. 
     
  8. raibeaux

    raibeaux

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    Save them for yourself.  Season with Lawry's and bake 'til crisp.  Pretty tasty.  Not healthy. 

    Fun to eat while watching health-conscience people gag.

    Be kinda careful,  though, they can be tough on teeth.
     
    Last edited: Mar 7, 2014