Pork Scrachings

[burnt bager]

Seams to be a complete rip off in UK supermarkets, pubs and cash and carries nowerdays; considering pork rind is so cheap

I have tried to make them myself in the past by cutting the rind into slips and oven baking them. But it is just not the same as a bag of pork scratching which have so much more softer fat on them then what I have cooked off

Am I cooking wrong or am I buying the wrong ingredents?

 

[Seoul Food]

Seams to be a complete rip off in UK supermarkets, pubs and cash and carries nowerdays; considering pork rind is so cheap

I have tried to make them myself in the past by cutting the rind into slips and oven baking them. But it is just not the same as a bag of pork scratching which have so much more softer fat on them then what I have cooked off

Am I cooking wrong or am I buying the wrong ingredents?

It may have to do with the cooking method. If you look up how pork rinds are cooked it is much different than just baking them. The increase in pricing probably has to do with the fact that they are considered Keto friendly snacks and have replaced potato chips or bread crumbs for coating foods for those types of diets. Also pork rinds used to have a little negative stereotype associated with them around here at least.

 

[burnt bager]

If you look up how pork rinds are cooked it is much different than just baking them.

That is what I did do and they all say bake in the oven

How to Make Pork Rinds

Many cooks and butchers discard pork skin as a waste product. However, this overlooked cut of meat is delicious when prepared properly. First, trim any fat away from the pork skin and cut it into small pieces. Next, dehydrate the skins in...

www.wikihow.com

 

[Seoul Food]

Sorry I meant commercially since you were referring to the stores and such.

"Pork rinds normally refers to a snack food commercially sold in plastic bags. They are made in a two-step process: pork skin is first rendered and dried, and then fried and puffed.[12] These are also called by the Spanish name, chicharrón, a term from Latin America. "

https://en.wikipedia.org/wiki/Pork_... normally refers to,a term from Latin America.

 

[burnt bager]

They are made in a two-step process: pork skin is first rendered and dried, and then fried and puffed.

Do you know what it is puffed with. And do you have any recipies or youtube videos to show how it is done please?

 

[Seoul Food]

Do you know what it is puffed with. And do you have any recipies or youtube videos to show how it is done please?

I would imagine the frying would be responsible for the puffing up. Sorry I don't have a recipe I was just reposting information on the cooking process.

 

[burnt bager]

But I think too that they are filled with something

Home made and eveything seams to be the modern theam. I do not know why pubs and bars are not doing there own prepaired bar snacks specilly when you look at the cost of a bag of crisps and its content of about one potato

 

[Seoul Food]

But I think too that they are filled with something

Home made and eveything seams to be the modern theam. I do not know why pubs and bars are not doing there own prepaired bar snacks specilly when you look at the cost of a bag of crisps and its content of about one potato

Food cost of the product my be higher but if you have to also include the extra labor and any storage issues.

 

[burnt bager]

I am getting the impresion that making pork scratching is a secret recipe

 

[burnt bager]

I just got some more pork rind. and oven baked some and deep fried some to.

If you look at the photos then it looks like the top half is skin and the bottom half is fat being a 50/50 mix

The pork scratching I have seen in the supermarket seam to have about 10 times as much fat on as what I have. Do you know if I can get a cut of pig skin where I will get much much more fat to skin ratio?

 

[someday]

Take the skin and simmer it in water until the fat is rendered off.
While warm (but not hot), take a knife and gently scrape the remaining fat from the skin. You can let the skin cool before you do this as well, YMMV.
Cut into desired shapes
Dehydrate in a food dehydrator or a low oven until dry (I would say 8-12 hours)
Fry in hot oil until skin puffs and gets airy--you want hot oil, probably like 375f, maybe even 400f.
Season while still hot with whatever seasoning mix you want.

 

[burnt bager]

Take the skin and simmer it in water until the fat is rendered off.
While warm (but not hot), take a knife and gently scrape the remaining fat from the skin. You can let the skin cool before you do this as well, YMMV.
Cut into desired shapes
Dehydrate in a food dehydrator or a low oven until dry (I would say 8-12 hours)
Fry in hot oil until skin puffs and gets airy--you want hot oil, probably like 375f, maybe even 400f.
Season while still hot with whatever seasoning mix you want.

Surly removing the fat would be defeting the object

 

[brianshaw]

chicharrones - Google Search

 

[burnt bager]

chicharrones - Google Search

That defently a different cut of meat!

https://www.youtube.com/results?search_query=chicharrones

 

[someday]

You're trying to make deep fried, puffy pork skins, yes?

 

[burnt bager]

You're trying to make deep fried, puffy pork skins, yes?

The supermarket packets dont taste of meat just skin and rind, but those cuts of pork belly in the youtube videos I linked are full of lets say 1/3 meat

I have tried frying off some tripe (cows belly) before. And still just crispy skin; no soft rind!

 

[someday]

Tripe/cow "belly" is nowhere near the same thing as pork belly, I don't know why you brought that up. Tripe is the lining of the stomach. "Belly" in the case of a pork belly or beef "belly" means it comes from the belly area of the animal. Often called naval or plate when it is beef.

If you're talking about deep fried pork belly chunks that is different than a pork rind or puffed skin.

Maybe you could re-ask your question in a more clear manner, because honestly at this point I have no idea WTF you are asking.

To my knowledge that is no such thing as a puffed skin (aka pork rind) with soft creamy fat still attached to it. To get it to puff like that you need to remove the fat (or almost all of it at least)

Sometimes the skin on a seared or fried pork belly will puff slightly and turn into "crackling" but that isn't exactly the same thing...you seem to be asking how to make 2 different types of fried pork.

Maybe start with defining your terms (or at least what you think they are) and what final result you are looking for.

The youtube videos you linked are all over the place...some with chicharrones and some with puffed skin (also sometimes confusingly called chicharrones)

 

[someday]

And still just crispy skin; no soft rind!

Dude, skin=rind. Rind is not fat. You are being very confusing.

You don't want soft rind you want puffed crispy rind, right?

 

[brianshaw]

With Chicharron you need to pay careful attention to what country is using the word. Sometimes it’s puffed rind; other times it’s pork belly. I think this character is interested in Mexican Chicharron more than some of the others. But what’s clear is that this character isn’t really interested in doing the research needed to learn.

 

[butzy]

You can make pretty good pork scratchings in the microwave, if you don't mind the cleaning afterwards