Do you eat cracklins? How do YOU cook them?!
Pork Cracklin’s ( southern homemade Pork Rinds)
Put these in cornbread for a soulful treat.
1 pound pork fat
Slice pork into small pieces about 1/4" thick and 1/2" wide. Fry over medium heat in a cast iron skillet until golden brown. Drain on paper towels and serve.
nfd?
from Louisiana
Answers: I sure do! It's a southern tradition.
Pork Cracklin’s ( southern homemade Pork Rinds)
Put these in cornbread for a soulful treat.
1 pound pork fat
Slice pork into small pieces about 1/4" thick and 1/2" wide. Fry over medium heat in a cast iron skillet until golden brown. Drain on paper towels and serve.
nfd?
from Louisiana
I eat them, and I make them in the pan with the leftover fat. I make duck or goose cracklings though, not pork. I don't care for the pork ones.
I'm almost ashamed to admit it, but yes, I've eaten cracklins. But I've never cooked them! I buy a little bag at Cajun quick marts and convenience stores all over South Louisiana. I can never finish the hearty handful in the bag b/c they are just too rich. And I dont' eat the ones w/ hair on them! yuk!
i make gribenes - basically the kosher version of cracklins =)
you just put chicken skin in a pan and let it cook over medium heat til it's golden and crispy...and you can pour off the excess fat and save it! yum
cracklins are fried pork rinds....I have had them in corn bread...chiccarones are the same thing..I think...there was a tex mex place that made chiccarones in hot sauce and served it on a flour tort.....I loved it.....but Im thinking they used the larger pieces of pork rind.....
Yes, I used to. I still love them, but I have cut out all pork from my diet.
To make them, you boil pork skin until tender, then cut into strips. Dry in the oven or under the sun. Deep fry.
Yes, I like them too.
Years ago, I had an aunt and uncle who managed a cattle ranch. They raised a hog each year for pork and of course they had beef too. They put a BIG black pot on an outdoor open fire and would cut up the fat of the hog and put it into the pot. They cooked it until all the oil came out of the fat and then skimmed the cracklings for eating.
they are deep fried.