Home Made Pork Rinds

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used the skin I removed from pork belly which cooked in about 3 hours -- then chopped it up and used it with the fried pork belly meat in a sandwich with lemon relish! Delish! Will definitely make these again as they are like the "burnt ends" on really good BBQ.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

For those of yall who cant find the ham with th eskin on, i would suggest using pig ears, you would want to lower the heat and cook for longer

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

RE: Gail's comment. It is irresponsible to eat meat not responsibly raised...humanely, not factory-farmed. I used to eat the ones you buy at 7-11 then I could not in good conscience.I got my pork skin from a local farmer who pastures all of his animals. He sells his meat to five star restaurants in Manhatttan. If you like this recipe, try to contact a local farmer at your famer's market, they will often have pig skins that they will give you because by law, they cannot sell them.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We had a 10 pound shank ham for Easter and I trimmed the skin off the ends.... I realized that they looked like the fried pork rinds that we used to get at a Colombian restaurant with a traditional dish. So, I found Paula's recipe and we tried it. We only had a small amount, but they were a delicious, smoky treat! I had left most of the actual fat on the ham to brown; if I was making these intentionally, I would cut more fat along with the skin for added flavor! Thanks, Paula!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

When I buy a pork picnic (89 cents a pound last week, I trim all the skin off of it. I put the skin (in my toaster oven at 325 degrees for 3 hours, as Paula recommended. Crunchy, porky goodness came out. I did turn it over half way through, but I don't know if it was necessary.Be aware that the pork skin REALLY shrinks up in the cooking process and lots of fat cooks out of it. If you love chicharonnes, then you'll love these. It's worth making these for the aroma alone.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These are great, thanks Paula.

Gail from MN, go away, we don't need food police!!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm from Tampa and can't find any where to buy the skins. Any suggestions?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

How much pig skin & how much salt?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great way to make pork rinds without having to go kill the hog!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These are Great, you can also add other seasonings to them before you bake or deep fry, try some with a little cheyanne pepper on them for a little kick.