So over the big labor day weekend here in Chicago we decided to stay local and just chill out, a big part of that "chilling out" for me was, of course, including doing some sort of home brewing and random culinary endeavour...this time we're looking at Pork Cracklings...by the way-this pig off to the left was from a petting farm we hit up in Wisconsin a few years back..as far as I know he's still in good shape :)
This snack is one of those guilty pleasures (for the health conscious folks out there...by the way I need to again join you
r ranks ;)...but I digress) that I rediscovered a month or so back after a trip to World Market which I snagged a few bags of pig snacks that were heavily spiced with some sort of spicy Mexican concoction..which were delicious.
r ranks ;)...but I digress) that I rediscovered a month or so back after a trip to World Market which I snagged a few bags of pig snacks that were heavily spiced with some sort of spicy Mexican concoction..which were delicious. Its funny how these sort of adventures in cooking start...
Weeks later I noticed on Stonch's blog (UK) that he had a pole up measuring his readers love of Pork Cracklings..then weeks later another on having his cook create their own Cracklings...now thats all the inspiration I needed! So after picking up a few 2lb pork bellys at my local butchers I quickly skinned and saved the rind for some Monday Night Football goodness (my Broncos did not come on until 9:30pm...yeah..thats F'ing late for a damn Monday night game but I'm no fair weather fan!). 
The pork bellys, by the way, are busy curing in the fridge as we speak and will be hung and turned into a fine salt cured, air dried, appetizer ready to be enjoyed in about 3 weeks..which of course I'll post on.
After seasoning the rinds with small amounts of salt, pepper, and some cayenne pepper I baked them at 300F for 3 hours, after which I tossed into a small cast iron pan of mine and fried in some veggie oil to finish...this is where I kinda f'd up....I got caught up in the 1st quarter where the Bronco's first started to dismantle the Raiders and when returning found that..well..I burned some of the rinds...shit.
Whats the end result you ask?
Well let me say that I enjoyed approx 30% of the rinds and that the game was fantastic! I'll be trying my hand at pork rinds again..sometime in the near future...I mean shit-there are only 16 weeks in the regular season :)
Cheers,
Brian
Posts
5 comments:
You had a question about Summer Lighting regarding "what kind of hops are used to give it that level of hoppines?" The Englanders use Styrian Goldings and First Gold hops to achieve citrus flavors in their ales. I would imagine Summer Lightning uses copious amounts of Styrians during the last 15 minutes of the boil to achieve this.
Take care, Wurst aka Whorst
Your pork rinds sound superb - even burnt! But then I always loved the really crispy crackling from mum's Sunday roast.
thanks! I'm fairly certain that due to your "cracklin experience" that you are our local expert on the topic! I plan on making another go of it when I return to Chicago this week:.more to come!
How can anyone in their right mind say no to deep fried pork?
Did you know that a half-ounce serving (about a handful) of rinds has 80 calories, 9 grams of protein and 5 grams of fat? That is more protein and less fat than in a half-ounce of shelled peanuts. Rinds are not loaded with cholesterol, coming in at less than 20 milligrams a half-ounce, as against 200 milligrams in an egg. The best part is that they are delicious with a good beer! Health be damned!:)
Henry, you may have just posted the most important comment the Daily Ikura has ever graced on her pork and beer soaked interweb pages.
Next time your in town we're going to have an entire batch of beer and huge order of pork cracklings brewed/cooked and dedicated to you!
Cheers!
Brian
Post a Comment