Discussion in 'The Bar' started by skp2978, Sep 13, 2015.
So bad for you, and if I eat more than a couple I get a stomach ache, but yum!
great with hot sauce, they're a staple in the south.
Sounds very urban
Pork rind is the skin (rind) of a pig. Pork rind is a common ingredient of sausages, which helps to improve their consistency. Fried or roasted pork rind and fat is also a snack. The frying renders much of the fat that is attached to the uncooked rind, causing the cooked product to reduce considerably in size. The product may be known by alternative names, such as pork scratchings or pork crackling in the UK, although the term crackling may also refer to the rind atop a roasted pork joint.
I first got them in Louisiana when I was driving through. You can't really find them here. I was 3 hours away and went to a Hungarian deli and found them. I about orgasmed right there.
There is a local restaurant that makes them. They are good if you eat them within 15 mins of them being made. (finally back posting after a sucky summer of ruined crops and general "into the poorhouseness")
How are they different from chicharones you can get at a good Mexican place?
@LonghornJ , moonboots and I got these right before we saw you.
skp, you can find them pretty much anywhere, just look for fried pork belly, it's very trendy these days
I know it's not quite the same Skip, but Frito Lay does make pork cracklings under the name Baken-ets. Also look in the Hispanic section of your market- they're big in the Latin community.
They are different from just pork belly. I order pork belly out too.
Sounds like that would be more like pork rinds.
Well you're right, but it seems to be as close as you can get on the west coast, everyone being health conscious and all.
Ok, that's settled.
Post some ass pics.
I got my bag of cracklins on the west coast... just north and inland. I'm not interested in close, I want the real thing.