Did You Know – Pork Rinds vs. Pork Cracklings
Pork Rinds
- Pork Rinds are made from pig skin.
- The pig skin comes from the middle section of the pig.
- The pork skin is simmered in boiling water.
- The skin is cut up into bite sized pieces called pellets.
- These pellets are chilled in the refrigerator for at least four hours. Once the fat is cold and solidified, it is removed and thrown away.
- The pellets are put into a low heat oven and baked for about eight hours, until as much of the moisture as possible is removed.
- The pellets are fried in either peanut oil, vegetable oil or lard.
- Frying them removes all remaining moisture in the skin.
- When the moisture that is left in the pellets hits the hot oil, it causes the skin to puff up as it fries.
- The puffed pork rinds are then removed and seasoned while still hot, cooled and ready to eat.
Source: http://www.AllRecipes.com
Pork Cracklings
- Pork Cracklings are made from pig skin too.
- The pig skin used for cracklings comes from the back end and the upper neck area of the pig.
- They are the same as pork rinds only with little bits of meat, extra fat and skin attached.
- The excess fat provides a meatier texture.
- The fat also provides a more intense and savory flavor.
- Cracklings don’t expand much, like pork rinds do, because of the fat.
- Cracklings are a high source of protein.
- Low to no carbohydrates.
- An excellent source of collagen protein.
- They are heated in their own lard in order to cook the skin and release any excess fat.
Image from Pixabay.com
Source: PorkRinds.com
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Categories: Did You Know, Pork/Ham
Nice post 🌹
Thank you!
English pork crackle is just skin no meat. On farm as child we had 200 sows and sold weaners at 5 weeks old to fattern farms via Trade firms . Old sows we baconed and had a party in late October scrapping hairs of flitches .Skin from central part of each flitch hanging was cut off in butchery . This became crackle deep fried in long threads as has been done since time began .Bacon piled in rock salt rubbed well in to each piece .Salt mixed with brown sugar 10 days later repeat .Set aside hams in deep salt mix for longer period . Take and hang to air dry rest of bacon .Then into the pantry .Bones from ribs baked in oven was a real love of mine.We had six cows for milk butter and cheese and farming was hard work but we lived as Kings .Yours Sir Kevin Parr Bt
How different and interesting Kevin! Anything that tastes like bacon is good in my eyes!
I didn’t know. The only form I eat is the rind from a roast – but it must be really crispy
The roast is definitely healthier than the skin! I honestly don’t like the rinds but I want to try the cracklings as long as I don’t have to fix them, I don’t like to deep fry it’s a waste of grease and messy.
Well, now I know! Thank you Diane
You’re welcome Sheree!
Not something to eat everyday but both of them are delicious 😋
Definitely better as a special treat instead of a common snack!
Oh, Diane, this is one of my biggest weaknesses. We call it Chicharon in the Philippines and I grew up loving this. One of my uncles owned a Chicharon business.
I had to cut this out of my diet last year when my family doctor said my cholesterol was too high. It might’ve been because I ate two bags in the week leading up to my blood test. 🤣😂
But these are definitely one of my weaknesses!
Lucky you growing up with these so easily available! Your next blood test stop eating them sooner! Lol
You are always teaching me something. Thank you. I thought pork rinds and cracklings were the same thing. Good to know
They are cousins! Lol You’re welcome Linda!
Like both
I read if crackling is cured first that it tastes like bacon. I tried rinds but I really want to try cracklings!
Did you know you can also do this with chicken skins.
Yes turkey too I read.
Oh Lord! I love these things!
What do you like better, rinds or crackling?
i think the rinds. But I can be flexible.
Fascinating, I always kind of thought of these as one and the same. Didn’t realise the difference. I do really ylike Pork Crackling tho!
I want to try crackling, I have never seen them on a menu in Ohio and I don’t like to deep fry. If we take a trip south I will be looking for them on a menu!!!
It’s really good. I don’t normally do deep fried stuff either, but it’s nice to have something like that occasionally. If you see it on the menu I’d highly recommend it.
Thank you Paul, I definitely will.
Pork Rinds (Chicharrones) are popular in Mexico where they are often served with guacamole. My Southern roots take me back to cracklings. I didn’t know the back story of either. Very interesting post, Diane.
My dad always loved pork rinds and I never have. I have never tasted cracklings but if I ever get a chance I definitely will. Thank you Linda!
Thanks I never knew the background on these!
You’re welcome! 🥰
I haven’t had pork rinds in a long time and never had pork cracklings before. Thank you for explaining where they come from and how they are made Diane.
I haven’t had cracklings either Linda, I really would like someone to fix them for me since I hate to deep fry! 🤣
Yes, it is probably messy and spatters all over the place!
Berto likes to buy pork cracklings in our store. I’m not that crazy about it, but he thinks it’s better than a packet of chips/fries!
I’m not crazy about pork rinds but I wish I could find some pork crackling already cooked, I hate to fry food and this sounds like my kind of food!