Subj : 7/21 Nat Junk Food Day 3
To   : All
From : Dave Drum
Date : Sat Jul 20 2024 09:47:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Rinds w/Garlic & Chilies
 Categories: Pork, Snacks, Chilies, Vegetables
      Yield: 3 servings
 
    300 g  Pork skin
      1 ts Chilli spice mix
    1/2    Fresh chile
      6 cl Garlic
      2 ts Sugar
      2 ts Salt
           Shallots and/or ginger
      2 tb Vinegar
           Oil
 
  For this fried pork skin recipe, you should pick thick pork skin. Why?
  Because the thicker the skin is, the crispier it becomes after frying.
  
  Normally, pork skin sold at markets or butcher shops has been removed
  of fat layer under the skin. If some of the fat layer is still on, you
  should slice it off the pork skin. You can do this before you wash the
  pork skin or after you simmer it. Perhaps, the latter is easier.
  
  Place the pork skin in a big bowl or basin and put in some salt and
  vinegar.
  
  Turn and squeeze the pork skin in your hand many times to make it
  clean.
  
  Wash the pork skin with water several times and let it drain from
  water.
  
  Boil an amount of water, which is enough for the pork skin you
  prepared, in a pot or a saucepan with a lid.
  
  Place the pork skin, shallots and vinegar into the boiling water and
  close the lid. You can use ginger instead of shallots or both. This
  will help remove the distinctive smell of the pork skin.
  
  Simmer the pork skin for 10 to 15 minutes depending on the thickness
  of the skin, or until a chopstick can easily go through the skin
  without much pressure from your hand.
  
  Take the pork skin off the boiling water to a big bowl of cool water
  to cool it down and also help maintain good color of the skin.
  
  Check and remove all the remaining hair or fat sticking to the skin
  for the best result of fried pork skin.
  
  Cut the pork skin into pieces of 3 to 4 cm2, or to the size that suits
  your taste. Then let them drain further before you season them.
  
  Place the pork skin pieces in a mixing bowl and season them with chili
  powder, sugar and salt.
  
  Let the seasoned pork skin pieces stand for 15 to 20 minutes for them
  to absorb the seasoning. In fact, you can also season the pork skin
  after frying. Either way is okay.
  
  Place the pork skin pieces onto a tray - a metal tray is better - with
  skin surface facing up. Don’t overlap the pieces.
  
  Sun-dry the pork skin pieces for 2 days, or oven-dry them under low
  heat for 3 to 5 hours to remove as much moisture and fat from them as
  possible.
  
  Heat a substantial amount of oil in a pot until really hot.
  
  Put the dried pork skin pieces into the pot. They will settle at first
  so you need to stir them so that they don’t stick to the bottom of the
  pot and get burnt.
  
  Make sure the pork skin pieces are deep in the oil until they entirely
  puff up. The crispiness of this snack relies on this frying step.
  
  When they fully puff up we have the pork rinds. Remove the pork rinds
  from the oil and move to the final step.
  
  Finely chop the garlic and thinly slice the fresh chili. Do this while
  you are simmering the pork skin.
  
  In a frying pan, heat a small amount of oil - or butter to have a
  better flavor, then place the chile and garlic into the oil.
  
  Fry chile and garlic until the garlic starts turning golden, then turn
  down the heat. If you didn’t season the pork skin at step 3, you do it
  now by putting all the seasoning substances into the frying pan. Then
  put all the pork rinds into the pan.
  
  Mix them constantly until chile and garlic scatter over pork rinds.
  
  Turn off the heat and let the pork rinds cool completely.
  
  Store the pork rinds in an airtight container to keep their crispiness
  longer.
  
  RECIPE FROM: https://havycakes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I'll have the Turtle Soup, and make it snappy!
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