How to Use Pork Cracklings

If you didn't grow up with pork cracklings, also called pork rinds or chicharrones, they may sound less than appetizing at first. Basically deep fried strips of pig skin, the most common variety is light and puffy, with a texture similar to puffed corn. Pork cracklings are usually sold in bags as snacks, and they're often eaten either straight or with dip. Pork cracklings are also used as an ingredient in recipes, replacing bread and other wheat products for those on low-carb or gluten-free diets.

Things You'll Need

• Blender or food processor

Instructions

1. Process pork cracklings in a blender or food processor to make fine crumbs that can be used as a substitute for breadcrumbs for coating chicken, topping casseroles, or as a filler for meatloaf or fish cakes.

2. Soak pork cracklings in hot water for a couple of minutes to soften them, then drain. Add softened pork rinds to soups, ramen noodles and egg dishes.

3. Crush pork cracklings and add to salads in place of croutons or tortilla strips, or use in stuffing.

Tips & Warnings

• Use flavored pork cracklings, such as barbecue, hot and spicy, chili lime or cinnamon churro for extra flavor.

• Most commercial pork cracklings have salt added. Omit any additional salt in the recipe when using them as a substitute for bread crumbs or cubes.

References

• Rudolph Foods: Pork Rinds Recipes
• Appon's Thai Food: Pork Crackling Salad ( Yum Nung Mu Grob )
• Herrs: Allergy Info