Super Bowl Sunday is Pork Rinds Day, a no-carb, Keto, Paleo snack.

And a beloved snack before anyone ever heard of Paleo and Keto diets*.

Pork rinds (chicharrónes, the Spanish word) are made from pork skin, with the attached fat removed and deep fried.

That’s the difference between pork rinds and pork cracklings.

Cracklings include the fat that adheres to the skin. Because of the extra fat, cracklings are greasier, denser and a bit chewy.

In comparison, pork rinds are airy like cheese puffs, and they dissolve in your mouth.

The fat is seasoned or marinated before frying; pork skins are often dehydrated.

HOW ABOUT THESE PORK RINDS

  • Homemade Pork Rinds
  • PigWizard Flavored Chicharrones
  • 4505 Flavored Pork Rinds
  •  

    > THE DIFFERENT CUTS OF PORK

     
     
    THE HISTORY OF CHICHARRONES

    While fried pork skin has likely been made since the dawn of hog butchering, the origin of the modern chicharrones/fried pork rinds dish is credited to the Spanish state of Andalusia.

    Chicharron, or chicharrones (plural), called pork rinds or fried pork rinds in the U.S., is popular in various cuisines including Latin American, Filipino, Mexican and Spanish.

    Fried skin is also prepared from other animals, including beef, chicken, fish (think of salmon skin sushi) and mutton.
     
     
    CHICHARRONES PREPARATIONS

    In the U.S., fried pork rinds are most often served as a crunchy snack, in the manner of potato chips.

    Like potato chips, manufacturers of pork rinds flavor them in every which way, from international flavors to bacon and beer.

    Contemporary pork-rind-loving chefs began to use it as a garnish, for burgers, salads and other dishes.

    Each country has its own style of serving fried pork rinds. For example:

  • Bolivia: served on Sundays with tomato salsa, llajwa (chile sauce) and mote (boiled hominy corn).
  • Guatemala: eaten with tortillas, lime, guacamole, and moronga, a blood sausage.
  • Peru: served served as an appetizer along with red onion relish and fried yuca†.
  • Philippines: served with chili vinegar, liver sauce or papaya pickle.
  • Puerto Rico: stuffed in mofongo, a mashed plantain dish. The chicken version is also popular.
  • Venezuela: served as a roadside food, a crispy snack prepared with some meat under the skin [source].
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    *Paleo eliminates grains, legumes, processed sugar and most sources of dairy, eating a “caveman” diet before processed foods. The Keto diet aims to put the body into ketosis, a metabolic state in which the body uses calories from fat, instead of carbs, to create the energy needed to carry out its normal functions. Here’s more about it.

     


    [1] Pork rinds with a simple seasoning (photo © Arnold | Inuyaki | CC-BY-2.0-License).


    [2] Pork rinds on a burger. It’s a fun garnish for many foods (photo © Sutter Home).


    [3] Use pork rinds to garnish a salad (photo © Culinary Vegetable Institute).


    [4] How about pizza pork rinds? Here’s the recipe from Step Away From The Carbs (photo © Step Away From The Carbs).

     
    †Yuca (YOO-cuh) is the root portion of the cassava plant. Yucca, on the other hand, is an ornamental plant, not the same as yuca. While they are both members of the Angiosperms clade (near the top of the binomial chart), they diverge at that point:

    Yuca: Kingdom Plantae, Clade Tracheophytes, Clade Angiosperms, (they diverge here) Clade Monocots, Order Asparagales, Family Asparagaceae, Subfamily Agavoideae, Genus Yucca, Species [various].

    Yucca: Kingdom Plantae, Clade Tracheophytes, Clade Angiosperms, (they diverge here) Clade Eudicots, Clade Rosids, Order Malpighiales, Family Euphorbiaceae; Genus Manihot, Species esculenta [source: Wikipedia].

      

    The post FOOD FUN: Make Pork Rinds For National Pork Rinds Day first appeared on THE NIBBLE Blog – Adventures In The World Of Fine Food.


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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