the best cracklins, pork rinds,...
Fried pig skins, Chicharrones or whatever else you want to call them are the ones that the edges curls up to form a natural bowl to pour your hot sauce into... Weather store-bought or homemade[^]
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when I lived in South Louisiana several stores sold fresh cooked and I liked them,,my blood pressure did not but that is another story,,I have never found any of the bagged tater chip type I like 0 -
as a kid my mom would buy 1 pound prepackaged from a local market processed by some large meat company .
for me A butcher shop about 20 miles from us , on Thursdays do hogs and make fresh cracklins but limit each person to one bag ( about 1 1/2 - 2 pounds )
when I get by there on rare occasions we pick a bag or two up most of the time there still warm from being cooked [:p][:p][:p]
other than that we buy a bag or two of the store bagged pork rinds ( more like a potato chip style )
some times I am sure how my teeth have survived on some of the rock hard ones .
not good for my heart but very few things I like are0 -
When I stationed in LA there was a butcher shop that sold them. Cooked fresh every day.
They are great in Corn Bread or just eat them.
The butcher was a Mennonite and he was awesome! He made the best Boudain and andouie sausage I have ever had.0 -
My Dad was brought up during the depression era. Among other "inexpensive" meats at the time, this was brought home alot along with ox tail, pigs feet, organ meat and the like[xx(]. 0 -
When I was at Ft. Gordon one time there was a guy cooking them in front of the PX.
My mom loved them so I sent her a box of them.
Asked my dad how they were but he said he'd not had any -- mom was rationing them to make the box last and it would be like taking candy from a baby.[:D]0 -
The "puffed wheat" kind they sell are closer to styrofoam than true chicharones. But I agree wholeheartedly about the hot sauce! 0 -
There's a difference cracklins are fried skin, fat, and meat. Pork skins pretty much defines itself. You can find them just about anywhere here, and it's hard to determine who has the best. They're best hot and fresh in the morning. 0 -
quote:Originally posted by Rocky Raab
The "puffed wheat" kind they sell are closer to styrofoam than true chicharones. But I agree wholeheartedly about the hot sauce!
Unless you know the place that has real cracklins, the bagged stuff we buy from the stores is all we can get around here. And to me they taste just like rice cakes unless you put a lot of hot sauce on them0 -
Pretty much all the Mexican joints around here sells them. I like the meaty rinds. Most places that "cook" in bulk is a hit or a miss. They tend to burn it. Even if they don't look burned. Maybe old burnt lard? Anyways I scrape out the fat and eat it. These tend to be the best because the skins are the crunchiest.
The cracklins (the small popcorn size bits) most places does it right.
Also the large sheet ones. Similar to the bagged stuff one might find in 7/11 but cooked whole.0 -
Pork skins, hot sauce [:p] 0 -
Buddy of mine RIP used to have an annual pig pickin and when he would get done he would fire the cooker up REAL hot and "crack" the skin.
I remember he used to cook the hot sauce in his shed and it would damn near blind you to go in there.
He was a character he wanted to weigh my children when they left to make sure they didn't have any of his copper or aluminum! [:D][:D]0
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