Thousands of bars in our country take out glistening pork rinds as an appetizer, accompanying wines, beers or vermouths, but today we break a spear in favor of domestic snacks.
We do it by preparing pork rinds at homea recipe that involves some laboriousness, but that gives a perfect result if we follow all the steps well.
Crispy, tasty and perfect to accompany all kinds of moments, these pork rinds could also be used to ‘mount’ other appetizers on them.
The key, as you will see below, is to have the skin of the pig well clean of fats or meats and a previous cooking that will serve to settle the final result.
The first step is to remove all the traces of fat and meat that remain on the skin. If we buy totally clean skin, the better.
We cut the skin in the size of the desired pieces and cook in plenty of salted water 10 minutes.
We take them out on a rack to drain, and let them dry in a very dry place without direct heat for at least a day or two or a day in a dehydrator.
After that time, fry in abundant oil in a pan at 180 ºC, moving the pieces until they sufferapproximately three or four minutes.
Remove, salt and let drain excess fat and consume warm or cold.
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With what to accompany the pork rinds
Perfect for any appetizer, the pork rinds can be used as a base for the traditional Salamanca pigeon, being used as a support for the Russian salad. following the beat boar We can also bet on making some torreznos from Soria or, if we want to refresh the atmosphere, go for some classic gildas.
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