Crispy pork rinds: Beloved snack or controversial indulgence?

Crispy pork rinds, also known as cracklings or chicharrones, are a treat that evokes strong emotions. Some consider them an essential part of traditional cuisine, while others say they are too fatty and heavy to digest. However, the most off-putting fact is that they are made from pork skin. This is an insurmountable barrier for some, but enthusiasts just shrug their shoulders and go for seconds.

Pork rinds have been present in the cuisine of many nations for centuries. Their preparation was a way to utilise every part of the animal and avoid food waste. This pragmatic approach turns out to be quite tasty. Many people grimace at the thought of munching on pork skins, but if you were to serve them unknowingly, many would quickly empty the bowl.

The salty skin with a delicate layer of fat is a flavour combination that many people enjoy. The contrast between the crispy skin and the tender interior is an experience that attracts many food lovers.

There is no breading involved; the crispiness is all thanks to frying in deep fat. Due to its high content of animal fats, this is definitely not an everyday snack. However, it can find a place in a balanced diet every once in a while.

It's important that the oil is properly heated. If the temperature is too low, the rinds will fry too long and soak up the fat. You can use other seasonings, such as smoked paprika, granulated garlic, or chili.

Ingredients:

• pork skin,
• salt,
• pepper,
• vegetable oil or lard (for frying).

Preparation:

1. Rinse and dry the pork skin. Then, score it in diamonds so that it curls better during frying.
2. Season the skin with salt and pepper on both sides.
3. Heat vegetable oil in a pan. Add the skins and fry over medium heat until golden brown and crispy.
4. Remove the skins from the oil and place them on a paper towel to drain the excess fat.

Serve the fried skins immediately after frying. You can add your favourite dip. Enjoy!