HOW TO MAKE PORK SKIN CRISPY RECIPES
CRISPY SKIN ROAST PORK RECIPE - FOOD.COM
This is a childhood favorite which can be served with rice or bread. Pan-fry any leftovers with turbinado sugar for a tasty appetizer.
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Bring enough water in a pot to a rapid boil. Scald the pork skin by dipping only the skin into the water.
- Remove, then rub Marinade onto the meat side of the pork.
- Preheat oven to 475°F.
- Place pork with meat side up on a wire rack inside roasting pan and roast for 10-15 minutes.
- Remove pork on to a plate. Prick the skin side all over with a fork. Rub the skin with some salt.
- Return meat to the rack once again with skin side up.
- Roast for 25-30 minutes or until the skin turns crispy and golden brown.
Nutrition Facts : Calories 485.3, FatContent 31.8, SaturatedFatContent 11, CholesterolContent 136.1, SodiumContent 1258.5, CarbohydrateContent 1.7, FiberContent 0.3, SugarContent 1.1, ProteinContent 45.2
PORK RINDS (CHICHARRON) RECIPE | COOKING CHANNEL
Provided by Cooking Channel
Total Time 14 hours 50 minutes
Prep Time 20 minutes
Cook Time 12 hours 30 minutes
Yield 30 to 50 pieces
Number Of Ingredients 11
Steps:
- For the pork: Put the pork skin in a large pot and cover with water. Weigh down with a plate to keep it submerged. Bring the water to a boil and cook until the skin is soft and pliable but not falling apart and the water is white, 1 1/2 to 2 hours (adding more water as needed).
- Carefully remove with a large spider or slotted spoon and arrange the skin in an even layer, with no folds, on a cooling rack set over a baking sheet. Discard the cooking water. Put in the fridge, uncovered, and allow to cool until completely cold, about 2 hours.
- Once the skin is cold, use a spoon or bench scraper to remove all subcutaneous fat, being careful not to tear the skin. Place the scraped skin on a rack set over a baking sheet. Set the oven to its lowest possible setting (ours was at 200 degrees F) and dehydrate the skin overnight, until dry, brown and brittle.
- For the spicy-sweet blend: Mix the salt, sugar and chile powder in a small bowl.
- For the five-spice blend: Mix the five-spice and salt in a bowl.
- For the dipping sauce: Mix the vinegar, fish sauce, chili paste and garlic in a small bowl.
- To fry the pork skins: Snap the skin into small (1-inch square) pieces. Heat a deep-sided pot with about 4 inches of lard, peanut oil or a combination of the two to 385 to 400 degrees F. Fry one square at a time, prodding it until it puffs up and turns crispy, about 15 seconds. Remove to a paper-towel-lined tray and season with one of the spice blends while hot. Serve immediately or to cool to room temperature. Serve with Richmond's dipping sauce if desired.
- You can also store the squares in an airtight container at room temperature for up to 2 days before frying.
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PORK TENDERLOIN WITH GOLDEN CRISPY CRUST RECIPE - FOOD.COM
From an AP article by Jim Romanoff with recipe by J M Hirsch, as published in Herald-Tribune February 2008. "This recipe for pork tenderloin in a golden, herbed crust is loosely inspired by a classic Japanese preparation of breaded, deep-fried pork chops called tonkatsu." Posted here for safekeeping.
From food.com
Total Time 50 minutes
Calories 273.4 per serving
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Total Time 50 minutes
Calories 273.4 per serving
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