Author Message
  • Total Posts : 7590
  • Reward points : 0
  • Joined: 4/17/2005
  • Location: Marina del Rey, CA
Cracklins - Sat, 11/10/12 3:23 PM
The cracklins on the front page look like I could eat them right up.
I've had pork rinds from a bag and like them.
When I was at that Mexican meat market the other day I saw a cracklin (chicharon) case on top of the meat counter so I asked for two small pieces.
Here they are:

No way could I eat those!  They're thick and all fat.
What do I do with them?

  • Total Posts : 1790
  • Reward points : 0
  • Joined: 6/4/2006
  • Location: Park Ridge, NJ
Re:Cracklins - Sat, 11/10/12 3:40 PM
Send them to me Mar! Seriously, though, cut them in smaller pieces and either heat them in the toaster oven or even the microwave use paper towels under and over to crisp them a little more! So bad for you but so good! Although they are low carb!
My husband uses the store bought ones instead of fritos scoops to dip in Rotel cheese dip for a lower carb snack.

Root-Beer Man
  • Total Posts : 331
  • Reward points : 0
  • Joined: 1/9/2006
  • Location: Noblesville, IN
Re:Cracklins - Sat, 11/10/12 4:04 PM
Those are some good lookin' cracklin's! I'd chew on those like jerky for a while. You can also chop them up and add them to cornbread. My mom used to do that sometimes and it made for an interesting and crunchy bread. Getting free cracklin's in the pioneer village is one of my favourite things to do at the Indiana State Fair every year. They render them out and give them away. Makes for a yummy snack while you're walking around. Even my kids like them.

  • Total Posts : 7590
  • Reward points : 0
  • Joined: 4/17/2005
  • Location: Marina del Rey, CA
Re:Cracklins - Sat, 11/10/12 4:07 PM
I like those light, crispy, store bought kind.
These are scary looking.
I've just sent the picture to my mother's Filipino caregiver to see if she would like them.
Wondering if they'd be good in a pot of beans.

  • Total Posts : 2835
  • Reward points : 0
  • Joined: 3/14/2003
  • Location: Fox River Valley, IL
Re:Cracklins - Sat, 11/10/12 4:13 PM
Oh, she'll love them. I remember going to a pig roast at my bosses house and one of my co-workers Filipino wife and I stood by the pig when they were cutting it up for serving and just popping those crusty skin bits right and left. 30 years later, now I think I'll pass. Yummy but not healthy!

  • Total Posts : 3289
  • Reward points : 0
  • Joined: 12/13/2003
  • Location: Near Grand Rapids, MI
Re:Cracklins - Sat, 11/10/12 5:46 PM
Those would be excellent in a pot of slow-cooked beans! Or bean with ham soup. Or pea soup with ham. Or just to gnaw off pieces while you feel your arteries harden.
I don't like the store-bought ones. They're made of air, and I have a hard time believing they're anything other than batter deep-fried in oil with fake smoke flavouring.

ann peeples
  • Total Posts : 8317
  • Reward points : 0
  • Joined: 5/21/2006
  • Location: West Allis, Wisconsin
Re:Cracklins - Sat, 11/10/12 5:50 PM
Love cracklins! Way bad for me, but dont eat them often. I can find them in Milwaukee on occasion-but when I am down in the Carolina's visiting-I scoop up as many as I can.

  • Total Posts : 698
  • Reward points : 0
  • Joined: 9/8/2006
  • Location: Culpeper, VA
Re:Cracklins - Sat, 11/10/12 7:42 PM
MMMMMMMMMMMMMMMMMMMMMMMMMMM........................FedEx them to me Mar!!!!!!
I make my own.....I can buy 10Lbs of Hog Skins at a local Butcher for 7 bucks (have to shave them with a razor sometimes)...... Braise them for 2-3 hours with some veggies (Celery, Carrots, Garlic, Onions) till you can poke your finger through the skin with no effort.......cut the skin into squares..............put them in the De-Hydrator for about 8 hours at 155'.....then fry them (350') until the puff up...salt and red pepper (cayenne) them and enjoy...........
I can't think of anything better with a nice cold beer!!!!!

  • Total Posts : 6093
  • Reward points : 0
  • Joined: 11/22/2007
  • Location: Emmitsburg, Md.
Re:Cracklins - Sun, 11/11/12 5:08 PM
Get some pulled pork anywhere, doesn't have to be any good, has to be sauceless, because you'll want to get a deep pot, 2-3 inches of oil in the pot, heat to 375, put the pork, cut up in small chunks, deep fry till crispy all the way thru. Drain on paper towels, granulated garlic, salt and pepper. Enjoy your pork crunch!

  • Total Posts : 9526
  • Reward points : 0
  • Joined: 9/1/2006
  • Location: Gilbert, AZ
Re:Cracklins - Mon, 11/12/12 1:10 AM
I buy them at a Mexican market here.
They're light and crunchy, not like what they sold to you.
They must of thought of you as a dumb gringo and given you some odd pieces.