Help needed: Nearly a kilo of pork rind in the fridge

[epigene]

Okay, I must apologize first that this is a Japanese food section and no place for something like this.

But, I need help on what I should do with it!! (Got it at Hanamasa out of curiosity)

The only thing I ever tasted made of this is chicharon, but I don't really know how to make it.

All recipes using pork rind welcome--all the more better if you found it delicious!!

Yoroshiku onegai shimasu!!

 

[misa.j]

Wow, pork rind huh. I haven't had a chance to eat it yet.

The ones I saw were usully deep fried. I think you have to fry them in a really hot oil, and to make it fluffy, you should leave it in the fridge before you cook it.

Why did you buy so much?

 

[epigene]

Why did you buy so much?

Thanks for the advice, misa-san. I deep-fried it right after thawing and it turned out to be RUBBER!!

Actually, my husband bought it at a wholesale dealer (selling meats cheap but in large packs). He comes back very often with things I can't deal with when I send him grocery shopping.

Will be waiting for all comments and advice. (I popped everything in the freezer for now, until I'm ready for it... )

 

[misa.j]

I know how you feel epigene.

I've got 5 lbs of ground venison in my freezer which my boss gave to me. It's been sitting there for a good while without been touched.

Anyhow back to pork rind, I think you have to fry it in oil so hot that it's smoking to get it nice and fluffy.
I hope someone else will post good recipes for you.

 

[Hachiro]

All recipes using pork rind welcome--all the more better if you found it delicious!!

Just curious does the rind have any meat on it at all, is it like rind then fat and then a strip of meat then fat and meat again? Maybe a thickness of about 2 inches (5cm or so)


If it does then I have a VERY healthy recipe for you to use.

 

[epigene]

Just curious does the rind have any meat on it at all, is it like rind then fat and then a strip of meat then fat and meat again? Maybe a thickness of about 2 inches (5cm or so)
If it does then I have a VERY healthy recipe for you to use.

Thank you, Hachiro-san, but it's just pork skin and a bit of fat.

I made my second attempt at making "chicharon (pork cracklings)" based on a recipe I found on the Web. I boiled it for 30 minutes in salt water before frying. It turned out better (though slightly burned) but made a horrible mess around the cooking stove (with the rinds popping in hot oil)!! Looks like oven baking is a better alternative, but I don't want it sitting in the oven for THREE HOURS just for that, since mine is an electric oven!!

So, that will be the end of chicharon cooking for me... I still have half a kilo in the freezer...

 

[Mars Man]

I'm sorry, I can't really help with any recipes other than using it in stock batches or las ubricants for bean batches. (and I think that to really make good 'fried skins' you've gotta have a pressure fryer--like they use KFC places.

But, do you have any cats? Do you know of anybody who has a couple of cats? or dogs, for that matter...it could be put to use there.

Sorry I couldn't really help....and I feel sorry for you if, as you seemed to have said, your husband comes home with some items that challenges your creativity in the kitchen....ﾅ?ﾃｦ窶卍｣窶堙≫?堙??堋ｭ窶堋ｾ窶堋ｳ窶堋｢ﾂ ﾂ！ﾂ！

 

[jp22]

bury it to begin to make amends to the murdered pig

and to save yourself from trichinosis, heart disease,
and karmic offenses to the many religions whose members avoid
the flesh of assassinated mammals

 

[Reiku]

Better yet, mail it to me--I'll get my neighbors to fry it up for their next superbowl party.