Deep-fried pigskin.......

[poltr1]

The low-carb craze is now touting deep-fried pork rinds as an acceptable snack. "0 grams of carbs", as the label says.

Years ago, I saw a bag of them -- the brand name was Porkies -- in a vending machine and said, "Eeuuww! Who'd want to eat pork skin?"


I gave them another try last week. I found a 6-ounce bag of Yoder's Fried Pork Rinds for $1.79, and it went home with me. Their texture reminded me of shrimp chips (after they've been dropped in a wok filled with oil and left to drain). But unlike the shrimp ships, their taste was a little bland. There was a hint of pork flavor, and salt, but I needed to add some hot sauce to them to make them appetizing. (My favorite hot sauce is Frank's RedHot sauce, followed by Sriracha, a thicker cayenne-and-garlic sauce found at many Chinese and Asian restaurants. Words of wisdom: Cayenne is good for you!)

I also tried a smaller bag of Yoder's Pork Cracklins, which have a little more fat in them. These are harder, and I needed to suck on these a few seconds in order to chew them. I didn't care for them.

Bottom line: Fried pork rinds aren't as gross as I thought they'd be, but I'd still want to eat them sparingly and not....um....pig out on them.

Comments

[smoooom.livejournal.com]

When my Mom makes a Pork roast she often makes Crackling. That's pork rind. All my sib's love it. I've always been grossed out by fat on meat, and crackling has always seemed like an excuse to eat fat and skin. Simply couldn't deal, so pork rinds have never been a big deal for me.