I've got some cured, smoked pork skin. A beautiful amber color with a ton of flavor. I know because I sampled it last night.
The Gastronomic Gardener
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What to do with it? Being a proponent of nose to tail dining, I checked out the Internet to see what I could see. Pig skin, AKA Chicharrones, can be used in many ways. Seems we don't want to waste anything, and I have this caramel colored skin and I'm not likely to throw it away... After all, life is not all about filet mignon. People eat this stuff! So... reading up a bit on the Internet I embarked on my journey.
I sliced it up.
Then diced it, added to a skillet and started to cook it to render some fat. I added some broth to give it some steaming action.
As the water boiled off
and as the fat started to render, I added some green salsa I prepared back in August.
Cook over medium low until the skin is softer, (it won't ever get completely tender) but until soft enough to eat.
Scoop into tortillas and add some plain yogurt (or sour cream) and enjoy.
Yes, it is on a paper plate, and no it is not pretty. But it was chewy, and delicious in a porky sort of way. It would be different if the pork skin was not cured and smoked. Since it was, it was sweet,and savory and delicious. Not something to eat everyday, but I am glad I tried it. I'd love to have a Hispanic grandma make it for me.
Until next time, Eat Well & Keep Digging!
The Gastronomic Gardener
Garden blog http://amidwestgarden.blogspot.com/
Cooking blog http://ihopeyouarehungry.blogspot.com/
Twitter - www.twitter.com/DavidPOffutt
http://www.facebook.com/TheGastronomicGardener
This is not one that I'll be trying! However, last night we had something a little similar. Jane bought a huge piece of pork skin in a supermarket for just 75pence. We had a quarter of that last night - sliced up into thin slivers and roasted in the oven to make Crackling to go with some roast pork. It goes much "cracklier" if you cook the skin separately from the meat. Although the meat had its own layer of skin, we kept it moist by enclosing it in a layer of sausagemeat and sage "stuffing". This kept the meat more tender.
ReplyDeleteHi Mark, I'm not sure I'll be making it again. It was interesting, and tasted good, and I admire those who came up with a novel way to use this part. But it's not something I am in a hurry to try again.
ReplyDeleteThese both sound pretty good to me but then I have always liked pork skin, not that I go out of my way to eat it but if it is on the pork, I want some.
ReplyDeleteamazing seeing this mexican recipe so far from home, I wish I could try it for sure
ReplyDeleteThanks fer! I'm open to many recipes. I have a friend who referred to me as an "adventurist eater" A higher compliment I can not imagine! I hope you get the chance to make it soon!
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