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Chicharrones is the term for pork rinds in Colombia. Two kinds of chicharrón exist: chicharrón toteado (exploded pork crackling), which has no meat in it and is similar to the lighter, commercial version; and chicharrón cocho, which is usually made with part of the pork meat attached to the skin. This makes for crispy skin and soft, juicy meat.
Pork chicharon is prepared by deep-frying dried pork rind with a little salt. It may be dipped in coconut vinegar spiced with soy sauce , chopped garlic and labuyo chili peppers, or eaten with other condiments like bagoong anchovies, lechon gravy sauce , or atchara papaya salad.
The snack is made up of plantain chips with pork rinds. The USDA says the importer shipped the product out to states including Arkansas, Louisiana, North Carolina, South Carolina, and Texas.
In Spain the chicharrón is the rind with fat still attached and cuerito is a rind with no fat attached. [ citation needed ] In Mexico, chicharrón is the cuerito or pig skin fried to a crisp like cracklings in the southern states and cueritos is soft, deep fat fried pig skin, chopped and used for tacos .
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Pork rinds are tasty and addictive, but there’s a good chance you might not know what’s actually in this protein-packed snack. The post What Are Pork Rinds, Exactly? appeared first on Reader's ...