"Oreilles de Crisse" are a famous tradition found in Quebec. They are pork rinds with some of the fat attached. They melt in your mouth and are absolutely delicious. Thank you for the great video.
I'll bet they're delicious! I lucky that I can buy mine at a couple of places locally - a Mexican restaurant and a Mexican market - freshly made. If I didn't, this would be my go-to! Thanks, Annie! I may still give it a go anyway - those pork belly bites looked so good!
Thanks Annie l didn't realise it took a bit of effort and what a secret unveiled by you l have tried many accasians to make my own pork rinds but finally gave up due to wrong and how many folks knew this little big secret to making the perfect pork rind will give it a go and you said they taste better than pkt ones that's a big chefy bonus 👍☺️❤
Oh man, it was hard watching you dump all that potential broth right down the drain! That's some nutrient dense soup base! All that fat and collagen just wasted! My Grandma would be so disappointed, lol!
I'm late to the party but just wanted to tell you that I tried your method in this video for making chicharrones & *They Were FABULOUS!* That 4-hr low-temp bake makes all the difference. My pork rinds come out hit or miss, but this time, they all puffed up like popcorn & were crispy but soft to chew. Thankseverso for this video!
Love pork crackle. I have tried cooking my own …….. without a lot of success 😢 Must admit though I didn’t know about boiling them prior to “trying” to remove the fat ……. That is a tough job! Will definitely do them your way in the future. Thanks for sharing 😊❤
I don’t like pork rinds but I like beef cracklings. I braise fatty meat with all the bits and fat. When it is ready I cut away the bits we don’t like to eat and the excess fat we don’t eat means we keep some on the meat but the excess get cut off. I have a deep dish in which all the bits and fat goes and when all is trimmed off I put this dish back into the hot oven and render the fat. This way I have beef tallow to cook with and crispy beef cracklings. So yummy with a dash of Redmond’s Real salt or one of the flavored or smoked salts.
Thank you, this is really useful. It’s difficult to find pork rinds here. They tend to come in 1 ounce bags and are very salty. I want to make my own so I can make pork panko.
I buy and can a lot of pork shoulder butt, we like it with keto taco seasoning for Mexican. There is a lot of fat on these, I shut the fat off before I cube it up to can. Then I make my own pork cracklings, add some Celtic sea salt, plus it renders the fat and I have lard as well. I did the same thing with beef fat and made tallow from beef brisket fat.
i was wondering if, once they are dryed, you cook pop them in the mocrowave? I buy some microwave pork rinds which literally take 1 to 2 minutes to pop. You don't hear them pop, but they cook and puff up. Could you try to see if this would work?
The Guerrero Brand found in a few stores nearby in N. San Diego Co. are one of the FEW who live up to the claim of ‘pork rinds’. The RIND is the hide of the pig, Some brands even say ‘w/Rinds & skin attached, etc. “In a pigs eye!!”-as the saying goes! Most are just fried fat (only) strips-no skin OR rind attached. And that’s some of the upscale brands-fried in their own fat…types that you think would be true to their label. If you can find a Guerrero brand of chicherones, you have a real treat in store! IMHO!
You 100% absolutely dont need to remove fat at all. :) i did all kind of varietions feom many different countries... Removing fat is not necessity its more of aesthetic gimmick. :)
in the uk you CANT NOT buy pork rinds that dosent have dextrose in them youy have no choice to make em yourself. every recipe ive tried to make them, it dosent work. or dosent crisp up or burns.. ill try this later . if this dosent work then i give up
You can also look up Kap moo or Thai crunchy pork skin. It's a staple super yummy snack from the North of Thailand that they traditionally dip into a BBQd green chilli dip.😋
Have you ever tried Ginger frosting, it's a great replacement for ice cream. It only takes a tiny bit of Allulose to sweeten it just a bit. I make it with home squeezed ginger juice. It's important you don't add any water as that would interfere with the Frosting. I find if you grind up the Ginger, eventually you get juice by itself. I take coconut oil that's been refined, so it has no carbs. Add a little ginger juice, a little Allulose and blend it with stick blender to get it really smooth. Adding some soften butter and whip with a mixer, to add a little air. Until you get a frosting like consistency. This is where the coconut oil really adds a lot to it. As it will set up over time and not be so runny, yet melt-in-your-mouth as you eat it.
I once bought pork rinds that still had fat attached. You have no idea how insanly disgusting pork rinds with fat are. Make sure to get it all off bevore you fry them.
All the pork rinds i have seen in packets use toxic veggie oils to cook them in and often add MSG, too. I'd prefer to cook a huge batch, then have it on hand. They last so why not put the effort in and cook up a heap. Maybe create a new tradition and hand out pork rinds as little foodie gifts?
I followed instructions but my oven burned them in less than an hour. Unable to eat them. I am very mad because your instructions were clear. Oh well....
Did you make this recipe? Or are you being a troll? If you made it, you could be more specific on why you didn’t like it and what you had trouble with so I can troubleshoot what you did wrong.
"Oreilles de Crisse" are a famous tradition found in Quebec. They are pork rinds with some of the fat attached.
They melt in your mouth and are absolutely delicious.
Thank you for the great video.
Cabane a SUUUUUUCRE!!!
I'll bet they're delicious! I lucky that I can buy mine at a couple of places locally - a Mexican restaurant and a Mexican market - freshly made. If I didn't, this would be my go-to! Thanks, Annie! I may still give it a go anyway - those pork belly bites looked so good!
Thanks Annie l didn't realise it took a bit of effort and what a secret unveiled by you l have tried many accasians to make my own pork rinds but finally gave up due to wrong and how many folks knew this little big secret to making the perfect pork rind will give it a go and you said they taste better than pkt ones that's a big chefy bonus 👍☺️❤
Oh man, it was hard watching you dump all that potential broth right down the drain! That's some nutrient dense soup base! All that fat and collagen just wasted! My Grandma would be so disappointed, lol!
Thanks for sharing 👍 They look delicious!😋 Have a blessed week!💜🙏✌️🌞💐🎶
Thank you for this! I've always wanted to try making these myself.
We made pork belly this weekend. Love to try and make my own pork rinds
I'm late to the party but just wanted to tell you that I tried your method in this video for making chicharrones & *They Were FABULOUS!* That 4-hr low-temp bake makes all the difference. My pork rinds come out hit or miss, but this time, they all puffed up like popcorn & were crispy but soft to chew. Thankseverso for this video!
I love ❤️ Pork Rinds, but I think I'll just keep buying mine, as that seems like a LOT of work... LOL
But thank for sharing & showing how it's done!
I probably won’t make them all the time too but kind of fun to do for a special occasion 😄
@@KetoFocus I hear you... next time, save that broth you dumped & make a soup or something with it. It seems like such a waste
It's healthier if you make them with a better less toxic oil.
Love pork crackle. I have tried cooking my own …….. without a lot of success 😢 Must admit though I didn’t know about boiling them prior to “trying” to remove the fat ……. That is a tough job!
Will definitely do them your way in the future. Thanks for sharing 😊❤
Yeah after watching this video I'll continue to buy them in the bag
Not one for indulgence I see
I don’t like pork rinds but I like beef cracklings. I braise fatty meat with all the bits and fat. When it is ready I cut away the bits we don’t like to eat and the excess fat we don’t eat means we keep some on the meat but the excess get cut off. I have a deep dish in which all the bits and fat goes and when all is trimmed off I put this dish back into the hot oven and render the fat. This way I have beef tallow to cook with and crispy beef cracklings. So yummy with a dash of Redmond’s Real salt or one of the flavored or smoked salts.
Why not fry them in lard?
Thank you, this is really useful. It’s difficult to find pork rinds here. They tend to come in 1 ounce bags and are very salty. I want to make my own so I can make pork panko.
No need to deep fry.....you can pop these in the microwave also. Just place on paper towel and approx 2 minutes they are done.
What!!!!??????🤯
Wow! Yummy crispy pork skin. Coconut oil is good too for frying 😊
Not sure if you know, but you can get microwavable pork rind that are just as fresh😊
I found rendered pork skins at a local grocery and fry them in lard. My family’s favorite
I buy and can a lot of pork shoulder butt, we like it with keto taco seasoning for Mexican. There is a lot of fat on these, I shut the fat off before I cube it up to can. Then I make my own pork cracklings, add some Celtic sea salt, plus it renders the fat and I have lard as well. I did the same thing with beef fat and made tallow from beef brisket fat.
Can you use beef tallow to fry them in?
Great idea!
If you leave the skin as large as possible before boiling, fat removal is much easier. I dehydrated mine at 75°c for 24-36 hours.
Pork rinds are hard to find where I'm at so I might have to try this.
How long do these last for before they go bad?
i was wondering if, once they are dryed, you cook pop them in the mocrowave? I buy some microwave pork rinds which literally take 1 to 2 minutes to pop. You don't hear them pop, but they cook and puff up. Could you try to see if this would work?
Hi! What setting you use in the microwave?
Dawno temu spróbowałem tego jeszcze jak mieszkałem w UK to jest pyszne 🤤🤤🤤
Honestly, I've never felt the need to make my own porkrinds or potato chips, anymore than doing my own dry cleaning.
The Guerrero Brand found in a few stores nearby in N. San Diego Co. are one of the FEW who live up to the claim of ‘pork rinds’. The RIND is the hide of the pig, Some brands even say ‘w/Rinds & skin attached, etc. “In a pigs eye!!”-as the saying goes!
Most are just fried fat (only) strips-no skin OR rind attached. And that’s some of the upscale brands-fried in their own fat…types that you think would be true to their label. If you can find a Guerrero brand of chicherones, you have a real treat in store! IMHO!
4:16 temp😅
You 100% absolutely dont need to remove fat at all. :) i did all kind of varietions feom many different countries... Removing fat is not necessity its more of aesthetic gimmick. :)
Thanks - a lot of work but worth it.
Walmart has Newa Nutrition unsweetened condensed milk mix.
Love pork rinds….. however, if I’m being honest, I’ll keep buying the mediocre ones. 😂 this looks like a ton of work.
Wow so yummy recipe
My oven was a complete mess from a few if them starting to pop! I'm in the middle of cleaning it now. Rinds in the tray...not sure what to do!!
WOW!!! Thank YOU!! Now, to find pork belly! So far I've been extremely unsuccessful! Arghhhh!!!Maybe one of these days!
Hi, thanks for the recipe. How to calculate calories? Please =)
Joking?
Have you tried chicken skins
The soonest I saw scissors I've switched it off 🤣🤣🤣🤣🤣
I like them flat instead of puffy though
Hi, 200 degrees C or F ?
Fahrenheit 😃
in the uk you CANT NOT buy pork rinds that dosent have dextrose in them youy have no choice to make em yourself. every recipe ive tried to make them, it dosent work. or dosent crisp up or burns.. ill try this later . if this dosent work then i give up
You can also look up Kap moo or Thai crunchy pork skin. It's a staple super yummy snack from the North of Thailand that they traditionally dip into a BBQd green chilli dip.😋
her: its not as labor intensive as you might think
me:
Lol!
me: opens a bag of pork rinds
Tallow or pork fat is better for frying
Have you ever tried Ginger frosting, it's a great replacement for ice cream. It only takes a tiny bit of Allulose to sweeten it just a bit. I make it with home squeezed ginger juice. It's important you don't add any water as that would interfere with the Frosting. I find if you grind up the Ginger, eventually you get juice by itself. I take coconut oil that's been refined, so it has no carbs. Add a little ginger juice, a little Allulose and blend it with stick blender to get it really smooth. Adding some soften butter and whip with a mixer, to add a little air. Until you get a frosting like consistency. This is where the coconut oil really adds a lot to it. As it will set up over time and not be so runny, yet melt-in-your-mouth as you eat it.
I've seen this exact same comment in other people's Comments. Hmmm???
@@lauriecarlson4672 just trying to get the word out about this fantastic thing I discovered.
If I was concerned about smelling the house with cooking I'd use a butane camp stove or BBQ outside.
I live in a hot Mexican climate in the summer. Don't wish to heat up my kitchen with all that cooking. NO thanks.I will buy mine.
Omg I was so excited up until you poured vegetable oil in the pan 🙄no seed oil recipe please ! 😱
That’s why I want to learn to make my own. I want to make sure it’s cooked in lard.
I once bought pork rinds that still had fat attached. You have no idea how insanly disgusting pork rinds with fat are. Make sure to get it all off bevore you fry them.
Na the fat is delicious
All the pork rinds i have seen in packets use toxic veggie oils to cook them in and often add MSG, too. I'd prefer to cook a huge batch, then have it on hand. They last so why not put the effort in and cook up a heap. Maybe create a new tradition and hand out pork rinds as little foodie gifts?
Better use lard to fry
chicken liver and intestines please
🐷: *"I don't like!"*
I followed instructions but my oven burned them in less than an hour. Unable to eat them. I am very mad because your instructions were clear. Oh well....
Try a little bit more vocal fry and you can hold the oil 😂
Look like a chicharon!
They are!!!
lord thats a lot of work though!
Did she say not lab I r intensive? Ok
Please make your recipes in grams too. Not everyone understands cups
Why is the fat a problem?
Or is the object of this video to produce visually and sensory product ahead of nutritional value?
The fat makes the pork rinds not crunchy. They won’t puff up as much.
🤮🤮🤮
God Help me....
Wonderfool, but big waste of energy. Thanck you m'am!
Removing all of the fat is anti-keto. No fat, no point, surely?
as a vegetarian, I am getting sick watching you eating pig skin?😂😂.
Just kidding as one of my siblings will never eat meat so that's more for me👍
There are no good tasting pork rinds anywhere! YUK!!!
All that oil can’t possibly be good for you
They aren’t oily. It just like have chips.
Possibly the worst recipe for crackling on youtube.
Did you make this recipe? Or are you being a troll? If you made it, you could be more specific on why you didn’t like it and what you had trouble with so I can troubleshoot what you did wrong.
Yuck. They're fine when mixed with spices as a breading, but they're disgusting as a snack.
To each their own . I love them
Try them with avocado mixed with tomato, onion and jalapeños peppers
Said NO ONE.. EVER! 😂
Well then why comment 🙄
Agreed! The smell nauseates me.