Hi @gyongyipedersen9264, the fats under the skin do not expand at the same rate as the skin. So the fats will hold back the skin from expanding to its maximum size when frying. The crackers will have a more compressed appearance with the fats. The Thai snack that we call "กากหมู" (khak moo) includes the fats on purpose (crispy with fats, with a different method of cooking), while my recipe is known as "แคปหมู" (khep moo) 😀 Unfortunately, I do not have a recipe for khak moo - but I think there may be some Thai videos online that demonstrate how to make it. Hope it helps 😀😀
@@HomeCookingwithSomjitmaybe if there's about half to one cm of fat it will not be curling and be straight like sticks....will not expand too much but it will still be crunchy
Hi Lina P. You are welcome. I hope you will enjoy the crispy pork rind 😀 alternatively you can cook it this way if there is no sun to dry the rind ua-cam.com/video/FqpZMyYOVQ4/v-deo.html But the result won't be as good as when sundried. Happy cooking
Very interesting to see the different methods used around the world 😃. Also good to see the precook method , which can be very useful for getting most of the work done ahead of time. Thank you
@@HomeCookingwithSomjit doing it right now - only we don't have the Thai sun to help us, so drying in the oven with door open at 55c . Taking a long time 😴
Ive watch so many videos here in the Philippines about how to cook pork crackers but when I try, it doesn't work! But when I watch ur video I got some idea how to cook it correctly! Thank u very much for sharing ur knowledge and idea, God bless you
@ReimaGumban. Wow! Thank you for the comment and trying the recipe. Yes, this method of cooking pork rind works. Many of my followers have tried and enjoyed the outcome. Happy cooking 😀😀
It is possible, however, please note that the pork skin may not be as dry as the intense heat from the sun, which will affect the expansion of the crackers. It may also take long hours too. If you have it, a dehydrator machine would be the next best thing after the sun. Hope it helps 😊
Hi Somjit. Thank you for a lovely recipe. We just love those rinds and now I can make it. I will use the oven as we have to many monkeys. Do we spice while boiling or after popping
Hi Rajen Munsamy. Thank you for trying the recipe. You can add the spices after cutting them into pieces. Happy cooking. I have here also the recipe without drying it in the sun, here is the link ua-cam.com/video/FqpZMyYOVQ4/v-deo.html No-Sun Crispy Pork Rinds - Kep Moo
When i was in Thailand this was one the best things to snack on Drinks alcohol cocktails what not Goes great with everything along spicy sauces especially Nam prik
Thank you for sharing this recipe. I am still in the drying stage. We have not had good sunshine here in East Africa. Global weather patterns seem to be changing. Will continue to dry them further. I was impatient so I deep fried a few dried small pieces and I was so excited as it fluffed and popped. I had to boil the skins for some hours. I guess yours are from a pigling or young pig.
Hi Cynthia Correia, thank you for trying this recipe 😀 Yes, in Malaysia too, we had cooling weather for a few weeks now. It's was quite unexpected. Wow, I'm excited to hear that! It's going well. Yes, I think the age of the pig does have a difference. My butcher told me that they only source young pigs - so that may make a difference in the boiling time 😀 Thank you for sharing 😀
Hi Somjit. Finally managed to thoroughly sun dry the pieces as we had a spell of very hot weather for the last two days. I have completed the storage process. They fluff out exactly like yours and the family loves them. Thank you so much for being generous and sharing the recipe step by step.
Hi Cynthia Correia, thank you for sharing your result 😀 I'm so happy to hear that they turned out well and that your family are enjoying them. It's a great encouragement for me 😀
And the water you boil the skin in makes great gelatin for head cheese and other stuff! I hope you didn't just throw it away. I dry mine in the oven on very low about 100F to 125F.
Hi Don Marshall. Wow! that's nice. Usually I will discard the water. I will try to make use of the water the next time. Thanks for sharing. 😀 Happy cooking
Somjit i love watching your video, so simple but its clear and easry to understand. If possible could we be more in touch, i have many question according to this pork skin. I did try this but it doesnt expand like i want, or it just burn. Please give me a waybso we can be in touch
Hi Filo Baskoro. Thank you for trying the recipe. Yes, here we can be in touch. Maybe the oil is not hot enough during the frying time so that the skin didn't expand as much. Sorry for the delay on responding to your message. Happy cooking. 😀😀
I'm from Japan and even im planning to make and keep it in some shops around my house for selling so can you please tell me how long does it last😀 Does it stay fresh for months and months ? Can you please tell me best before how many months we should consume it?
Hi @riddlr2055, after the first fry, the dehydrated pieces can be kept for about a year in the oil (as long as the oil does not go bad). After the second fry, it will stay crispy for about 2-3 days in an air-tight container at room temperature (about 25C). Hope it helps 😀
Hi Sam W Foong, I don't have the crispy pork knuckle recipe at the moment. However, I have done braised pork knuckle with pickled vegetable, which you might be interested. Here is the link to the recipe ua-cam.com/video/CEZ7_ZJLXJ8/v-deo.html enjoy! 😀
@christianpereyracespedes8099. It can preserve the skin for a long time and it is not necessary to use the vegetable oil. Any cooking oil is good to use. 😀😀
Hi Tralala bonbon, thank you for the comment 😄 Oh yes, it is very delicious and addicting! It is necessary as a means to preserve the non-fried skin so that air and moisture will not affect it during storage. However, if all the fried skin is to be fried at the same time after it's ready, then it is not necessary to soak with oil 😄 Hope it helps 😄
@@HomeCookingwithSomjit Thank you I will try it and when I do I will let you know. In Germany they hard to find. Got a couple asian stores with them. Kinda far though
Hi Boomer Control. By soaking in oil overnight help the skin to absorb enough oil and expand better when fried. Thank you for the question. Happy cooking😀😀
@teresasvk2443. Yes, it can. Once done from the oven. Put them in the oil and reheat for bit, just when hearing the cracking sound then turn off the fire. Once cool, keep them in the freezer for about 4 - 5 hours. Take them out. Once thawed, fry them in the super hot oil and they should crack up so much.
@@HomeCookingwithSomjit hmm...thanks for the advice, but it just seems totaly unnecessary. After i dry them for 4hs in the airfrier, (100C), i fry them, and they cracked up perfectly. But maybe i try your method one day.
Hi Clara 4215, thank you for the question 😄 I've not tried it myself, but it might work on the oven's lowest setting for a few hours. Do note that if the temperature is high, the skin will dry unevenly, causing it to become hard when frying.
Hi Somjit, in the Phil. they don't remove the fat on the skin. They'd just fry them as is. Will you please explain why you have to remove the fats on the skin? Please advise. Thank you.
Hi Rosita Chua, sure 😀 The fat holds the skin together, so when frying, it prevents the skin from expanding to its fullest size. I don't think it's a necessary step in the Philippines, but in Thailand, we remove as much of the fats as possible to get the maximum size crackers and crunch. Hope it helps 😀
Hi M VIDAL-GOMES, thank you for the comment 😀 Yes, a dehydrator will be the next best thing. I don't have one however, so I'm not able to advise on the setting. Do let me know if it works out for you 😀 Happy cooking!
Hi! There! I am from Bangladesh. And i want to try it in my home first then i want to go for small business as home delivery only. I have one thing to know from you that, How long i can preserve this chips after frying and will the chips temain crespy after packing untill the customer open and give a bite.. Thank you.
Hi moses mondol, thank you for the questions 😀 For selling, I would suggest to keep it in air tight containers. From experience, the crackers' crispiness usually last about a week in air tight containers. Hope it helps, and I hope you succeed in the small business 😀
Hi Eyao Jonathan, thank you for the comment 😀 I think you should be able to do mass produce it if you wish to. The good thing about this snack is that, once the drying and first fry is done, the pork skin can be kept for years in the oil - provided there is zero moisture and the oil itself does not go bad. I wish you the best and success if you pursue it 😀
Thank you lah. No one told me you had to remove all the at post boiling. Sawadee Somjit... and thanks again. BTW, is that a Henckel and Zwilling Santoku knife ar?
Hi tamika, if it is not sundry, I guess it needs to be put in the food dehydrators machine or in the oven (in super low heat for a long time). By the way, I have not tried on both methods before as I don't have the machine myself. Sorry, can't help much with this. Thank you for the comment 😀😀
Hi No Name Bleach, thank you for the comment 😀 I'm not able to answer this question as I've not tried them myself. I hope someone will be able to share their experience though 😀
Hi One Love, thank you for the comment 😀 I soaked it in oil over night to preserve the non-fried pork skin so that air and moisture will not affect it during storage. However, if all the skin is fried at the same time, after it's ready, then it is not necessary to soak with oil 😄 Hope it helps 😄
Hi @SpamMouse, the fats under the skin do not expand at the same rate as the skin. So the fats will hold back the skin from expanding to its maximum size when frying. There is another Thai snack that we call "กากหมู" which includes the fats on purpose (crispy with fats, and noticeably smaller with a different method of cooking), while this recipe is known as "แคปหมู". Hope it helps. 😀
@@HomeCookingwithSomjit Thank you for taking the time to answer my question, I have eaten this so many times - now I will experiment at home when I can. ฉันเคยอาศัยอยู่ใกล้จังหวัดขอนแก่น 😀
Hi DJ Ther00billz, thank you for the comment 😀 The Thai method usually removes the fat, so the skin expands a lot more. If you prefer, you can fry it it with the fat - but do note that the skin may not grow as big as in the video. Hope it helps 😀
@wessley4606. I have not tried with the oven, hence I am not able to advice whether the pork rind will puff up a lot once done. You may want to try it in a small amount. I would appreciate your sharing on result. Happy cooking 😀😀
Why do you need to remove the fat?
I'd like it with fat.
How it works if you leave 1 cm fat on?
Hi @gyongyipedersen9264, the fats under the skin do not expand at the same rate as the skin. So the fats will hold back the skin from expanding to its maximum size when frying. The crackers will have a more compressed appearance with the fats.
The Thai snack that we call "กากหมู" (khak moo) includes the fats on purpose (crispy with fats, with a different method of cooking), while my recipe is known as "แคปหมู" (khep moo) 😀
Unfortunately, I do not have a recipe for khak moo - but I think there may be some Thai videos online that demonstrate how to make it. Hope it helps 😀😀
@@HomeCookingwithSomjitmaybe if there's about half to one cm of fat it will not be curling and be straight like sticks....will not expand too much but it will still be crunchy
The puffiest pork rinds I have seen on UA-cam. Thank you!
Hi Chau Tran. Thank you for the comment. Glad that you find it great. 🙏🙏😀😀😀
@@HomeCookingwithSomjit😊😮😮😮
I have some frozen pork rind... This looks like an ideal recipe to use it up and make a delicious crunchy snack. Thank you for the recipe 👍🤩
Hi Lina P. You are welcome. I hope you will enjoy the crispy pork rind
😀 alternatively you can cook it this way if there is no sun to dry the rind ua-cam.com/video/FqpZMyYOVQ4/v-deo.html But the result won't be as good as when sundried. Happy cooking
Awwww. She also got two lovely doggo
Hi Pureen Pueyin, thank you for the comment 😀 Yes, they are a blessing 😀
amazing! This is how I like my pork skins! Thank you!
@sealfan1000. Thank you! I'm happy you like how crispy they turned out. Enjoy!
Hi wow very nice cook yummy talaga salamat sA pagbahagi mo idol good morning good health God bless all pamily 🙏🙏🙏🙏 salamat ♥️♥️♥️ Jesus savoir
Hi Marites Cardenas. Thank you for the comment. I am so happy to hear that you like it. 🙏🙏🙏🙏😊😊💖💖
Thank you for sharing
I your delicous bubbling cracking.
I ff the procedure ok
Yummy
@robertogarcia182. Thank you so much! I'm glad you enjoyed it. 😀😀
This is the best style.. Thanks for sharing❤️
@namnama. You’re welcome 😊 Thanks for the comment.
Thanks a lot for sharing this tehnic
i gonna try this 😘😘
Hi Surya Smart. Thank you for the comment. Glad that you like it and trying the recipe. 😀
Very interesting to see the different methods used around the world 😃. Also good to see the precook method , which can be very useful for getting most of the work done ahead of time. Thank you
Hi Michael De Vere. Thank you for your comment. I am so glad that you find the recipe is interesting. 😀
@@HomeCookingwithSomjit doing it right now - only we don't have the Thai sun to help us, so drying in the oven with door open at 55c . Taking a long time 😴
thanks for sharing.
So nice n delicious.
Thank you 😀 Yes, it has quite a loud crunch sound too😄
So crispy, deliciously, mantap...👍👍
Hi Nostalgia Senja. Thank you for the comment. Happy to hear that you like it 😀
@@HomeCookingwithSomjit: Ok. Your wellcom..
Looks enticing... will try it too
Hi ZALAI FOODS, Thank you. I hope you enjoy. 😊😊
It's very clean and crunchy 🎉❤
celsoyubal7590, Thank you for the comment. 😀😀
Ive watch so many videos here in the Philippines about how to cook pork crackers but when I try, it doesn't work! But when I watch ur video I got some idea how to cook it correctly! Thank u very much for sharing ur knowledge and idea, God bless you
@ReimaGumban. Wow! Thank you for the comment and trying the recipe. Yes, this method of cooking pork rind works. Many of my followers have tried and enjoyed the outcome. Happy cooking 😀😀
Thank you for the great recipe
@isaachowell2142. You are welcome. Thank you for the comment 😀😀
Super. Thanks 🙂
@Tomynno. You are welcome. Thank you for the comment 😀😀
Pintar bnget masaknyaaa
You are amazing, how much love and attention you put into it
Beautiful ❤️
Hi Gabriel Ramos. Thank you for the compliment. I am so happy to hear that. 💖🙏
well done, thanks
@ricardomateo5692. Thank you for the comment :)
Thank you for sharing... Could it be possible to dry it in an oven over low heat?
It is possible, however, please note that the pork skin may not be as dry as the intense heat from the sun, which will affect the expansion of the crackers. It may also take long hours too. If you have it, a dehydrator machine would be the next best thing after the sun. Hope it helps 😊
So,nice thank u for sharing .
Hi Juvelyn Navarrete. Thank you
Good Job👍😊
Hi @user-qw5gr3th1c, thank you 😀
Your English is excellent 👍👌
@mosesmanaka8109. Thank you so much. I really appreciate your support. 😃😃
Hi Somjit. Thank you for a lovely recipe. We just love those rinds and now I can make it. I will use the oven as we have to many monkeys. Do we spice while boiling or after popping
Hi Rajen Munsamy. Thank you for trying the recipe. You can add the spices after cutting them into pieces. Happy cooking. I have here also the recipe without drying it in the sun, here is the link ua-cam.com/video/FqpZMyYOVQ4/v-deo.html No-Sun Crispy Pork Rinds - Kep Moo
When i was in Thailand this was one the best things to snack on
Drinks alcohol cocktails what not
Goes great with everything along spicy sauces especially Nam prik
@CookandTravel777. Yes, this is really good with alcohol. Thank you for sharing 😀😀
Thank you for sharing this recipe. I am still in the drying stage. We have not had good sunshine here in East Africa. Global weather patterns seem to be changing. Will continue to dry them further. I was impatient so I deep fried a few dried small pieces and I was so excited as it fluffed and popped. I had to boil the skins for some hours. I guess yours are from a pigling or young pig.
Hi Cynthia Correia, thank you for trying this recipe 😀 Yes, in Malaysia too, we had cooling weather for a few weeks now. It's was quite unexpected. Wow, I'm excited to hear that! It's going well.
Yes, I think the age of the pig does have a difference. My butcher told me that they only source young pigs - so that may make a difference in the boiling time 😀 Thank you for sharing 😀
Hi Somjit. Finally managed to thoroughly sun dry the pieces as we had a spell of very hot weather for the last two days. I have completed the storage process. They fluff out exactly like yours and the family loves them. Thank you so much for being generous and sharing the recipe step by step.
Hi Cynthia Correia, thank you for sharing your result 😀 I'm so happy to hear that they turned out well and that your family are enjoying them. It's a great encouragement for me 😀
Thank you for sharing!!
Hi Essonish, You are welcome. Thank you for the comment 😀
And the water you boil the skin in makes great gelatin for head cheese and other stuff!
I hope you didn't just throw it away. I dry mine in the oven on very low about 100F to 125F.
Hi Don Marshall. Wow! that's nice. Usually I will discard the water. I will try to make use of the water the next time. Thanks for sharing. 😀 Happy cooking
Somjit i love watching your video, so simple but its clear and easry to understand. If possible could we be more in touch, i have many question according to this pork skin. I did try this but it doesnt expand like i want, or it just burn. Please give me a waybso we can be in touch
Hi Filo Baskoro. Thank you for trying the recipe. Yes, here we can be in touch. Maybe the oil is not hot enough during the frying time so that the skin didn't expand as much. Sorry for the delay on responding to your message. Happy cooking. 😀😀
I use meat dryer instead of sun and tallow instead of oil.
Amazing carnivore snack.
Ready in a few hours.
@RodinaJanikova. Excellent! I am so glad to hear that. Thanks for sharing. 😀😀
Somjit very easy recipe to follow. question. could you dehydrate the skin vs sun?
Hi Patti Ann. I have not tried dehydrate it. I guess sun dry is the best option if we have a strong sun. Thank you for the comment. 😀😀
my mom used to make THEM on sunny days to eat and sell at shop as well. today will try to do it myself and see how it goes.
Hi Daoheuang. Great! Thank you for trying the recipe, I hope you will enjoy the dish. Thank you also for the comment 😀😀😀
I'm from Japan and even im planning to make and keep it in some shops around my house for selling so can you please tell me how long does it last😀
Does it stay fresh for months and months ?
Can you please tell me best before how many months we should consume it?
Hi @riddlr2055, after the first fry, the dehydrated pieces can be kept for about a year in the oil (as long as the oil does not go bad). After the second fry, it will stay crispy for about 2-3 days in an air-tight container at room temperature (about 25C). Hope it helps 😀
Is possible to stop curling or to make it not to curled...so it would looks like sticks
@nicanorbadal689. You can cut it shorter if don't want it to curl up. Thank you 😀
wow yummy
@evelynteves8916. Yes, it's very delicious. Thanks for the comment. 😀😀
Super extra thank you , dziekuje
Hi eszymanowska0077. Thanks for the comment. Glad that you like it 😀😀
@@HomeCookingwithSomjit and i will do it in my home
can i cook it in pork fat? because carnivore is not about plants oil 🤔
So it's necessary to use vegetable oil???
@christianpereyracespedes8099. Not necessary to use the vegetable oil. Any cooking oil is good. 😀😀
Mantap bosku 👍🏻👍🏻😁
Hi Anak Menua Keranggas, thank you for the comment 😀
Soooo good…I seasoned with a five spice salt and served with braised pork cheeks, black pudding, burnt apple purée an pickled red cabbage
Hi tomtomthebear, wow! that's sound so delicious. Thanks for sharing 😀
That sounds sh!t
Hi Somjit...can you please share Recipe for Thai Crispy Pork Knuckle plus the Sauces. Thank you
Hi Sam W Foong, I don't have the crispy pork knuckle recipe at the moment. However, I have done braised pork knuckle with pickled vegetable, which you might be interested. Here is the link to the recipe ua-cam.com/video/CEZ7_ZJLXJ8/v-deo.html enjoy! 😀
Why do you put the skin into de the oil overnight and that oil must from vegetable or not
@christianpereyracespedes8099. It can preserve the skin for a long time and it is not necessary to use the vegetable oil. Any cooking oil is good to use. 😀😀
So delicious! Going to try making it. Butbit is necessary to soak/keep the dried skin in oil? What is the reason for soaking? With love!
Hi Tralala bonbon, thank you for the comment 😄 Oh yes, it is very delicious and addicting! It is necessary as a means to preserve the non-fried skin so that air and moisture will not affect it during storage. However, if all the fried skin is to be fried at the same time after it's ready, then it is not necessary to soak with oil 😄 Hope it helps 😄
@@HomeCookingwithSomjit I was wondering the same thing but figured out someone would ask you. LOL
@@9w2xyz me too😅
Awesome
@takyongwong3582. Thank you 😀😀
@@HomeCookingwithSomjit Thank you I will try it and when I do I will let you know. In Germany they hard to find. Got a couple asian stores with them. Kinda far though
Happy cooking 😀
Thank you very much.❤
Hi @SPDATA, thank you 😀😀
Which oil do you use? Can I use animal lard as a substitute?
Hi tracey james. Yes sure you can use any oil. Happy cooking 😀😀
Can we dehydrate (in a dehydrator) instead of sun drying?
@rsmb99. I think you can, not sure the outcome as I have not tried doing that. I don't have the dehydrator at home. Happy cooking 😀😀
Hi somjit, why do you have to soak it in oil over night?
Hi Boomer Control. By soaking in oil overnight help the skin to absorb enough oil and expand better when fried. Thank you for the question. Happy cooking😀😀
@@HomeCookingwithSomjit thank you somjit. 🙂
You're welcome 😀
After you boild the pork skin, what do you with water? When water cools down it becomes like a thick jelly, which I believe is collagen.
@whatisgoingonineedtoknow.468. I discarded the water. I don't really have any recipe to be using it though. Thank you for the question 😀😀
So I'm going to make fried chills with pork crackers I'm scared but excited with me luck! 😬
Hi Garnett Spontini, Good luck and happy cooking. Enjoy the process and it will surely turns out perfect. 😊
I am currently baking the skins in the airfrier, well drying them on 100C, so i hope it works
@teresasvk2443. Yes, it can. Once done from the oven. Put them in the oil and reheat for bit, just when hearing the cracking sound then turn off the fire. Once cool, keep them in the freezer for about 4 - 5 hours. Take them out. Once thawed, fry them in the super hot oil and they should crack up so much.
@@HomeCookingwithSomjit hmm...thanks for the advice, but it just seems totaly unnecessary. After i dry them for 4hs in the airfrier, (100C), i fry them, and they cracked up perfectly. But maybe i try your method one day.
@teresasvk2443 thank you for your feedback 😀 I'm happy to hear that it cracked up perfectly 😊
Can make dry Use oven?
Hi Clara 4215, thank you for the question 😄 I've not tried it myself, but it might work on the oven's lowest setting for a few hours. Do note that if the temperature is high, the skin will dry unevenly, causing it to become hard when frying.
@@HomeCookingwithSomjit thank you
200F or 93.3C for 4 hours
Hi Somjit, in the Phil. they don't remove the fat on the skin. They'd just fry them as is. Will you please explain why you have to remove the fats on the skin? Please advise. Thank you.
Hi Rosita Chua, sure 😀 The fat holds the skin together, so when frying, it prevents the skin from expanding to its fullest size. I don't think it's a necessary step in the Philippines, but in Thailand, we remove as much of the fats as possible to get the maximum size crackers and crunch. Hope it helps 😀
If I don’t have Sun can I use dehydrator?
Hi M VIDAL-GOMES, thank you for the comment 😀 Yes, a dehydrator will be the next best thing. I don't have one however, so I'm not able to advise on the setting. Do let me know if it works out for you 😀 Happy cooking!
How long we can keep that soaked skin??
@curryhavefun1674. It can keep very long time, 1 year and more 😀😀
Hi! There!
I am from Bangladesh. And i want to try it in my home first then i want to go for small business as home delivery only. I have one thing to know from you that, How long i can preserve this chips after frying and will the chips temain crespy after packing untill the customer open and give a bite.. Thank you.
Hi moses mondol, thank you for the questions 😀 For selling, I would suggest to keep it in air tight containers. From experience, the crackers' crispiness usually last about a week in air tight containers. Hope it helps, and I hope you succeed in the small business 😀
Thank you for your kind information.
You're welcome 😀
How about mass production for business can I used this method?
Hi Eyao Jonathan, thank you for the comment 😀 I think you should be able to do mass produce it if you wish to. The good thing about this snack is that, once the drying and first fry is done, the pork skin can be kept for years in the oil - provided there is zero moisture and the oil itself does not go bad. I wish you the best and success if you pursue it 😀
How about when you finish drying from the sun can we cook directly without first fry?
Not recommended as the result won't be good.
Please teach us how to make home made prawn crackers
@shenazminwalla3609. Yes, prawn cracker coming on the way. stay tuned! Thank you for the suggestion 😀😀
Alhamdulillah, masyaallah thank you for the recipe
Hi Rick Pryce, thank you for the comment 😀
Bruh
Kurang ajar
can i try drying it in the oven?😅i got no place to dry it under the sun😅
Hi Diey, Yes, sure you can but result won't be as good as drying in the sun. the skin might not crack up as much. happy cooking 😊😊
@@HomeCookingwithSomjit wah..thank you😊
hmmm..wondering why it needs to be soaked in oil?
@jtboy888. to keep it moist and lasting. Thank you for the question :)
@@HomeCookingwithSomjit thanks.. Understood.
Pwede makapalit ug kubal tag pila ang kilo?
Hi Melchor Sacares. Sorry we don't sell the product, just share the recipe.
Thank you lah. No one told me you had to remove all the at post boiling. Sawadee Somjit... and thanks again. BTW, is that a Henckel and Zwilling Santoku knife ar?
Sawadee Khun Alan S Tan. Thank you for the comment. Yes, it is a Zwilling Santoku knife. 😀😀 Glad that you like it 😀
How many kilos did you cook?
Hi Eyao Jonathan. Usually I cook 2 - 3 Kg at times as this can be kept for a long times. 😀🙏
Thai pork skin vs Chicharrone?
@loadsheddingzim. Yes, it's delicious. Thanks for the comment 😀😀
Why need to soke the dried skin into the oil
@ivymejares266. To help make the pork rind crack up better when fried. Thank you for the question 😀
Can the pork skin be dried in a food dehydrator?
Hi Garnett Spontini . Yes, sure you can. Thank you for the comment. 😊
Where can I dry the skin if I cant do it in the sun please?
Hi tamika, if it is not sundry, I guess it needs to be put in the
food dehydrators machine or in the oven (in super low heat for a long time). By the way, I have not tried on both methods before as I don't have the machine myself. Sorry, can't help much with this. Thank you for the comment 😀😀
👍👍👍
Hi Shinta 99. Thank you. glad that you like it 😀
Galing mam salamat Kasi gusto Kung makapag luto ng ganyan at bahala ka narin sa channel ko.
Hi Lando Carilla. Thank you. sure you can cook as it's quite easy to make. Thank you for the comment 😀
Anyone ever try those pork rind pellets they sell on Amazon? Are they any good?
Hi No Name Bleach, thank you for the comment 😀 I'm not able to answer this question as I've not tried them myself. I hope someone will be able to share their experience though 😀
@@HomeCookingwithSomjit thanks! 😊 I might order some tomorrow and see how they turn out.
Why do you soak it in oil over night ?
Hi One Love, thank you for the comment 😀 I soaked it in oil over night to preserve the non-fried pork skin so that air and moisture will not affect it during storage. However, if all the skin is fried at the same time, after it's ready, then it is not necessary to soak with oil 😄 Hope it helps 😄
@@HomeCookingwithSomjit 👍🙏🙏🥰
Goreng with api besar or kecil?
Hi Disa stephen. on medium heat but oil must be really hot before putting in the pork skin 😊
The pork skin I have access to has LOTS of fat on them. Where do you find pork skins with so little fat?
Hi Dave Post. thank you for the comment. I order it from my regular pork seller, she will help to clean it. 😀
@@HomeCookingwithSomjit where is that? Which country and city?
She sells in Puchong district, Selangor state, in Malaysia 😀
@@HomeCookingwithSomjit Thanks. I was hoping it was Thailand where I live.
@@HomeCookingwithSomjit which pork seller in Puchong?
Pwede mangayo ug contact no. kay moorder kog kubal bali 100kls.?
Hi Melchor Sacares. Sorry we don't sell the product, just share the recipe.
vocie is very cute
Hi 해파리1, thank you for the compliment 😀
Please write the recipe. I have to go back to view the video to write as I go to get the recipe.
Hi deltagpap, thank you for the feedback 😀 I will add it to my pipeline, and will let you know when it's up 😀 Sorry for the inconvenience 🙏
No salt or seasonings
@user-kx3mj3vb9k. No for this recipe, However, if you want to add seasoning can do it while boiling the skin or after cutting before drying it. 😀😀
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WHY ? Why remove the scraps of fat on the skin? Why is that bad?
Hi @SpamMouse, the fats under the skin do not expand at the same rate as the skin. So the fats will hold back the skin from expanding to its maximum size when frying.
There is another Thai snack that we call "กากหมู" which includes the fats on purpose (crispy with fats, and noticeably smaller with a different method of cooking), while this recipe is known as "แคปหมู". Hope it helps. 😀
@@HomeCookingwithSomjit Thank you for taking the time to answer my question, I have eaten this so many times - now I will experiment at home when I can. ฉันเคยอาศัยอยู่ใกล้จังหวัดขอนแก่น 😀
@SpamMouse, Nice! Khon Khean is so near to my home town 😀
I like my skin with the fat please
Hi DJ Ther00billz, thank you for the comment 😀 The Thai method usually removes the fat, so the skin expands a lot more. If you prefer, you can fry it it with the fat - but do note that the skin may not grow as big as in the video. Hope it helps 😀
THAT IS CALLED CHICHARON!
@angelobandal7112 . Yes! That's Chicharon and it's so delicious. Thanks
The most complicated recipe 😅
@annagorshkova111. Yes, it is but so worth it after it is done. Thank you for the comment 😀😀
too much work
@Diana-xm1dm. Yes, it's a lot of work and it worth the effort. Thanks for the comment. 🙏
Cant you just dry in the oven at a low temperature? It must be more hygienic and quicker.
@wessley4606. I have not tried with the oven, hence I am not able to advice whether the pork rind will puff up a lot once done. You may want to try it in a small amount. I would appreciate your sharing on result. Happy cooking 😀😀
@HomeCookingwithSomjit I think you are the best person to figure this out
@wessley4606. Thank you so much 😀
It will work, I've done it. Good luck.