Geir Widar
TVWBB Wizard
For at least ten years I have tried to make my own version of fried pork skin. The crunchy, salty tasty stuff that you can buy in small bags. I have never succeeded, until now.
Here I have learned that people all around the world makes food of pig skin, with the fat removed, or not. I finally found a recipe that I could use, following links on this site.
I have tossed lots of pig skin over the years, making inedible versions of the fried skin, as well as not knowing what to do with it.
Here’s how to do it:
Remove as much fat from the skin as possible. Believe me; you do not want any fat left on the skin. Even a small layer becomes too much!
Simmer the skin for a couple of hours in lots of salt hot water. Check from time to time, so the skin parts do not cling together.
I do not have a dehydrator as suggested, so I hung the pieces in my cellar to dry. For about two months or so. A shorter period is probably good enough, but the skin needs to be dry as bone.
No pictures so far, but here is a couple of pics from the last part of the process:
I’ve cut the large pieces into smaller ones with a pair of metal scissors. A normal pair of scissors won’t do the job, believe me.
Here are the pieces after frying at 360 degrees F. Nothing much happens after let’s say three minutes, but I guess I have fried the pieces for six minutes.
Very tasty, crunchier than anything else, not healthy at all, I believe, an almost overpowering taste of pig (remove as much fat as possible as I have mentioned..)
A couple of pieces, together with some beer, maybe a couple of shots of Jägermeister, and life is good!
Fluffy, incredible crunchy, full of taste..
This is the way to do it. the taste is many times better than the stuff you can buy.
Click on pictures for large ones
Here I have learned that people all around the world makes food of pig skin, with the fat removed, or not. I finally found a recipe that I could use, following links on this site.
I have tossed lots of pig skin over the years, making inedible versions of the fried skin, as well as not knowing what to do with it.
Here’s how to do it:
Remove as much fat from the skin as possible. Believe me; you do not want any fat left on the skin. Even a small layer becomes too much!
Simmer the skin for a couple of hours in lots of salt hot water. Check from time to time, so the skin parts do not cling together.
I do not have a dehydrator as suggested, so I hung the pieces in my cellar to dry. For about two months or so. A shorter period is probably good enough, but the skin needs to be dry as bone.
No pictures so far, but here is a couple of pics from the last part of the process:
I’ve cut the large pieces into smaller ones with a pair of metal scissors. A normal pair of scissors won’t do the job, believe me.
Here are the pieces after frying at 360 degrees F. Nothing much happens after let’s say three minutes, but I guess I have fried the pieces for six minutes.
Very tasty, crunchier than anything else, not healthy at all, I believe, an almost overpowering taste of pig (remove as much fat as possible as I have mentioned..)
A couple of pieces, together with some beer, maybe a couple of shots of Jägermeister, and life is good!
Fluffy, incredible crunchy, full of taste..
This is the way to do it. the taste is many times better than the stuff you can buy.
Click on pictures for large ones
