Buying meat, people often after cutting it throw out a very valuable product, without even knowing about it. This refers to pork skins. Meanwhile, the recipe for their preparation is known to many peoples of the Earth; in a number of countries, skin dishes are considered a real delicacy. We invite all readers not to neglect this offal, but to make sure that it is well worth respect. Try to cook one of the dishes in which the pork skins are involved: recipes with photos clearly show how delicious they are. Chances are good that one of the options will become a favorite in your family.
Mexican chicharrones for beer
Even if you buy already cut meat, the store also sells pork skins separately. The recipe that came from faraway Mexico will give you a wonderful appetizer, which can be crunchy and just like that, and even with a foamy drink it is absolutely magnificent.
The skin in the store is sold rolled up in a tube. It needs to be expanded, washed and dried. Then the offal is cut in large enough plates (they are greatly fried during baking, so it is not worth chopping), salted and seasoned with spices. You can take your favorite ones, but the main component is peppers, at least red, or rather a mixture of them. The plates are laid out on a baking sheet away from each other and placed in the oven. How long they stay there depends on the thickness. Focus on 3 hours, but occasionally check for readiness. Sharp, crunchy and rosy “crackers” should turn out.
Casserole in Russian
If you want to serve as meat pork skins, the recipe will look different. The expanded product is cleaned of excess fat (if you are not against fat, you can skip this step), the windward edges and seals of the wind control are cut off. The skin is cooked for forty minutes with the addition of salt and peppercorns. At the same time chopped onions, can be squares, can be half rings. Roasting is made from it; after tanning, half a glass of beer is poured into the pan. As it boils, the dish is immediately removed from the burner, and the contents are flavored with a stack of rice vinegar. The cooked skin is washed with cool water, put into the mold; the inside wakes up with onions, strained from the liquid, chopped garlic, pepper and salt (if necessary). Then the skin is folded in half and marinated with onion, in which a spoonful of honey is added. The mold is put into the oven; after a third of an hour, the skin turns over and is poured with marinade every five minutes. The total cooking time is half an hour.
Skin with Beans and Capers
There are several wholesome dishes in which just the pork skins are the main ingredient. The most delicious and delicious recipe is offered below.
- A glass of beans is soaked in cold water until it swells, washed and boiled until softened.
- A piece of skins of grams for two hundred poured boiling water and cleaned with a knife.
- In a deep frying pan, a little olive oil warms up; it makes frying from chopped onions.
- Next chopped big tomato is added.
- After five minutes, strips of skin are thrown in, a spoonful of capers is laid and water is poured - about a glass.
- The dish stews for about ten minutes under the lid.
- Beans and chopped dill are poured last.
After a quarter of an hour, the pan is removed from the stove, the food is a little infused and served on the table.
Korean salad
Everyone knows a salad with pork ears. However, this dish is even tastier, in which pork skins are involved. Recipe: Pickled offal strips plus seaweed. The remaining components can be selected at your discretion. The main thing is to correctly pickle the skin. It is done like this.
A pound of skins is cleaned of excess fat, poured with water and placed on fire. After boiling, the foam is removed, the fire is muffled, the water is salted, and the chopped garlic clove is inserted. The skin will boil for about two hours. It should cool right in the broth, after which it is removed, re-stripped of fat and cut with thin straws. In a bowl with offal rubbed a clove of garlic and a little ginger. Poured:
- a spoonful of red hot pepper flakes;
- as much paprika;
- salt (if it seems that the skins are under salted).
Poured:
- a spoon of rice vinegar;
- three tablespoons of soy sauce;
- a spoon of fish sauce;
- a large spoon of rice wine;
- a spoonful of sesame oil;
- half a spoon of liquid honey.
After stirring, the onion-feather is cut into the marinade, the contents of the bowl are again mixed, and it is put in the cold for half a day. After this time, the skins can be eaten right this way, sprinkled with sesame seeds, or you can put them in a more complex salad.
Pork skins: recipes. Bulgarian roll
Washed and peeled skin is cut with fairly wide ribbons. The meat is cut into long thin strips. The skin is laid out on the table “face down”, a piece of pork is placed on it and generously wakes up with spices and salt. Pepper must be included. The roll is tightly folded and pulled by a thread. Billets are poured with cabbage pickle and boiled for twenty minutes. After turning off the fire, they are left in the brine for another half hour, after which they are caught and cooled in the refrigerator. Finished rolls get rid of threads and cut into circles.