How to cook pork skin in the oven. What can be cooked from pork skin

Making pork skin rolls

Even those who are accustomed to buying pork in a store or market sometimes have a question: what to make from pork skin?
Is it even possible to eat it and will it be tasty? “Cozy Kitchen” confidently answers: it’s possible to eat, it’s tasty and even healthy! At the same time, preparing pork skin is a very creative process. Each experienced housewife comes up with something of her own, unique. Jellied meat and heh are prepared from them, salted, stewed, fried, pickled, boiled. Some add the skin to borscht, others add it to minced meat for cutlets, while others put it under pressure and use it as an independent product. In a word, dishes made from pork skin are very, very diverse. One of the most interesting options is pork skin rolls. We offer several options! Choose, cook, taste delicious pork skins. The recipe - any of the ones proposed - is simple and does not require much experience from the housewife.

Pork skin is an indispensable product for preparing delicious rolls with a variety of fillings.

How to cook pork skin

When consuming pork meat and lard, many consumers simply throw away the skin, considering it too tough and unsuitable for food.

Perhaps they would be very surprised to learn that in many countries of the world it is an important ingredient in the national cuisine.

Moreover, pork skin dishes are increasingly becoming a popular international snack, which in Canada or the USA is a huge success and is sold everywhere.

As we have already understood, you definitely shouldn’t throw away such a product - you can surprise your guests with unusual dishes, some of which are prepared without pork at all in the classical sense, but with the skin.

Compound

The vitamin and mineral composition of pork skin is quite rich in various substances that are certainly beneficial for the human body.

Let's start with vitamins - almost all B vitamins are present in the skin, and in smaller quantities also B, H or PP.

The situation with micro- and macroelements is also good - from the product in question the human body can obtain phosphorus and chlorine, potassium and sodium, sulfur and magnesium, calcium and iron.

As for BJU and energy value, there is no consensus here - it all depends on how accurately it was possible to separate the skin from the underlying layers of fat or meat.

It is known for sure that the amount of carbohydrates in such a product is approximately zero, but 100 grams contain 37.5 grams of protein, while 23.5 grams of fat.

The energy value indicated in different sources is fundamentally different - from a rather modest 210 kcal per 100 grams to 393 kcal. In any case, such an offal can hardly be called dietary, so its amount in food should be moderate.

Benefits and harms

Many components that make up pork skin are beneficial to human health. This component of various dishes is useful to the body for several reasons.

Protein. Protein food is fundamentally important for the human body, since it is a building material for the muscular system. Pork skin contains a lot of proteins, but by itself, admittedly, it is not very useful in this regard - it does not contain enough amino acids necessary for the full absorption of this component.

Minimum carbohydrates. As you know, unused carbohydrates are stored in the body as fat deposits, so the diet should contain no more of them than is necessary for daily activity. If an overweight person actively eats something like pork skin, he will receive everything except carbohydrates, because the body will be forced to break down its own fat deposits, and weight loss will occur quite quickly.
Unsaturated fats. Proponents of a healthy diet probably know that there must be fat in the diet, but one type of this nutrient is only beneficial, while the second clogs the blood vessels with cholesterol and is deposited in the form of unnecessary folds. The product in question, without any inclusions of lard, contains a lot of “safe” fats, so all the good things that are usually said about olive oil can be said about it.
Allowed for diabetics. For people suffering from uncontrolled blood sugar levels, it is extremely important not to aggravate the situation with excess carbohydrates, so they have to go on a strict diet. There are practically no carbohydrates in the skin, and accordingly, its glycemic index is very low, unlike many other delicacies.
Sodium. This trace element, of which there is quite a lot, is very useful for the human body - in particular, it is necessary for proper metabolism, stimulates brain function and makes the skin healthy.
Dietary product. Pork skin, despite its rather high calorie content, is well suited for many diets that limit the consumption of certain food groups.

Being objective, let’s also talk about the harm, which from regular consumption of such food will not be much less than the benefits.

Fat . Pork skin in a carcass usually comes into contact with fat, and it is almost impossible to separate it so that there is as little fat as possible on it. Accordingly, ideal skin practically does not exist - it is always with a layer of fat, and due to its huge caloric content it is incompatible with a slim figure.
Cholesterol . Unfortunately, the product in question contains not only “good” fats, but also “bad” fats - the same ones that lead to clogged arteries and heart attacks. The more such food, the higher the risk, so you should be careful once again.
Sodium. What was a plus may also turn out to be a minus. The stimulating effect of this mineral on the cardiovascular system can be critical if it is weakened by a particular disease. As a result, even a relatively small amount of such a product can provoke an exacerbation.
Rigidity. After all, pork skin is unhealthy even because of its texture, especially when fried. The body passes the first test when it enters the mouth - a hard snack creates a significant load on the teeth, contributing to the destruction of enamel. In the stomach and intestines, even a thoroughly chewed product is digested for quite a long time and with difficulties, and the hairs present on the skin often cause appendicitis.

Recipes

If you know how to properly cook pork skin, you can make many interesting snacks at home without letting any of the pork go to waste. Cuisines of different nations of the world offer different ways to use this offal, but we will consider only a few popular recipes - it will definitely be tasty and unusual.

Source: https://nevkucnogo.net/kak-gotovit-svinuju-shkurku.html

Pork skin roll with vegetables

Ingredients:

pork skin – 0.5 kg;
2 medium carrots;
1 onion;
1 bell pepper (preferably bright red);
2-3 cloves of garlic;
salt and pepper to taste;
4 black peppercorns;
2-3 bay leaves.

Preparation:

Peel the carrots and cut into circles. Chop the onion into half rings. Remove the stem and seeds from the bell pepper and cut it into thin strips.

Fry all the vegetables in vegetable oil, adding salt and pepper. Drain off excess oil.

Unfold the skin on a cutting board, fat side up, and spread the vegetable filling on it. Carefully roll it into a tight roll and tie it in several places with thread.

Bring water to a boil in a saucepan, add salt, black peppercorns, bay leaf and garlic. Place the prepared roll in a saucepan and bring to a boil over high heat. As soon as it boils, set the heat to low and cook for 2 hours.

Cool the finished roll, remove the threads and cut into portions. Can be served either cold or warm.

Each housewife can have her own recipe for pork skin roll.

Pork skins with garlic

Garlic skins can be used not only as a snack. Eating this dish helps strengthen the immune system and restore tissue in the joints.

What ingredients will you need?

The recipe includes 400 g of pork skins, as well as:

turnip onion (peeled) – 1 pc.;
large head of garlic – 1 pc.;
allspice (peas) – 2-3 pcs.;
table salt – adjust the amount of the ingredient to taste.

If desired, you can add ground hot pepper to taste.

Step-by-step cooking process

The process of preparing garlic skins consists of the following series of actions:

The skin must be cleaned of bristles and fat; if there is a seal, it should be cut out. After this, the product must be washed in running water.
Cut the skin into pieces convenient for consumption and place them in a saucepan.
Next, you need to put a whole onion in the pan and add water. It should completely cover the main ingredient.
Place the pan on the stove over moderate heat. When the broth boils, remove the foam, cover the pan with a lid and reduce the heat to low. During the further cooking process, it is important to periodically stir the contents; there is no need to add water.
1.5 hours after the start of boiling, you need to remove the onion from the broth and add allspice and salt.
After another 1.5 hours, you need to add garlic, passed through a press, into the pan. Mix the ingredients thoroughly and remove the pan from the heat.
After this, the contents from the pan should be transferred to a container of suitable volume, and the skins should be covered with a food bag. Next, use a saucer to compact the contents. It is recommended to leave the saucer.
Place the container with the contents in a cool place for approximately 10-12 hours.

It is recommended to serve the skins with boiled potatoes and fresh herbs.

Pork skin meatloaf

Ingredients:

pork skin – 0.5 kg;
pulp or minced meat (pork or beef) – 250 gr.
salt, pepper, spices to taste.

Preparation:

If we use meat, then beat it to a thickness of no more than 1 cm. Minced meat does not require additional preparation.

Place the meat on a pork rind, lard side up, on a plate. We roll the skin stuffed with meat into a tight roll, tie it with thread or wrap it in cling film.

Boil in salted water with spices for about 2 hours.

Cool, remove the “casing” and get an excellent alternative to sausage!

The combination of pork rind and ground beef produces optimal flavor.

Braised pork skin roll

Ingredients:

pork skin – 0.5 kg;
garlic – 2-3 cloves;
salt, pepper and spices to taste;
chopped greens (dill, parsley, onion, cilantro, basil).

Preparation:

Place the washed skin on a cutting board with the fat side up, spread with chopped garlic, sprinkle with herbs and spices. Roll into a tight roll and tie with thread.

Place the prepared roll in a form for stewing (duck stew, goose stew, etc.) Add a little water (you can use “Liquid Smoke”), cover with a lid and simmer in the oven preheated to 180°C for about 2 hours.

Braised pork skin roll is just as delicious as boiled one.

Boiled roll with pork skin and herbs

Ingredients:

pork skin – 0.5 kg;
greens (dill, parsley, etc.) – a bunch;
salt, ground black pepper - to taste;
garlic – 2-3 cloves.

Preparation:

Place the washed skins into boiling water and boil for about 1.5 hours. It is important to bring them to readiness, but not to overcook them.

Spread the boiled skins on a cutting board. Salt, pepper, rub with chopped garlic, sprinkle with chopped herbs. We form a tight roll, wrapping it in cling film. To be safe, you can grab it with rubber bands “for money.”

Place the prepared and cooled roll in the refrigerator or freezer for 1-2 hours. Cut the frozen finished roll into portions (you can do it directly in the film).

This pork skin appetizer is perfect for both a feast and a family dinner, combined with mashed potatoes.

Pork skin roll with herbs is an excellent cold appetizer.

You may also have your own pork skin roll recipe. For example, a combination of fried minced meat and vegetables, herbs and boiled eggs, or something else completely special. Either way, Cozy Kitchen is confident you'll love the pork rind! What to cook with it? This will no longer be a difficult question for you.

Pressed pork rinds

It is recommended to thoroughly boil pork skins before pressing so that the ingredient is soft enough.

Pork skins. How to cook? You can make pressed skins.

It should be borne in mind that if the skin from a young individual is used, then less time is required to prepare the dish.

What ingredients will you need?

To prepare pressed pork rinds with a classic composition you will need:

pork skins, trimmed of fat and singed of bristles - 700 g;
washed medium-sized carrots - 1 pc.;
turnip onions without peel – 2 pcs.;
laurel leaves – 2 pcs.;
table salt (coarse or fine) – 30 g;
black pepper (in the form of peas) - 5-7 pcs.;
allspice peas – 3 pcs.;
garlic in the form of peeled cloves - 3 pcs.;
dried rosemary, crushed – 2-3 g;
paprika (delicacy) – 6 g;
coriander (used in powder form) – 2-3 g;
hot pepper pod – ½ piece;
freshly ground black pepper – 1-2 g;
ground turmeric – 2-3 g.

The type and amount of spices can be changed according to taste preferences.

Step-by-step cooking process

The process of processing pressed skins consists of the following procedure:

The skins should be washed, placed in a pan and filled with water.
Place the pan on the stove with maximum heat and cook the skins for approximately 3 minutes from the moment of boiling.
After this, the skins need to be placed in a colander and washed. Wash the pan.
Place the skins back into the pan.
Cut the carrots and onions into 2 parts.
Place the ingredients in the pan with the skins. Fill the contents with water (it is advisable to use boiling water).
After this, you need to add laurel leaves, black and allspice peas, as well as rosemary (1 g) and salt to the pan.
Place the pan on the stove over moderate heat and boil the contents for about 3-4 hours.
While the skins are boiling, you need to mix the remaining rosemary, paprika, turmeric, as well as pepper and coriander in a deep bowl.
Grate the garlic using a small-hole grater and chop the chili pepper with a knife.
Cool the boiled skins in the broth. After this, they need to be placed in a colander and the moisture should be allowed to drain completely.
Then the skins need to be placed in a bowl with spices (from point 10), add garlic and chili pepper to the contents. Mix the products thoroughly. The spices should cover the skins on all sides.
After this, the contents from point 11 should be placed in a strong bag or in a baking sleeve. Release the air from the bag and tie it.
Place the bag with the contents in an empty pan and place pressure on top. You can use a flat plate (it needs to be placed on top of the bag) and a jar of water (it needs to be placed on the plate).
Place the structure in the cold and leave the skins to soak in spices for about 10-12 hours.

The finished skins should be removed from the bag (they should keep their shape) and cut into portions. It is recommended to serve pressed skins with rye bread and fresh herbs or vegetables.

Preparing the skin for cooking

Before you start preparing certain dishes, it is important to properly prepare the skin so that it is ready for use. The first step is to inspect the outside for the presence of stubble. If any bristles remain during processing, you need to scorch them over a fire. After this, you need to thoroughly wash the skin under warm running water. If there are obvious dirty marks, then you can scrub with a metal brush. Veterinary seals and quality marks do not harm health in any way, since the ink is made from non-toxic substances.

If the recipe calls for the skin to remain raw, but it is very tough, you can pour boiling water over it. To get rid of the unpleasant odor, the skin is soaked for a couple of hours in cold water with a few tablespoons of salt.

Recipes

Pressed skins

Something similar can be found all over the world, but in our country such a dish is traditionally associated with the Far East, sometimes called a Trans-Baikal or taiga snack. The most difficult thing in preparing it is to get a whole kilogram of skin, although to simplify the task, a small amount of fat is allowed on it.

Interesting cooking ideas

There are an endless number of different recipes for preparing pork rinds, as they are used almost all over the world. Some recipes are considered originally Russian, and some came to us from other countries. The interesting thing is that the skin combines with many spices and can be made spicy, sweet or salty.

Pork skin with spices

Depending on the marinades or spices, you can get a variety of flavors from one recipe if you experiment with seasonings. Let's look at the most common dishes that can be prepared from a seemingly completely inedible product.

Pressed snack

In different parts of the world, this dish is called differently - “press appetizer”, “taiga”, “Trans-Baikal”, “village”. To prepare it, you need to prepare the following products:

1 kg pork skin (maybe a little with fat)
0.5 cup soy sauce
pepper and salt to taste

This dish takes a little over an hour to prepare. The peeled skin is filled with water and brought to a boil. After 15 minutes, the water needs to be replaced and spices and soy sauce added. It is desirable that the skins are approximately the same size, for example, square or rectangular. While they are still hot, they need to be layered on top of each other, sprinkled with spices.

A food whip or bag and a weight weighing at least 2-3 kg (a jar of water, for example) are placed on top of the container on layers of skin. After cooling, the loaded snack is placed in the refrigerator for several hours. Serve in slices.

Korean snack

The most famous Korean snack is marinated pork ears. The skin can be prepared in such a way that it will turn out even tastier, the main thing is to observe the proportions of spices and the sequence of actions. This dish is much cheaper than ears, since the skin is more affordable than pork cartilage, which, due to its popularity, has become an expensive delicacy.

Korean pork skin snack

To prepare Korean skins you will need the following ingredients:

0.5 g pork skin
1 tsp vinegar (can be replaced with apple cider vinegar, rice vinegar or lemon juice)
3 -4 tbsp. soy sauce
1 tsp sugar (can be replaced with a spoon of natural honey)
0.5 tsp ground black pepper, red or white (can be replaced with mustard)
1 tsp paprika (ground sweet pepper or flakes)
salt - to taste (remember that soy sauce is salty)

The point of spices and seasonings is to combine four basic tastes - sweet (honey, sugar), salty (salt, soy sauce), sour (vinegar, lemon) and hot (pepper, mustard).

To give an original taste (optional), you can add the following products:

Peel the skins, remove fat if possible, so that the resulting product is less fatty and high in calories.
Fill a metal container with cold water and place on the stove. Bring to a boil and remove, that is, there is no need to cook them, just boil for 2 minutes. If the skin is from a suckling pig, there is no need to boil it; if the skin is from a young pig, it is enough to blanch it. Tough skins can be cooked a little to soften them.
When the skins have cooled, you need to cut them into thin strips and put them in a container in which they will be marinated.
You need to add all the seasonings and mix well. Before use, it is recommended to let it sit for at least 2 hours so that the skins are saturated with sauces and spices.

Korean pork skins

Pork rinds can be prepared in Korean at home, but to ensure the taste matches the original, it is not recommended to change the proportions of the ingredients used.

Preparation next.

What ingredients will you need?

To decorate skins in Korean, you need to prepare products according to the following list:

pork skin (preferably without bristles) – 250 g;
peeled cloves of young garlic – 2 pcs.;
fresh ginger root, grated – 2 g;
red pepper (ground) – 1-2 g;
sesame seeds (white) – 7 g;
vinegar with an acid concentration of 9% - 3 ml;
honey (it is better to use fresh) – 10-15 g;
soybean sauce (classic, dark) – 20-22 ml;
salt (it is recommended to use sea salt) – 2-3 g.

If honey is not available, granulated sugar can be used in similar proportions.

Step-by-step cooking process

It is recommended to carry out the process of marinating skins in Korean in the following order:

The skin should be washed and removed from fat using a knife. If there is residual stubble, it can be scorched with a lighter.
Place the skin in a saucepan and add water.
Then you need to put the pan on the stove with the burner at maximum heat.
After the water boils, it is necessary to reduce the heating power of the stove.
Remove foam from the pan and salt the contents. You need to cook the skin for at least 2 hours. If necessary, add water to the pan.
After 2 hours, the pan should be removed from the heat. The skin should cool in the broth.
Next, you need to remove the skin from the pan (it is important that it is warm) and remove the remaining lard with a knife. Manipulate carefully so as not to damage the integrity of the skin.
After this, the skin must be cut into portion strips, approximate size 2x7 cm.
Place the cut skins in a suitable container, season with sesame seeds, ginger root and red pepper.
Grind the garlic until mushy and mix it with vinegar, honey and soy sauce.
Pour the mixture from point 10 into the container with the skins. Mix the ingredients thoroughly.

Korean-style skins must be marinated for at least 3 hours. They can then be used as a snack or eaten with rye bread.

How to make homemade pork rind roll

Everything in the pig is edible! Well, or almost everything - every housewife knows this. It is not for nothing that pig farming has become so widespread throughout the world: keeping pigs is relatively easy, and they can feed any gourmet.

You can make a lot of all sorts of delicacies from meat, lard and offal; the head, ears and legs are an excellent basis for jellied meat, and even pork skin is not a waste.

Although many people prefer to feed scraps of skin from the brisket to their own and other people’s cats, we assure you that rolls from it, prepared with skillful hands, are a wonderful delicacy, anyone who has tried them at least once will agree with this.

There are plenty of food recipes, both the most popular, time-tested, and new ones, invented by chefs relatively recently, after the invention of such a wonderful and indispensable thing in the kitchen as a multicooker.

We would like to share some of them with you. It is quite possible that some people know them well, but if our information turns out to be useful for lovers of the culinary arts, both beginners and experienced, we will be glad.

Well, if not sweeter, then certainly more filling, nutritious and healthier. To make sure of this, let's start with the simplest (but very tasty) recipe.

Let's prepare the vegetables: peel the carrots and garlic, then lightly rinse both with cold running water;
Grate the carrots on a coarse grater: it is on a coarse grater that this is important, since if you chop it too hard, it will simply “jump out” into the broth, and the dish will lose its vegetable component;
Wash and scrape the pork skin as thoroughly as possible so that no dirt or coarse inclusions remain on it;
Dry with paper or cotton napkins and place on a board or wide plate with a flat bottom;
Cover evenly with salt (half a tablespoon) and pepper;
Place grated carrots on the skin and garlic, cut into thin slices;
We roll the skin into a cylinder (it should be as tight as possible, so don’t spare any effort) and tie it tightly with twine or thick hebe thread. This is a very important moment: if the roll turns out to be weak, the vegetable filling will simply fall out of it during cooking, and the dish will lose its visual appeal, and the taste will not be the same;
Place the package in a non-stick pan, fill it with water, add the remaining salt and bay leaves, and put it on the fire;
We wait until the water boils and cook for 1.5 - 2 hours;
We take out the finished food with a slotted spoon, put it under pressure, and place it in the refrigerator (not the freezer) for a couple of hours;
Take it out, cut it into slices, adding herbs, vegetables, hot seasonings - horseradish, mustard;
We're happy to eat!

The quantity of products given in the recipe is designed for 8 servings; if necessary, the volume can be adjusted accordingly. If there is no time to cook the “packaged” food, it is stored in the freezer until free time appears.

What can be cooked from pork skin - recipes

With onion, With honey, With garlic, Skin SNACKS with pork

We wondered: what can be made from pork skin? We'll tell you! And you will no longer have to throw money away, paying the price of meat in the store for leather, and then throwing it away.

In many national cuisines, pork skin is an everyday food, and even a delicacy. In our country, it is most often used as part of other dishes, such as soups, cutlets, jellied meat. But the skin can be prepared independently, without adjacent meat or lard. Try it! You will not be left indifferent and will be pleasantly surprised by the recipes for delicious dishes made from such a “waste” product as pork skin.

Korean-style pork skin appetizer Pork skin salad with onions Pork skin jellied pork skin cracklings Recipe for salting pork skins Skin chips for beer (khrumsaliki)

How to prepare pig skin

First, the pork skin must be washed and carefully examined. For light thin ones, no further additional processing is required, but the other one should at least be soaked in water for a couple of hours.

If the bristles are not completely singed, then you will have to burn the skin over a fire (using gas, a lighter or matches). Dirt that cannot be washed off under the tap can be rubbed with an iron dish sponge.

If the recipe calls for the pork skin to remain raw, but you have doubts about its thickness and toughness, it is recommended to pour boiling water over the product. Veterinary control seals are not harmful to health, but it is still better to cut them out.

Korean pork rind appetizer

Skin – 200-250 grams; Garlic – 1-2 cloves; Ginger – 0.5 teaspoon; Ground red pepper – a pinch; Sesame – 1 heaped teaspoon; Vinegar 9% – 0.5 teaspoon; Honey – 1 teaspoon spoon (sugar can be replaced); Soy sauce - 1.5 tablespoons;

Salt - a pinch.

1. We clean the skins from fat, put them in a saucepan with water and send them to the highest heat.

2. After boiling, remove the foam, add salt and reduce the burner to a lower temperature. Next, the skin should be cooked for at least two hours.

3. Cool the boiled skin directly in the broth, after which, while still warm, remove it and scrape off the remaining fat with a knife. The more carefully you do this, the less fatty the snack will be.

4. Cut into strips and season with spices. Grate the garlic and ginger, season with pepper and sprinkle with sesame seeds. Mix vinegar, honey and soy sauce in a separate container, then add the resulting mixture to the appetizer.

5. Add salt last, only after you have tried the dish (and only if the need arises).

6. Let it brew for at least three hours. Korean pork rinds are ready!

Pork skin salad with onions

Pork skin – 250 grams; Salt – to taste; Onion – 1 piece (larger); Red pepper – to taste;

Sesame oil for frying.

1. Prepare the pork skin as indicated in the previous recipe. Clean, boil in salted water, scrape off the fat layer, and chop into strips.

2. Fry the onion in sesame oil and add red pepper. At this point you can add your other favorite spices.

3. Season the skin with chilled roast.

Jellied pork skins

Pork skin – 1 kilogram; Water – 5 liters; Garlic – 3-4 cloves (more is possible); Salt – to taste;

Favorite spices for broth - to taste.

1. Scrape the pork skin with a knife, removing any remaining fat.

2. Boil in water with the addition of salt and spices (usually peppercorns and bay leaves) for four hours. Don’t forget to remove the foam after boiling and reduce the heat.

3. Grind the garlic and boiled skin through a meat grinder.

4. Place into molds and fill with strained broth.

5. As soon as the contents of the molds have cooled, put them in the refrigerator. The pork skin jellied meat is ready after it has completely hardened.

Become a money magnet Just carry it with you...

Fried cracklings

Frying pork rind cracklings couldn't be easier. If the skin of the pig is thin and tender, then after washing it, cut it into small squares and immediately place it in a frying pan for frying.

Salt and sprinkle with spices if desired. The remaining lard on the skin will melt and provide the main fat so that the skin pieces brown.

We catch the finished greaves with a slotted spoon and place them on napkins, thus getting rid of any greasy drops.

It is better to first boil the skin of a not very young pig for 40-50 minutes in salted water with spices. Place in a colander and let the water drain, add a mixture of salt and spices (or salt and flour).

Lightly spray the frying pan with vegetable fat, heat it over high heat, add the skins and fry until golden brown. Frying should take approximately 5 minutes, but since the cracklings are splashed heavily with oil, many people turn down the heat, which is why it takes more time.

But here you need to be careful not to dry out the product. The cracklings are ready as soon as they become crispy!

How to bake skins

The recipe for baking cracklings is not very different from frying, you just don’t need to stand and stir anything. The skins are baked evenly without vigilant observation at 200 degrees. Simply place the crumbled pieces of pork skin on a baking sheet or baking tray and place in the oven. The golden color will tell you when to take it out and try it for a crunch.

Salt the lard that remains after cooking the cracklings into jars and put them in the refrigerator (or freezer). It can be added to baked goods, first and second courses, and used for frying.

Recipe for salting pork rinds

In general, you can salt the skin using the same methods as lard. For example, on our website there is a recipe for very tasty marinated lard. But to be on the safe side, first try the method used specifically for pork skin.

All products are taken to taste: Pork skin; Salt; Spices; Garlic;

Vinegar.

1. Clean the skins, wash them, and cut them into medium-sized pieces.

2. Mix salt with spices and chopped garlic.

3. Take a container in which we will salt the pork skins, generously fill the bottom with aromatic salt, lay out a layer of skins, again salt with spices (so as to completely cover the skin), and again pieces of skin. And so on. The last layer will be salt.

4. Mix water with vinegar in such proportions that it is sour but does not burn the tongue. Pour into a container with salt and skin.

5. Place a plate the size of the container on top and press it down with a weight, for example, you can put a liter jar of water.

6. After 3-4 hours, put it in the cold. After a day, the salted pork skins are ready.

Peel chips for beer (khrumsaliki)

Not only pig ears go well with beer, but also leather chips, the so-called hrumsaliks. They are eaten with pleasure all over the world, crunching into an unusual and incredibly tasty snack.

Pork skin; Spices to taste; Salt to taste;

Fat for frying (vegetable oil, lard).

1. The skin for this dish should be white, thin, without bristles. We clean it of the sebaceous layer, scrape off the fat (carefully!).

2. Place the prepared pork skin into water flavored with spices and salted. Cook for two hours.

3. Rinse off spices in cold water. Place on a towel and let dry.

4. Since the boiled skin is tender, we remove the remaining fat from it very carefully, trying not to damage it. You can put it in the refrigerator to dry overnight.

5. Cut into squares. Place on a baking sheet.

6. Dry in a convection oven at no more than 50 degrees. Excess fat is promptly blotted with a napkin. Or in a warm place (near the radiator). The finished skins are very hard and almost transparent, like plastic.

7. The fat for frying can be made from rendered lard, or you can replace it with vegetable oil. Heat the lard in a thick-bottomed bowl to 180-190 degrees (no more!). Let's remove the dried skin.

8. Having warmed up in the fat, the pieces of skin will begin to swell and increase in volume, while remaining white. If the heat is above average, the hrumsaliki turn out golden and not so fluffy, but still tasty.

9. Using a slotted spoon, place the finished pork skin chips on a towel, let cool, and then transfer to a plate and immediately sprinkle with salt and spices. Khrumsaliki are ready for beer!

You can skip the step with cooking and subsequent washing, starting immediately with drying the skins raw, but in this case the chips will not turn out as airy as they could be.

Harm and benefits of pork skin for the body

The beneficial properties of pork skin include the fact that this product is rich in a variety of minerals and vitamins. Daily consumption in small quantities strengthens blood vessels, protects against cancer, and removes toxins from the body.

https://www.youtube.com/watch?v=Msn7ysSThns

But excessive consumption of the product can cause harm. Here you have excess weight, high cholesterol, problems with the liver and pancreas. In addition, doctors do not recommend consuming raw and fried pork skin to patients suffering from digestive problems and impaired bile production.

Source: https://iz-svininy.ru/zakuski/chto-mozhno-prigotovit-iz-svinoj-shkurki/

Pig - ruddy back

If you cook a dish of pork skin, adding onion skins to it, this will give not only a very pleasant golden-brown color, but also a specific “onion” taste and aroma. Roll with pork skin in onion skins is prepared from:

soft “shell” with a thin layer of fat – 0.8 kg;
garlic – 3-5 cloves (as you like);
peppercorns – 5 pcs.;
ground black pepper – 0.5 tsp;
cloves – 3 pcs.;
bay leaf – 3 pcs.;
salt - 2 table. spoons

Total cooking time is about six hours.

Calories per 100 g. – 350.

Number of servings – 4.

Onion peels must be collected in advance, as you will need quite a lot of them. The exact volume depends on what color you want to get: the more “clothes”, the more saturated it is.

The cooking procedure is as follows:

Soak the skin in cold water for 2 hours;
Dry, thoroughly peel on both sides and place on a plate, greasy side up;
Add salt (half of the total amount specified in the recipe), sprinkle with a mixture of peppers, garlic crushed in a garlic press;
Roll up as tightly as possible, tie with thread and leave for 2-3 hours to soak in garlic and spices;
While soaking, pour the husks into a saucepan, add cold water, and bring to a boil;
Then turn off the heat, close the dish with a tight lid and let the husks steam;
Drain the resulting broth, add the rest of the salt, cloves, bay leaves, and put the roll there (the broth should cover it entirely);
Simmer over low heat for about 3 hours.

Multicooker, help me!

This miracle pan, from which, like from a fairy-tale magic pot, you can instantly extract almost any delicacy - from soup to pies - is also suitable for preparing the delicacy in question. Recipe includes:

pork skin with a thin layer of fat – 1 kg 200 g;
medium-sized turnip onion – 2-3 pcs.;
carrots – 1 large or 2 small;
water – 2½ l;
peppercorns – 6-8 pcs.;
garlic - half a medium head;
laurel leaf – 3-4 pcs.;
salt, spices - who likes how much and what they like.

Cooking for 3-4 hours.

Nutritional value in calories – 350/100 g.

How to cook pork skin roll with vegetables in a slow cooker:

We start by preparing the main ingredient: it needs to be thoroughly cleaned with a sharp knife, then rinsed thoroughly under running water and wiped with a clean cotton napkin;
Place on a cutting board, skin side down and lard side up;
Rub thoroughly with garlic gruel and spices, salt;
Peel the carrots and use a vegetable peeler to cut them into thin vertical slices - the thinner the better;
Place carrots on prepared pork skin;
We twist it as tightly as possible and tie it with thread;
Pour water into the multicooker, add peeled onions (whole), adding bay leaves and pepper;
We set the “Multi-cook” mode with a temperature of 100ºС and a time of 10 minutes;
We put the “packed” “bundle” into the broth, pour a spoonful of salt on top, close the pan and set the switch to “Stew” for 3 hours. The onion is stewed along with the roll;
Having taken out the roll, let it cool and put it in the refrigerator for 8-10 hours.

After this, it is ready to eat.

You can serve the food on the table in the form of slices, sprinkled with fresh herbs and vegetables, or you can make sandwiches from the slices - either way it will be delicious.

Thailand

Khaep moo, crispy pig skins in Thai cuisine, is a specialty of the northern Thai city of Chiang Mai. One way to prepare khaep mu is to cut the pork skin with a layer of fat attached, salt it for several days, and then soak the cutout in water for several hours. This ensures that the fat cells will expand, causing the skins to be "plump" after cooking. The skins are then cooked over low heat for a long time, preferably in lard, but other animal fats and vegetable oils can be used. Pork cooked this way can be stored for a long time. The pork is then cut into small pieces and baked in the oven until crispy. Another method of preparing pork rinds involves curing the pork rind, but instead of soaking the pieces in water, the skin is hung out to dry in the sun before being sliced and deep-fried twice. Another way to prepare this dish in Thailand involves first cutting the pork skin into strips and then boiling them in water, after which they are thoroughly dried before deep-frying.

Northern Thai people most often eat pork rinds along with various Thai chili pastes such as "nam phrik" (made with roasted green chilies) and "nam phrik ong" (made with dry chilies, tomatoes and minced pork). The dish can also be eaten as a snack, on its own, or with nam chim khaep moo, as well as with lime juice sauce, fresh chili peppers and sweet chili paste. It can also be an accompaniment to Thai dishes, such as the famous Thai som tam salad, or used crushed as an ingredient, such as in sa makuea, a Thai minced pork and Thai eggplant salad.

In the oven - tasty and aromatic!

Dishes prepared in the oven are not boiled, not fried, but baked - this not only makes them especially tasty, but also allows you to preserve the maximum amount of nutrients. All this fully applies to pork skin rolls. For one of these recipes you need the following products:

skin - half a kilo;
minced chicken – 250 g;
salt, pepper, spices - to taste.

half a liter of light beer with minimal alcohol content;
2 tbsp. spoons of prepared mustard;
1 tbsp. spoon of honey;
rosemary, ground black pepper.

Cooking time is about 180 minutes.

Calories – 320 / 100 gr.

How to make a pork skin roll with minced meat in the oven:

Prepare the sauce by mixing all the ingredients;
Add salt, pepper, spices to the minced meat and mix thoroughly;
Wash the roll shell, dry it, lay it out on a cutting board;
Place the minced meat on it in an even layer and twist tightly;
Tie with strong thread;
Place in a special form and place in the oven, preheated to 200ºC, after pouring the sauce over it;
Bake for about 2 hours, periodically basting with sauce.

Cool the finished dish, remove the threads, cut into portions in the form of thin slices and serve with vegetables.

Finally, a couple of small culinary tricks to make cooking easier. To make the roll easier to wrap, it is recommended to beat it lightly with a special hammer. And the finished dish is cooled in the refrigerator not only to improve the taste: in the cold, the food “sets” and better retains its shape, without crumbling when cut.

How to make homemade pork rind roll

You can make a lot of all sorts of delicacies from meat, lard and offal; the head, ears and legs are an excellent basis for jellied meat, and even pork skin is not a waste.

Well, if not sweeter, then certainly more filling, nutritious and healthier. To make sure of this, let's start with the simplest (but very tasty) recipe.

Let's prepare the vegetables: peel the carrots and garlic, then lightly rinse both with cold running water;
Grate the carrots on a coarse grater: it is on a coarse grater that this is important, since if you chop it too hard, it will simply “jump out” into the broth, and the dish will lose its vegetable component;
Wash and scrape the pork skin as thoroughly as possible so that no dirt or coarse inclusions remain on it;
Dry with paper or cotton napkins and place on a board or wide plate with a flat bottom;
Cover evenly with salt (half a tablespoon) and pepper;
Place grated carrots on the skin and garlic, cut into thin slices;
We roll the skin into a cylinder (it should be as tight as possible, so don’t spare any effort) and tie it tightly with twine or thick hebe thread. This is a very important moment: if the roll turns out to be weak, the vegetable filling will simply fall out of it during cooking, and the dish will lose its visual appeal, and the taste will not be the same;
Place the package in a non-stick pan, fill it with water, add the remaining salt and bay leaves, and put it on the fire;
We wait until the water boils and cook for 1.5 - 2 hours;
We take out the finished food with a slotted spoon, put it under pressure, and place it in the refrigerator (not the freezer) for a couple of hours;
Take it out, cut it into slices, adding herbs, vegetables, hot seasonings - horseradish, mustard;
We're happy to eat!

Peel chips for beer (khrumsaliki)

I’ll be honest, no one in my family eats the pork skin left over from the brisket trimmings, so I mercilessly gave it to local animals to eat. But I reconsidered my views on this meat product when I tried a pork rind (skin) roll at a friend’s house. It was so soft and juicy that my husband immediately begged me to cook the same for him the next day.

No sooner said than done, fortunately I had an excellent piece of pork belly with ribs just waiting in the freezer. After defrosting, I cut the meat and ribs from this piece, as usual, but I prepared the skin for this recipe, which I’ll tell you about.

It is so light that you can handle it with just your left hand! To do this, you will need a minimum of ingredients and a maximum of time, since it takes about 1.5-2 hours to cook the roll. By the way, you can freeze pieces of skin in the freezer, and then use them to make many pork skin rolls in one go. Rolls can also be stored in the freezer.

So, peel the carrots and garlic cloves and rinse them in water.

Grate the carrots on a coarse grater. Precisely on the coarse one, since the highly crushed gruel will simply boil down into broth when cooked and there will be no bright vegetable layer in the roll.

Rinse the pork skin as thoroughly as possible, scraping off all dirt with a knife. Dry with paper towels and place on a plate or board. Sprinkle evenly with 0.5 tbsp. salt and ground black pepper.

Place grated carrots on the skins and chopped garlic cloves on the carrots.

Roll the leather into a roll, pressing it as hard as you can, and tie it. If you do not roll the roll tightly, the filling will boil down into the broth.

Place the prepared roll in a cauldron or pan with a non-stick bottom, add the remaining salt and bay leaves. Fill with water and place on the stove, boil for 1.5-2 hours from the moment of boiling. Then, using a slotted spoon, remove the roll from the cauldron, place it in the cold, pressing under a slight pressure for about 2 hours until it sets.

Cut the chilled pork rind (skin) roll into thin slices and serve, garnishing it with fresh vegetables, slices or herbs. Don't forget about slices of bread and spicy sauces with a bitter aftertaste: mustard, horseradish, etc.

Have a nice day!

Even those who are accustomed to buying pork in a store or market sometimes have a question: what to make from pork skin? Is it even possible to eat it and will it be tasty? confidently answers: you can eat it, it’s tasty and even healthy! At the same time, preparing pork skin is a very creative process. Each experienced housewife comes up with something of her own, unique. Jellied meat and heh are prepared from them, salted, stewed, fried, pickled, boiled. Some add the skin to borscht, others add it to minced meat for cutlets, while others put it under pressure and use it as an independent product. In a word, dishes made from pork skin are very, very diverse.

One of the most interesting options is pork skin rolls. We offer several options! Choose, cook, taste delicious pork skins. The recipe - any of the ones proposed - is simple and does not require much experience from the housewife.

Pork skin is an indispensable product for preparing delicious rolls with a variety of fillings.

Pig - ruddy back

soft “shell” with a thin layer of fat – 0.8 kg;
garlic – 3-5 cloves (as you like);
peppercorns – 5 pcs.;
ground black pepper – 0.5 tsp;
cloves – 3 pcs.;
bay leaf – 3 pcs.;
salt - 2 table. spoons

Total cooking time is about six hours.

Calories per 100 g. – 350.

Number of servings – 4.

Onion peels must be collected in advance, as you will need quite a lot of them. The exact volume depends on what color you want to get: the more “clothes”, the more saturated it is.

The cooking procedure is as follows:

Soak the skin in cold water for 2 hours;
Dry, thoroughly peel on both sides and place on a plate, greasy side up;
Add salt (half of the total amount specified in the recipe), sprinkle with a mixture of peppers, garlic crushed in a garlic press;
Roll up as tightly as possible, tie with thread and leave for 2-3 hours to soak in garlic and spices;
While soaking, pour the husks into a saucepan, add cold water, and bring to a boil;
Then turn off the heat, close the dish with a tight lid and let the husks steam;
Drain the resulting broth, add the rest of the salt, cloves, bay leaves, and put the roll there (the broth should cover it entirely);
Simmer over low heat for about 3 hours.

Multicooker, help me!

pork skin with a thin layer of fat – 1 kg 200 g;
medium-sized turnip onion – 2-3 pcs.;
carrots – 1 large or 2 small;
water – 2½ l;
peppercorns – 6-8 pcs.;
garlic - half a medium head;
laurel leaf – 3-4 pcs.;
salt, spices - who likes how much and what they like.

Cooking for 3-4 hours.

Nutritional value in calories – 350/100 g.

How to cook pork skin roll with vegetables in a slow cooker:

We start by preparing the main ingredient: it needs to be thoroughly cleaned with a sharp knife, then rinsed thoroughly under running water and wiped with a clean cotton napkin;
Place on a cutting board, skin side down and lard side up;
Rub thoroughly with garlic gruel and spices, salt;
Peel the carrots and use a vegetable peeler to cut them into thin vertical slices - the thinner the better;
Place carrots on prepared pork skin;
We twist it as tightly as possible and tie it with thread;
Pour water into the multicooker, add peeled onions (whole), adding bay leaves and pepper;
We set the “Multi-cook” mode with a temperature of 100ºС and a time of 10 minutes;
We put the “packed” “bundle” into the broth, pour a spoonful of salt on top, close the pan and set the switch to “Stew” for 3 hours. The onion is stewed along with the roll;
Having taken out the roll, let it cool and put it in the refrigerator for 8-10 hours.

After this, it is ready to eat.

You can serve the food on the table in the form of slices, sprinkled with fresh herbs and vegetables, or you can make sandwiches from the slices - either way it will be delicious.

In the oven - tasty and aromatic!

skin - half a kilo;
minced chicken – 250 g;
salt, pepper, spices - to taste.

half a liter of light beer with minimal alcohol content;
2 tbsp. spoons of prepared mustard;
1 tbsp. spoon of honey;
rosemary, ground black pepper.

Cooking time is about 180 minutes.

Calories – 320 / 100 gr.

How to make a pork skin roll with minced meat in the oven:

Prepare the sauce by mixing all the ingredients;
Add salt, pepper, spices to the minced meat and mix thoroughly;
Wash the roll shell, dry it, lay it out on a cutting board;
Place the minced meat on it in an even layer and twist tightly;
Tie with strong thread;
Place in a special form and place in the oven, preheated to 200ºC, after pouring the sauce over it;
Bake for about 2 hours, periodically basting with sauce.

Cool the finished dish, remove the threads, cut into portions in the form of thin slices and serve with vegetables.