Wednesday, January 25, 2017

Gratons (Cracklings)

Prep time: 16 minutes   Cooking time: 21 minutes   Serves: 15

Gratons (Cracklings) are often a by-product of the rendering of lard, it is also a way of making even the tough skin of a pig edible. This is a two-step process where the skin is first rendered, dried, fried and puffed. The South's version of a potato chip Cracklin's are good to have as a snack to munch on they are sold in bags  pork rinds although high in sodium, fat, they are low in carbohydrates. (I'm guessing that's why I never was hooked on potato chips) In ancient cultures animal fats were the only way of obtaining oil for cooking so it was common ('til vegetable oils more common and affordable)

3 pound Pork Skins (With Fat)
2 tablespoon Baking Soda
3 cup Water
4 dash Salt
Cut pork skins in 1 inch squares.
Place in a heavy pot.
Start cooking on medium heat.
When the cracklings get hot, add a little water and soda so the cracklings do not stick.
Stir constantly; repeat water process to keep them from sticking.
Stop adding water when the cracklings begin to fry in about 1 inch of their own fat.
Stir often until cracklings are crispy and brown.
Drain on absorbent paper and salt generously.

No comments:

Post a Comment