Pork skins with garlic

Hello to all lovers of pork skin and dishes from it. Girls and boys who live in Yekaterinburg, I invite you for these same skins ... FREE OF CHARGE !!!!! Kirovgradskaya 49. I have a fresh meat kiosk. I just don't know what to do with this skin. I will give it to everyone ...

[Yana1405]

Yana1405, this announcement needs to be made in the subject of Yekaterinburg, there will be faster those who wish. It's a shame that we don't have that.
I bought the first skin very clean, without fat. And here from two kg of skins exactly kg of fat was cut off.

Added Saturday 06 Aug 2016 03:09 PM

I wanted to write in the subject, but the Chef was ahead of me.

I bought a pork skin with a thick layer of bacon. The lard was cut into cutlets, and the skin is boiled!

Did !!!!!!!! Now I hide, mine are stealing right from the refrigerator and eating. Still, fat is the same. Thanks a lot for the recipe !!

I bought a pork skin with a thick layer of bacon. The lard was cut into cutlets, and the skin is boiled!

Olya, and show us !!?

Added on Friday 30 Sep 2016 08:31 AM

And I, after your words: "and the skins are boiled!" went to the market .. bought .. cooked .. but I'm only showing it now ... I did it in a ham maker, everything turned out great and delicious ... no one steals from me ... I only eat that, me!

Olya, and show us !!?

Show? Do you think there is something else to show?
However, I somewhere cut fotala, if I remember what and find (with a camera or some of 100 phones), then I will show

... nobody steals from me ... I only eat that, me!

So no one stole from me before, but I made my husband try a very small piece out of a big mind, now I myself do not always have time to try

Well, what a beautiful thing! A!!?
They won't let me do this !!! They are watching, they say, fed ...

Thanks for the yummy

Added Wednesday 18 Jan 2017 8:04 PM

Show? Do you think there is something else to show?
However, I somewhere cut fotala, if I remember what and find (with a camera or some of 100 phones), then I will show

Here, I accidentally discovered it while analyzing photo-rubble, so I keep my promise:

Hooray it turned out to insert a photo, thanks again. All recipe plus red pepper for color

Girls, I have a question. How long can these skins be stored?
I boiled all 2 kg of the skins I got (the freezer was stuffed to the eyeballs), it turned out a lot. Only my husband eats, I can't.
When I was cooking, I thought to share it with the children, but they set off on vacation - they did not take

I bought 10 rubles per kg of skins (I saw it for the first time in the store), very clean, there was no fat on them at all, yesterday I cooked it in a pressure cooker and with garlic under the press, at lunchtime today we ate yamnyamnyam. Thank you!

[Olga]

Here, I accidentally found it while analyzing the photo debris, so I keep my promise:

Olgawhat cute lamb squiggles.

Added Monday 27 Mar 2017 10:10 PM

I read it ... we need to look for skins. Previously, I threw everything out to the Sobachevichs.

[Ilmirushka]

what cute lamb squiggles

Ilmirushka, no need to say! Straight the golden fleece!

at lunch today, ate yummy

Both tasty and healthy, especially at our age

And when you cook in a pressure cooker, the broth doesn't boil over. What to do with him ? Leave it to harden with the skins? Jelly skins?

[Lisichkalal]

Lisichkalal, I salted the broth to taste, garlic pepper and in the refrigerator, the next day I ate this jelly with pleasure.

[Ilmira]

Ilmira, thanks, the skins turned out with lard, so I'll pour out the broth (we don't eat

so pour out the broth (we don't eat

on it you can make yeast dough, pancake dough, any unleavened (like dumplings, noodles, samsa, etc.), add this rich broth to any minced meat - dumplings, sausage (especially useful, because this broth gelling), add to sauces, boil cheap cereals and give to yard cats

do you have any yard cats?

[Svetlana]

Svetlana, pour out such a jewel!? !!! Well, yes, there is fat, where can he go, it's pork. I also absolutely do not eat fat, but fat has nothing to do with this broth. The jelly (read chondrolone) freezes, all the fat freezes on the surface, I remove this fat with a slotted spoon, leaving this MOST USEFUL dish for myself - the jelly absolutely free of fat. And the fat ... well, it's up to you - give it to the Dogs, cats, or minced meat ... there are a lot of options. But pouring out the jelly broth (jelly) is .... just a crime against your joints, especially your spine!

[Irina]

Irina, IlmiraWell, after all, as I knew, I didn't pour it out, I'll see what tomorrow will be with him Thank you, girls!

you don't have yard cats

Nouuuuuu, like dogs

[Svetlana]

I'll see what happens to him tomorrow

Svetlana, there will be jelly! Just put it in the fridge, I'll go to the balcony for the night, and in the morning ... mmmm ... delicious and healthy!

[Spline]

Spline, thanks for such a delicious and healthy recipe

I have a strange skin. I salted the first batch of thin lard on the skin. The skin is not chewable. Here is the second batch, processed, cut off the skins and cooked. In the morning I got it, but no skins! They disappeared completely. There is a piece of boiled bacon, delicious, but I cooked the skins)))
I liked the fact that I added hot peppers when cooking, it turned out spicy.

[Svetlana]

In the morning I got it, but no skins!

Svetlana, most likely you boiled them very well, since they "dissolved"

[Ilmira]

Ilmira, It looks like 40 minutes in a pressure cooker, dairy pig, farm. When salting, the skin did not soften, so I decided to cook for 40 minutes. Ehh.

[Lisichkalal]

Lisichkalal, Svetlana, this is the purest collagen you have! Be proud!
Well now at least there is, at least for snout smear your face!

[Olga]

Olga, be proud: lol: dissolve all the skins and crumple! I’m losing so much weight, but so delicious!

Well, to your health!

Yesterday I cooked the skins again, and something came to my mind, why not scroll them in a meat grinder, scrolled them, added garlic and a ham maker, today we ate at lunch, very tasty.

[Vesta]

Well, girls, seduced, has long been in the bookmarks, it's time to do it. The joints ask for something. Especially scrolled for me
Vesta, Svetik, how many skins she took and how much she cooked

[Natalia]

Natalia, I buy the skins in the store, where they are already in bags of different weights, somewhere a little more than kg, I cooked in a pressure cooker for 90 minutes.

Tell me, please, I still do not understand how long it takes to cook the skins in a pressure cooker. We wrote here about 30 minutes, and now about 90
I have 800 grams, 2 solid layers.

Three hours and no less. Better and four, but watch out so that they do not burn. I do not cook in a pressure cooker for reasons of poor control over the process.
I am from the city of furniture makers, so at school we were taught to make bone carpenter's glue in oilcloth in a water bath. So, for the skins, the consistency of the brew is close. However, it is unlikely that even the present furniture makers will tell anything.

[Lisichkalal]

Lisichkalal, Svetochka, firstly, cut fat from the skins.
Each layer can be cut, for example, into 3 parts (perpendicular to the folding line), you get 6 tubes. They fit comfortably in the bowl.
Pour water to cover, and nothing will weld.
And then send to cook there and so, where and how you cook jellied meat.
I cook for 5 hours in the MV on the program "Simmering", but I control it after 3.5 hours: if the skin is fresh, thin, it is ready earlier.
You can't really control it in a pressure cooker, so set the time and mode as usual for the jellied meat, and everything will work out.
There is also a matter of taste: some like to "eat with their lips", while others prefer to chew like gum.
You seem to have suckling pigs? I think 40-50 minutes should be enough for them.
Good luck!

Olenka, thanks! I've never cooked jellied meat: girl_red: This time I bought skins from a butcher in the market, ordinary pigs, not piglets. I put the pressure cooker on the head for 1 hour 30 minutes. It turned out very soft skins, probably the same as in the recipe after 3 hours of cooking, that is, with your lips you can. I'll try tomorrow, but it seems to me that 40 minutes would be enough to chew exactly like gum)

Thanks for the recipe. I do a little differently.

Where can you buy skins in Moscow? I haven't seen it on the net. I did not find it on the market.

In summer in the village we eat skins periodically. I do not cut the skin off the pieces of pork, but tighten it, because I do not like a lot of boiled fat. I add both onions and carrots. Then the meat is different only not in small pieces. If you cut the meat finely, it turns out like a jelly, I didn't like it. At the end, herbs and garlic. And in a tray with a film, a small press. Delicious.

[Irina]

Irina, in Zelenograd (Kryukovo) near the station. Long market under the tent.
And even in Khimki in the so-called. "farm" they are, too, only better in the morning.
And in Khimki and in Kryukovo they need them at the meat to ask... They do not lie on the counter.

[Countryman]

Countryman, Thank you. Once I asked, and they answered me that it was too troublesome to cut the skins. They sell different pieces. We still have to look.

My God, I forgot to put the garlic. I'm thinking of heating the skins in the microwave (on low power) and adding the garlic and back to the refrigerator.
Otherwise, everything worked out, the skins are not hard and not soft, as they should, BUT I did not really like the taste of pork itself. Maybe garlic will discourage this aftertaste?



Now, regarding the frozen broth from the skins, this is not jelly, this is gelatin! What to do with it if, again, you don't like the taste? If you add a little of this gelatin to ordinary chicken broth, will it freeze? Maybe someone already did this?

BUT I didn't really like the taste of the pork itself. Maybe garlic will discourage this aftertaste?

That's why I put the garlic onion. Dill with parsley last, but boil it.

I warmed up the skins in the microwave, added the garlic and returned to the refrigerator. Everything worked out great. The skins are good. Thanks for the recipe!
I warmed up the jelly in a saucepan, added all sorts of herbs - ants, garlic, bay leaf .... I cut the carbonade sous into cubes, filled it with broth and finally the deliciousness came out and beauty!

and finally yummy came out and beauty!

You can't argue with that!

Yesterday I noticed skins in one of the supermarkets, but since pork is not kosher for my husband, I passed by. For myself, I periodically cook jellied meat from pigs' hooves, as soon as my toes and knees begin to hurt. I cook it in a ten-liter pressure cooker and put it in the fridge in the dishes. I don't like the smell of pork for a long time, so I add garlic well. I eat jelly for a week, while I want to. Usually pains go away for two months. The husband takes it as a medicine and has even tried it several times. Thanks for the recipe with skins, I will definitely try to "heal" with this.

Girls, and no one tried to freeze the finished product? How, after defrosting, the skins do not fall apart? I cooked a lot, I'm afraid we won't have time to eat and will be lost.

nobody tried to freeze the finished product? How, after defrosting, the skins do not disintegrate? I cooked a lot, I'm afraid we won't have time to eat and will be lost.

Maina, why should they decay? It's such a product ... almost one gelatin. We store fat in any form in the freezer and nothing.

Girls, and no one tried to freeze the finished product? How, after defrosting, the skins do not disintegrate? I cooked a lot, I'm afraid we won't have time to eat and will be lost.

I always cook a lot, pour it into a rectangular shape. After cooling, I cut it, wrap it in cling film, then in a bag for freezing. And in the freezer.
I evacuate for long-term storage.

Maina, why should they decay? It's such a product ... almost one gelatin. We store fat in any form in the freezer and nothing.

Ilmirushka, I sometimes had this with jellied meat. You put it close to the back wall, it will freeze, and then it becomes liquid when it thaws. So I'm afraid that this appetizer will not split into separate skins later when defrosting?

I sometimes had this with jellied meat. You put it close to the back wall, it will freeze, and then it becomes liquid when it thaws.

so with jellied meat this is understandable, there is also broth, but if you freeze it, then you need to reheat it and let it freeze. And the skins freeze without broth. I think that nothing should happen to them. But in practice I did not check it, and therefore ... who knows, who knows. Only by trial ...

I always cook a lot, pour it into a rectangular shape. After cooling, I cut it, wrap it in cling film, then in a bag for freezing. And in the freezer.
I evacuate for long-term storage.

Well, boom to try.