Chrumsaliki (Pork Rinds, Chicharron). Shaleny greaves

[Powder mixtures]

Chrumsaliki (Pork Rinds, Chicharron). Shaleny greaves

Category: Culinary recipes

Ingredients
pork skin	your number
lard (vegetable oil)	for deep fat
Powder mixtures
Option 1
salt	1 teaspoon
pepper mix	1/2 tsp
dry dill	1 tsp
Option 2
salt	1 tsp
chilli	1/3 teaspoon
dry garlic	1/3 teaspoon
Option 3
salt	1.5 tsp
powdered sugar	1 tsp
chilli	1/2 tsp
Option 4
pepper mix	1 tsp
salt	1 tsp
Option 5
flavored bouillon cube	1.5 tsp
chilli	1/2 tsp

Cooking method

We take a piece of meat with a skin, if there is simply no skin. The skin should be white with no bristles. The skin is greasy, brown will not work.

Cut off the skin. If you have a skin without fat and meat, then skip this point.

Clean the skin completely from fat.

Here's what you should get.

Pour water over the skins so that it completely covers them. Optionally, for flavor, you can add garlic husks, allspice, dill. Put the spices in cheesecloth or a strainer so that they do not stick to the skins during cooking. Can be brewed in beer. I didn't add anything to the water. Cook in a saucepan for 1.5-2 hours. Add water as needed. Make sure that there is always water and the skins are not burnt. Can be cooked in a pressure cooker for 30-40 minutes under pressure. The finished skin is very soft and delicate. It should turn white and tear without effort.

Drain the hot water and pour cold water over the skin. Allow to cool. Gently remove the skin with a slotted spoon and spread on a towel with the skin down and the greasy side up... Allow to dry completely.

Carefully scrape off the remaining bacon with the back of the knife, taking care not to damage the skin.

Place the skin in an even layer on a flat plate and refrigerate for at least 2 hours. It is possible for a day - there the skin will already begin to dry out. I had a day. Do not cover. If you find residues of fat again, then scrape them off.

Cut the skin with scissors into small squares or rectangles. The side should be between one and two centimeters.

Transfer pieces of hide greasy part down on parchment. I was drying on a plate. You can dry the skin in a convection oven, in a dryer at a temperature of 30-60 degrees. You can just put it in the turned off oven after baking, when the temperature drops to 80 degrees, by turning on the fan. Do not turn on the oven.

During drying, the skins will become soft again and grease may come out on them. This fat must be removed with a napkin so that the drying is faster and of better quality. If you use the oven-off method, put the skins in a dry, clean towel, wrap and put on a warm battery. So the skins will dry longer, but absolutely without the cost of electricity.

Finished skins look like plastic. Very hard (when you try to break, they give a crunch) and I got transparent.

It is better to fry the skins in lard. When thinking about the dangers of saturated fat, many people forget that unsaturated fats, which are considered the most useful, decompose when heated. This process is called oxidation, and it leads to the formation of free radicals - the main culprits of many serious ailments. Since the percentage of saturated acids in baked lard is within 40%, and this is quite a lot, the oxidation of the product when heated occurs on a much smaller scale (quote) You can also fry in vegetable oil .., but nutritionists do not recommend this. Put the lard in a saucepan with a thick bottom (I have a small liter cauldron). Heat the fat to a temperature of 175-190 degrees. It is advisable to install a special thermometer. You can do without it.The flame should be below average. The oil should not boil or boil.

Dip the skin into the heated oil. At first it will lie at the bottom, then bubbles will go around it. She will begin to swell and rise up. Watch the temperature carefully. If it is large, then the skins will simply burn, turn brown, and will not swell or rise. The skins should remain white.

With such a small piece of skin, it turns out so big.

We take out the chrysalis and put them on a paper towel or napkin to remove excess fat. They crunch so much when they cool down !!!!

Sprinkle warm chrumsaliki with any mixture that you choose for yourself. Mix.

Usually served with beer. Store in a sealed container for 2-3 days. Then the hrumsaliks become softer.

Cooking is not difficult, the main thing is to do it with love for your loved ones)

Note

Pork Rinds / Chicharron is a very popular food in many countries. In Andalusia, Spain, Latin America and is part of the traditional cuisine of Argentina, Bolivia, Brazil, Colombia, Cuba, Philippines, Mexico, USA, Europe and other countries.
They are usually served with beer.
"Khrumsaliki" is a Ukrainian version of a popular snack - crispy pork skin chips. The recipe is taken from Lana19 on the Flour forum. Thank her very much for her inquisitiveness and ability to find something interesting.
And for those who consider this dish "wrong" and who are interested under the spoiler

Like many other snacks, cracklings are high in sodium and fat. However, they are very low in carbohydrates and are sometimes considered an alternative snack for those on the Atkins diet.
One ounce (28 grams) of pork rinds contains nine times more protein and less fat than a serving of high-carb chips, according to a study by Men's Health magazine. They add that 43% of the fat in cracklings is unsaturated, most of which is oleic acid (the same healthy fat in olive oil).
Another 13 percent of its fat content is stearic acid, a type of saturated fat that is considered harmless because it does not raise cholesterol levels.
A 60-gram serving of cracklings contains 29 grams of fat, 375 kcal and 0.65 grams of sodium. However, cracklings are considered an incomplete protein source, as they contain very small amounts of certain essential amino acids, including methionine, tryptophan and histidine.

Tasty, unusual. You feel like a sorceress when you fry them. Absolutely no cumbersome process. I recommend you try and surprise your family again!

Yes, Angela, I didn't expect this from you.
Exactly, I didn't expect, you know how to surprise. Well, you have to come up with this, I think that since our skin will not work, then a skin from Polish bacon will do, such a skin rolled up in a roll is sold in the nearest store for 5 hryvnia per 1 kilogram.

[Angela]

Angela, thanks for the recipe! Surprised! I love skins! We need to prepare this.

And I wonder why they are so expensive? Well, just think, fry the skin And with it, it turns out, you still need to "dance" before "just fry"
Thanks for enlightening
I won't dare to repeat, but, once again, I admire your patience and your golden hands

[Girls,]

Girls, thank you)

since our skin will not work, then a skin from Polish bacon will do

Vika, I am now suffering that it is a problem to buy a skin from us. I found a brisket in the store. We have to take it like this.

you need to "dance"

Natalia, yes it seems so at first glance. Active work only to clean.

[ang-kay]

ang-kay, you opened America for me)))) and I always gave the skin to my dogs, now that's it, they've run out of lafa)))) I will eat myself))))

Class !!!!! Feel like a sorceress more often))) otpad)

[Girls,]

Girls, Innushka, Zhannptica, join)))

[Angela]

Angela, miracles and more! I would never have thought that such transformations are possible! and even tasty-healthy

[NataliARH]

NataliARH, live and learn. How many things we do not know and do not know how and do not even assume that it is)))

Thank you so much for this recipe.
For a long time I had a lot of ideas to make such a treat at home (after watching another culinary show), but after searching the internet for information I realized that I didn't eat this at home ...
And here !!!!!! Ran to the market for skins (hold me seven).
I will definitely report back.

[Inna]

Inna, yeah. Info only on foreign sites. Therefore, when I saw it in Russian, I decided to cook and show it right away. I will wait with the report)

[ang-kay]

ang-kayThank you! There was not enough time to fry, but today it just worked out. How airy they are, and they fry so quickly! She boiled the skin in a pressure cooker, then cleaned the remaining bacon, cut it into small pieces and dried it in the kitchen on the refrigerator.





The last photo was turned by twirling and it was still inserted as a shape-shifter ...

[Nikitosik]

Nikitosik, the first with a report. Uraaa! I am very glad that everything worked out. Thank you for making up your mind and trusting)

Many pork skins have accumulated over the winter! Throw it away, but they don't want to eat it boiled. I came across this recipe. Already thawed some of the skins. Now I'll put it on. I have a question. I want to dry in an electric dryer and really didn't want the fat to drip onto the dryer. How to get out of the situation? Will there be a lot of fat?

[Super Tanya]

Super Tanya, Tatyana., if cleaned correctly, then no.

Thank you! We must quickly ... the grandson arrives today, and tomorrow he will leave. So I'm in a hurry!

[ang-kay]

ang-kay, Angela, hello, how many hours did you dry the skin to such a transparent state?

[Masha]

Masha, good evening. dried while dry) Did not detect.