Pork skins: a recipe for snacks, dinner, rolls

When buying meat, people often after cutting itthrow out a very valuable product, without even knowing it. This refers to pork skins. The recipe for their preparation, meanwhile, is known to many peoples of the Earth; in a number of countries, skins are considered a real delicacy. We suggest that all readers should not be treated with contempt for this by-product, but make sure that it is quite worthy of respect. Try to cook one of the dishes, in which pork skins participate: the recipes with a photo clearly show how mouth-watering they are. Chances are great that one of the options will become a favorite in your family.

Mexican chicharrones to beer

Even if you buy already cut meat, inThe store also sells pork skins separately. Recipe, coming from a distant Mexico, will give you a wonderful snack, which you can crunch and just like that, and even under a foamy drink, it is absolutely gorgeous.

Skins in the store are sold rolled into a tube. It needs to be deployed, washed and dried. Then the by-product is cut with sufficiently large plates (they are heavily stuck in baking, so it does not need to be milled), is salted and seasoned with spices. You can take your favorite ones, but the main ingredient is peppers, at least red, or better their mixture. The plates are laid out on the baking tray away from each other and placed in the oven. How much they stay there, depends on the thickness. Focus on 3 hours, but occasionally check for availability. Should turn out sharp, crunchy and ruddy "crackers".

"Casserole" in Russian

If you want to serve as a meat porkSkins, the recipe will look different. The unfolded product is cleaned from excess fat (if you are not against greasy, you can skip this step), the weathered edges and seals of veterinary control are cut off. A skin of minutes forty is cooked with addition of salt and pepper-peas. In parallel, a bow is cut, can be squares, you can use half rings. A roast is made from it; after reaching the tan in a frying pan poured half a glass of beer. As the boil, the dish immediately removed from the hotplate, and the contents are cushioned by a pile of rice vinegar. The cooked skin is washed with cool water, put in a mold; the inside is awakened with onions, stripped of liquid, chopped garlic, pepper and salt (if necessary). Then the skin is folded in half and poured marinade from the onion, which is added a spoonful of honey. The form is removed to the oven; After a third of the hour, the skin turns over, every five minutes it is watered with marinade. The total cooking time is half an hour.

Skin with beans and capers

There are several high-grade dishes, in which the main ingredient is just the pork skins. The recipe for the most appetizing and delicious is offered below.

1. The bean glass is soaked with cold water until it swells, washed and cooked until it softens.
2. A piece of grams of grams for two hundred is boiled and peeled with a knife.
3. In a deep frying pan, a little olive oil is heated; it is made from grated onions.
4. Then add the chopped large tomato.
5. After five minutes, stripes of skin are thrown in, a spoon of capers is poured and water is poured in - about a glass.
6. Under the lid, the dish is stewed for about ten minutes.
7. Beans and chopped dill are the last to be poured.

After a quarter of an hour the frying pan is removed from the plate, the food is slightly insisted and served on the table.

Salad in Korean

Everyone knows a salad with pork ears. However, even more delicious is the dish, in which pork skins are involved. Recipe: marinated strips of the offal plus algae. The remaining components can be selected at their own discretion. The main thing is to properly marinate the skin. This is done so.

A pile of skins is peeled off excess fat,It is filled with water and placed on fire. After boiling, the foam is removed, the fire is muffled, the water is poured, and the chopped garlic clove is inserted. Steamed skins will be two hours. It should cool down right in the broth, after which it is removed, re-sealed from the fat and cut with a thin strand. A bowl of garlic and a little ginger is rubbed into the bowl with the by-product. Poured out:

• a spoonful of flakes of red hot pepper;
• as many paprika;
• salt (if it seems that the skins are not salted).

Pour into:

• a spoonful of rice vinegar;
• three spoons of soy sauce;
• a spoonful of fish sauce;
• a large spoonful of rice wine;
• a spoonful of sesame oil;
• half a spoonful of liquid honey.

After mixing into the marinade,bow-feather, the contents of the bowl again interfere, and it is put on the cold for half a day. After this time, the skins can be eaten directly, sprinkled with sesame seeds, or you can put them into a more complex salad.

Pork skins: recipes. Roll in Bulgarian

Washed and peeled skin is cut prettywide ribbons. Meat is cut into long thin strips. The skin is laid down on the table face down, a piece of pork is placed on it and generously spilled with spices with salt. Pepper in the composition must be included necessarily. Rolls tightly folded and threaded. Blanks are poured into cabbage brine and cook for about twenty minutes. After switching off the fire, they are left in the brine for another half an hour, after which they are caught and cooled in the refrigerator. Finished rolls get rid of threads and cut in circles.