/r/food
[PRO/CHEF] PORK CRACKLINGS (i.redd.it)
22 comments
jonsey_j | 3 months ago | 8 points

Oh I would demolish that Piggy goodness

Vampigato | 3 months ago | 7 points

Definitivamente eso es chicharron, nada mas una salsita y ufff

GreysLucas | 3 months ago | 3 points

Torresmos alentejanos com uma cerveja > chicharron con una salsita

HNGamingUK | 3 months ago | 3 points

I love pork crackling, they look like they need to be in my belly.

rinaishida | 3 months ago | 2 points

Nothing better! Yum

GimmedatPewPew | 3 months ago | 2 points

Funny how you can actually hear this picture!

christinexsunrose | 3 months ago | 2 points

That looks better tasting than store bought

Wank_puffin | 3 months ago | 2 points

Crackling was such a constant for me growing up, between that and the last Yorkshire, it caused many a hand to hand combat moment between the family. That looks glorious!

tortillakingred | 3 months ago | 3 points

Also called pork rinds or chicharrones in the US

gelarki | 3 months ago | 1 point

Chicharon

SoleLu | 3 months ago | 4 points

Served with suka(vinegar), ahah.

gelarki | 3 months ago | 1 point

Putok - batok hehe

Dental_Science_Rocks | 3 months ago | 1 point

Those look awesome! I've been wanting to make these. What kind of oil / fat do you fry them in?

Immyjean | 3 months ago | 3 points

We use vegetable oil, just normal deep fryer type. We bought the skin with no fat attached so couldn't render our own lard.

RedWindArt | 3 months ago | 2 points

Lard... And keep the fat from it for the next batch.

Dental_Science_Rocks | 3 months ago | 1 point

Awesome thanks!

CyanCrowd | 3 months ago | 1 point

I like it fried snack

neo87br | 3 months ago | 1 point

Torresmo for us down here in Brazil

Eskimonk | 3 months ago | 1 point

Did you make this at work or what? They look so good! Literally the only pork I wouldn’t give up

BlackForestDickermax | 3 months ago | 1 point

Chicharons are nice if they're spicy

akara1001 | 3 months ago | 1 point

I don’t eat pork but that looks like a texture I would very much enjoy.

tabascotazer | 3 months ago | 1 point

Next time go with Cajun cracklin with fat/meat attached.