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/ck/ - Food & Cooking

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5523300 No.5523300[DELETED]  [Reply] [Original]

Am I supposed to dip pork rinds into something? They feel kind of dry.

What can pork rind be dipped intO?

>> No.5523302

Vinegar with salt & pepper.

>> No.5523304

>>5523300
Drink something with them instead, or maybe try a sweet+sour/BBQ sauce.

>> No.5523305

I'd also like to know

They are abit too dry and salty for me, but dipped into something...

>> No.5523309

>>5523300
There's a mexican brand sold at the gas stations here that comes with a little salsa packet, idk maybe try that.

>> No.5523312
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5523312

>>5523305

Some pork rinds come with salsa so I guess salsa

>> No.5523329

>>5523304
>>5523309
>>5523312

Ill give these a shot

>> No.5523335
File: 20 KB, 500x500, tapatio.jpg [View same] [iqdb] [saucenao] [google]
5523335

You can go lemon or lime juice or you can use tapatio.

>> No.5523339

>>5523329
shoot to kill bucko

>> No.5523348

>>5523300
>eating pork rinds plain
no dude
you're supposed to crush them up and coat your meat with it
or snort it
or put it into sandwiches
or salads

>> No.5523490

>>5523300
They are excellent with warm cheese dip.

>> No.5523707

>>5523300

strongest vinegar you can find.

add a few chopped peppers of your choice.

>> No.5524927
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5524927

>>5523300
Vinegar with this.

>> No.5524932

>>5523348
Don't forget noodle soup

>> No.5524937

hot nacho cheese is amazing with pork rinds, it kinda feels like poprocks in your mouth.

>> No.5524938
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5524938

drink it with one of these

eating pork rinds with soda isnt exactly healthy lol

but i like eating a big bowl of them and drinking one or two of these once a week, usually on movie night

>> No.5524939

You're not meant to eat them raw out of the package, that's dangerous, they need to be deep fried.

>> No.5524943
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5524943

>> No.5524944
File: 372 KB, 1600x1063, porkdip.jpg [View same] [iqdb] [saucenao] [google]
5524944

>> No.5524950

>>5523300
If they are dry, they are poor quality, switch brands or buy from a store with better turnover.

They can be good if you put them on a cookie sheet in the oven, with a pretty good sprinkle of Crystal. Give them about 10 minutes at 350F and check them for crispiness. The heat will reactivate the fat content, drive out some staling moisture, and dry up the wet hot sauce. This is what you do when you buy them in sheets from mexican groceries, too.

Drink something too! I suggest a negra modelo.

>> No.5524952

When I was young we went to dirt floor bar that served pork rinds and had a 3 or 5 gallon jug of texas pete, one pump gave a half inch of hot sauce in the bottom of the bag when it settled.
I was always a 2 pump guy.

>> No.5524955

>>5524943
Those look hard/tough. And HP? No thanks.

>> No.5524959

>>5524955
>And HP? No thanks.
This, their sauce division is as lousy as their computer and printer divisions.

>> No.5525967

>>5523300
Here is an alternative, not really a snack, though.
You can put pork rinds in enchilada sauce, red or green, and cook until they are completely soft.
This makes an amazingly rich and tasty taco filling, if you are into the texture.
I love it.

>> No.5525971

Dip it in sweet and sour sauce

>> No.5526054

>>5523300
Guacamole

>> No.5526358

>>5523300
chop up some tomato, serrano chiles, onion, and oregano saute them in a frying pan with alot of oil. once its nice and saucy, add the rinds into the pan,and saute untill they are nice and soft. this makes a god tier burrito filler and taco topping, also you can dip chips into it squirt some lime on them for added flavor

>> No.5526363
File: 149 KB, 500x375, 3207364505_c0a1eb52ed.jpg [View same] [iqdb] [saucenao] [google]
5526363

>>5526358
forgot pic

>> No.5526372

>>5526363

Chicharrone tacos. My favorite. I tip my sombrero to you.

>> No.5526383

>>5526372
gracias

>> No.5526782

>>5523300
They are not good for your arteries my dear brother.

>> No.5526784

>>5526782
So?

>> No.5526788

>>5523300
They're a bar snack, mate. Drink some wine or beer while eating them dry.

>> No.5526888

I really like eating them with some good pickles, or anything else sour. Vinegar and salty food go together like vinegar and salty food.

>> No.5526962
File: 155 KB, 956x856, 1396926853663.jpg [View same] [iqdb] [saucenao] [google]
5526962

>people other than beaners actually eat these

>> No.5526972

>>5526962
allot of Filipinos that i know love these. also are these pork rind chips the "cheap" version of actual fried pork skin? last time i went to the Philippines for vacation I had lechon (roasted pig) and would tear the skin and eat it.

>> No.5527015

Wow, I had no idea all of this was possible.

Five star thread. I love pork rinds. BRB GONNA GET A BAG OF PORK RINDS

>> No.5527056

>>5523300
It's a soup garnish, too.

Sopa de tortilla azteca.
The VIPS chain of restaurant in Mexico City, which is kind of the dozy booths diner food, the mexican Dennys in every neighborhood, always served them on the side, along with the other amazing condiments like fried pasilla strips, avocado, cheese, cilantro, lime. They soften just a touch, like a crouton in soup would. They add a nice bacony hint to the chicken soup, and a great texture, semi-soft.

>> No.5527334

>>5526972
well its supposed to be a craptastic version of pork rind chips, but its something else like water buffalo skin or something worse

>> No.5527348

>>5523300
My dad would always dip them into nacho cheese. It was disgusting.

>> No.5527383

>>5524939
Bullshit, they're not raw in the first place, they're the product of rendering lard.

>> No.5527412

>>5524943
>>5524944
>>5523300

Are these the same pork product? Because they look different.

>> No.5527448

>>5524943

Cracklings are not the same as pork rinds.

UK cracklings look crunchy and delicious but in reality they are soft, and fatty. Imagine biting into slightly firm lard.

>> No.5527469

>>5526972
Yeah, this is actually quite popular here, but actually people don't munch these all the time. They're good to mix with some soups and porridge though.

>>5527334
>buffalo skin
I hope you're kidding.

>> No.5527733

>>5527412

yes. pork

>> No.5527773

>>5527412
ur mum's a pork product

>> No.5529383

>>5523312
must eat those

>> No.5529669

>>5526782
why do you say that?
dietary cholesterol =/= blood cholesterol

>> No.5530654

I like dipping them in baked beans.

>> No.5531322

>>5527448
The soft, almost creamy part is the fat. The kind I've had comes with the skin which is hard and crunchy, and the packets sometimes come with a warning that you need strong teeth.

Once at a restaurant I saw cracklings with applesauce on the menu, so you could give that a go.

>> No.5531846
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5531846

>>5531322

Kill yourself namefag

>> No.5531865

>>5523302
I like vinegar, pepper, and diced garlic

>> No.5531944
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5531944

>>5531846

>> No.5532024

>>5526962
enjoy your shit taste

>> No.5532050
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5532050

>>5523300
Acquire thai boat noodles, put on top

>> No.5532051

>>5523300
vinegear + soy sauce + crushed and minced garlic + black pepper + minced green onion + srachia

your fucking welcome

>> No.5533591

Allow them to soak for a while say 10-15 even 30 minutes
https://www.youtube.com/watch?v=LdryTQQ9yUE