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Oreilles de Crisse are a Québecois garnish of cooked pork rinds or cooked salt pork, similar to the Chicharróns made in Latin America.

They are served as a side accompaniment to eggs at breakfast, to beans, to stews, or scattered on tops of dishes as a garnish.

The rinds or salt pork can be can be fried, baked or deep-fried. Sometimes they are fried or baked up on a bed of onions to flavour the strips.

Now, though, Oreilles de Crisse are mostly deep-fried, and made very crispy.

Substitutes
Cut salt pork in strips about 1/2 inch (1 1/2 cm) wide, and about 3 inches (7 1/2 cm) long.

Blanch it in boiling water for 5 minutes, drain.

Bake it in the oven at about 350 F (175 C) until the pieces are roasted, crispy and golden brown. Turn several times during this.

Drain on paper towel.

Language Notes
"Oreilles" in French means "ears".

"Crisser" in French means to squeak, squeal or grate. It can also be interpreted to make "craquer", crack. Refers to the various sounds an Oreilles de Crisse might make in your teeth as you eat it.

Because "Christ" in French is pronounced "Crisse", popular belief now has it that the name means "Christ's ears."

Also called:

See Also:

Chicharrón, Cracklings, Salt Pork Rinds

Other entries for: Pork

Bacon, Barrow Hog, Berkshire Pigs, Butcher Hog, Casertano Pigs, Crown Roast, Fore Hock, Fresh Ham, Gilt Hog, Ground Pork, Ham, Hog Jowl, Iberian Pigs, Kurobuta Pork, Lard, Mortadella, Oreilles de Crisse, Pickled Pork, Pig's Feet, Pork Belly, Pork Brawn, Pork Chops, Pork Crackling, Pork Cubes, Pork Cuts Illustrated -- British, Pork Hocks, Pork Leg, Pork Loin, Pork Ribs, Pork Rinds, Pork Shoulder, Pork Souse, Pork, Prime Collar, Salt Meat, Sow, Spare Ribs, Stag Hog, Streak of Lean, Tasso, Ventrèche, Zampino

Other entries for:

Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak