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Salt Pork Rinds are thin slices of salted pork, with the rind on it, fried until they become crispy.

They are sold as in packets in stores.

They can be used as a snack or a garnish.

Cooking Tips
You make small cuts along the edges first to stop it from curling. Cook first in boiling water, then drain, then fry.

Language Notes
Called in French "Oreilles du Christ, Oreilles de crisse."

Also called:

See Also:

Oreilles de Crisse

Other entries for:

Pork Rinds
Chicharrón, Cracklings

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