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MetalMama

Need an education on Pork fat

Ok - so the grocery stores here carry a couple different things of pork - but I'm clueless as to what they are or how you eat them.

Pork rinds are obvious and they are so-so to me. I was wondering if you could buy them in raw form and fry them up instead of baking - would it just be pork fat or is it skin?

Then they have cracklin's - these are usually over near the fresh pork and are in a plastic bag - they look like small hard brown bits. Actually they remind me a lot of cornnuts in appearance. What exactly do you do with these?

Then there are large bags of Chitlings or Chiterlins over in the frozen section. Unfortunately I can't describe what those look like because I can't see in the bag. Wondering about those do.

Also - I've seen some sliced 'pork for stewing' that looks just like bacon without any lean - is this straight pork fat good cooked up like bacon or is there something weird about it that it must be cooked for long periods to be edible?

Oh - one more thing - I'm constantly looking for pork belly ever since Dean made it and I never see any - could it also have another name?


None of these items have any cooking instructions on them. Just trying to broaden my fat knowledge. Thanks in advance!
y0u

Re: Need an education on Pork fat

MetalMama wrote:
Ok - so the grocery stores here carry a couple different things of pork - but I'm clueless as to what they are or how you eat them.

Pork rinds are obvious and they are so-so to me. I was wondering if you could buy them in raw form and fry them up instead of baking - would it just be pork fat or is it skin?


Yes you can make your own...they are made from the skin of the pig and usually fried in lard.
http://en.wikipedia.org/wiki/Chicharr%C3%B3n


MetalMama wrote:
Then they have cracklin's - these are usually over near the fresh pork and are in a plastic bag - they look like small hard brown bits. Actually they remind me a lot of cornnuts in appearance. What [exactly do you do with these?


Cracklings are the crispy bits left over after you have rendered fat...they can be from pork, beef, chicken, goose..etc..  They are quite tasty.  I eat them like a snack.

MetalMama wrote:
Then there are large bags of Chitlings or Chiterlins over in the frozen section. Unfortunately I can't describe what those look like because I can't see in the bag. Wondering about those do.


Those are pork intestines.
http://en.wikipedia.org/wiki/Chitterlings

MetalMama wrote:
Also - I've seen some sliced 'pork for stewing' that looks just like bacon without any lean - is this straight pork fat good cooked up like bacon or is there something weird about it that it must be cooked for long periods to be edible?


I don't really know what this is about..sorry.

MetalMama wrote:
Oh - one more thing - I'm constantly looking for pork belly ever since Dean made it and I never see any - could it also have another name?


I find pork belly in Hispanic and or Asian markets either fresh or in the frozen section, it tends to be more of an ethnic or Southern food.  I posted a lovely recipe for Fennel encrusted pork belly in the recipe section here.

I think it might go by "side pork" as well.

http://animalscience.unl.edu/meats/id/Porkcuts/Porkside.htm

http://magicbus.myfreeforum.org/about1611.html


MetalMama wrote:
None of these items have any cooking instructions on them. Just trying to broaden my fat knowledge. Thanks in advance!


There are a plethora of recipes on the internet for all of these pork items..just start typing...
MetalMama

Thanks y0u - had no idea you could just eat those cracklins as is - I may have to try some.

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