Fantastic video, definitely going to try this, always wanted to use the rind on our pork from our own pigs but now I have your recipe to use. Great tips.
@@EnglishCountryLife ye it can definitely going to try this when there’s some rind free at work 👌 not very often but occasionally customers don’t want it
I love this one! Oddly they’re known by several names in the US depending on which region. In much of America as you said they’re known as pork rinds. In the Southwest they’re known as chicarones chicharrones as you mentioned in the title. Here in the Southeast they’re more likely called pig skins (unless we drop then raw into cornbread batter to make crackling bread) Whatever you call them they’re great snacks. Thanks for sharing!
I'm afraid that I must take issue with you here. These are not pork scratchings, they are pork crackling. Scratchings originated in the Black Country and have more fat on them than what you have shown here. I'm sure that they will taste delicious, what's not to like ? But scratchings they ain't. Traditionally they were made from the top of the rear leg, but skin from more or less anywhere will be fine as long as there is a layer of fat, roughly 5 - 10 mm thick and as we all know .... fat means flavour ! 🙂
It's interesting, I've had nany types, from hard as nails roasted skin, to crackling to light fluffy snacks like this. All have been sold as scratchings!
I love scratchings and coming from not too far from the Black Country I'vehad many types as well. The people from that area, and I agree with them, would say that true pork scratchings should have protected geographical indication like Melton Mowbray pork pies and Jersey potatoes. The 'imposters' have their place in the world of snacks, Indeed ,some of them are very tasty, but however they are marketed they aren't true scratchings. Oh, and before I forget, some pieces of the scratchings could have small pieces of meat on them, this will of course be quite hard but not tooth breaking. @@EnglishCountryLife
It's an interesting thought. Many cultures have their own names and variations. People have told me lots of local names - including in Welsh and Polish names 😁
Ultimately it's the flavour that is important. Guess what ? We can't get scratchings out here ! I'm coming over to the UK sometime soon so I will have to scout round and snuggle a few packs back with me. I'll pop round and do a taste test of yours and leave a review on your channel. 😀@@EnglishCountryLife
Yummm
They don't last long 😁
Fantastic video, definitely going to try this, always wanted to use the rind on our pork from our own pigs but now I have your recipe to use. Great tips.
Thanks Zoe - it did take a bit of figuring out (particularly the salt boil), but it was worth it 😉
I’m suddenly very hungry
They are delicious - and so often the rind is thrown away!
chicken liver gizzard and intestines tasty for me Sir
Chicken liver pate is delicious
Would a air fryer also work instead of a deep fat fryer?
I've not tried Sean but if it can hit 200C I think it might work very well indeed!
@@EnglishCountryLife ye it can definitely going to try this when there’s some rind free at work 👌 not very often but occasionally customers don’t want it
I love this one! Oddly they’re known by several names in the US depending on which region. In much of America as you said they’re known as pork rinds. In the Southwest they’re known as chicarones chicharrones as you mentioned in the title. Here in the Southeast they’re more likely called pig skins (unless we drop then raw into cornbread batter to make crackling bread) Whatever you call them they’re great snacks. Thanks for sharing!
I've never heard of crackling bread - that sounds good!
I'm afraid that I must take issue with you here. These are not pork scratchings, they are pork crackling. Scratchings originated in the Black Country and have more fat on them than what you have shown here. I'm sure that they will taste delicious, what's not to like ? But scratchings they ain't. Traditionally they were made from the top of the rear leg, but skin from more or less anywhere will be fine as long as there is a layer of fat, roughly 5 - 10 mm thick and as we all know .... fat means flavour ! 🙂
It's interesting, I've had nany types, from hard as nails roasted skin, to crackling to light fluffy snacks like this. All have been sold as scratchings!
I love scratchings and coming from not too far from the Black Country I'vehad many types as well. The people from that area, and I agree with them, would say that true pork scratchings should have protected geographical indication like Melton Mowbray pork pies and Jersey potatoes. The 'imposters' have their place in the world of snacks, Indeed ,some of them are very tasty, but however they are marketed they aren't true scratchings. Oh, and before I forget, some pieces of the scratchings could have small pieces of meat on them, this will of course be quite hard but not tooth breaking. @@EnglishCountryLife
It's an interesting thought. Many cultures have their own names and variations. People have told me lots of local names - including in Welsh and Polish names 😁
Ultimately it's the flavour that is important. Guess what ? We can't get scratchings out here ! I'm coming over to the UK sometime soon so I will have to scout round and snuggle a few packs back with me. I'll pop round and do a taste test of yours and leave a review on your channel. 😀@@EnglishCountryLife
@@chrishamilton-wearing3232 You could always make some!