Pork rind is the culinary term for the skin of a pig. It can be used in many different ways.
It can be rendered, fried in fat, baked, or roasted to produce a kind of pork cracklings (US) or scratchings (UK); these are served in small pieces as a snack or side dish and can also be used as an appetizer. The frying renders much of the fat, making it much smaller.
Snack
Often a byproduct of the rendering of lard, it is also a way of making even the tough skin of a pig edible. In many ancient cultures, animal fats were the only way of obtaining oil for cooking and they were common in many people's diets until the Industrial Revolution made vegetable oils more common and more affordable.
Microwaveable pork rinds are sold in bags that resemble microwaveable popcorn and can be eaten still warm. Pickled pork rinds, though, are often enjoyed refrigerated and cold. Unlike the crisp and fluffy texture of fried pork rinds, pickled pork rinds are very rich and buttery, much like foie gras.
Preparation
For the large-scale production of commercial pork rinds, frozen, dried pork skin pellets are used. They are first rehydrated in water with added flavoring, and then fried in pork fat at . Cooking makes the rinds expand five times their original size and float on the oil surface. The rinds are then removed from the fat, flavored, and air-dried. Antioxidants may be added to improve stability.
Nutritional value
Like many snack foods, pork rinds can be high in sodium and fat; however, they are low in carbohydrates and are sometimes considered an alternative snack food for those following a low-carbohydrate diet. According to Men's Health, a serving contains nine times the protein and less fat than is found in a serving of potato chips, which are much higher in carbohydrates. They add that 43% of pork rind's fat is unsaturated, and most of that is oleic acid, the same healthy fat found in olive oil. Another 13% of its fat content is stearic acid, a type of saturated fat that is considered harmless because it does not raise cholesterol levels. Pork rinds are considered an incomplete source of protein because they contain very low amounts of some essential amino acids, including methionine, tryptophan, and histidine.
Regional variations
Americas
Brazil
is a popular snack in Brazil, usually served in bite-sized chunks. It is also a common accompaniment to typical dishes such as feijoada and virado.
Colombia
is the term for pork rinds in Colombia. Two kinds of exist: (exploded pork crackling), which has no meat in it and is similar to the lighter, commercial version; and , which is usually made with part of the pork meat attached to the skin. This makes for a crispy skin and a soft, juicy meat. It is traditionally served with beans, rice, fried eggs, Chorizo, ground meat, avocado, and ripe plantain and arepa in a typical plate called .
Canada
Scrunchions is a Newfoundland term for small pieces of pork rind or pork fatback fried until rendered and crispy. They are often used as a flavoring over other foods, such as salt fish and potatoes, and mainly used as a condiment for fish and brewis.
In Quebec, they are often called (Christ's ears) and are eaten almost exclusively as part of traditional meals.
Costa Rica
are commonly served in homes or snack in bars and restaurants, little sodas (small restaurants with home-cooking flavor business) also adds in their menu Vigoron or with and famous snack dish called .
Preparation could change from using pig fat as base, boiling and later frying, but many prefer using a wok-like pot and wood-fire cooking.
Mexico
Mexico is one of the world's largest producers and consumers of pork rinds, known as . It may still have fat attached, called in Spanish or in central México.
It is commonly served in homes across Mexico. It can be served in a soup sometimes called (pork rind with chilli sauce) or (pork rind sauce). It is often served as an appetizer, or even offered as a snack at family reunions. However, can be purchased on the street and are usually eaten with hot sauce and lime juice.
One popular breakfast is , (also or just in some regions) cooked in green tomato or tomato salsa spiced with . If the liquid is drained, the pork rind can be used in tacos, either as fast food products or kitchen-made.
The dryness in pork rind pairs with humidity and softness in (diced tomato, avocado, onion, cilantro [coriander leaf], and chili mix) and both are often paired to fill a corn tortilla as taco.