Come to rural Mississippi back in Howard bottom Mississippi as a kid watching granddaddy and the elders of the community kill the hog cut up all the meat and make cracklings in the big black pot then sprinkle the fat grain salt on them while still hot .At the time I didn’t know I was actually watching a art being presented with the culture my grandad was man of knowledge from his era and day where black men had to know stuff like this to provide and survive.
Mississippi is one of the few places in the south where you can still find little hole in the wall gems of scratch cooked food in strange places like the back of a gas station, parking lot, etc.. I used to drive a truck and those places while hard to find are an oasis from the Subway, Taco Bell, Wendy's, McDonalds, Roller Grill, Microwaved burrito, sandwich, whatever.... Crap.
I do something like this with chicken skin when i make schmaltz, but just cook the skin on low heat to render the oil out. Gets crispy and legit tastes like pork rinds but it chicken!
Where is your grandma from? (State and cultural heritage). I assumed you're American, and as a Canadian southern foods, Texan foods, California foods, the great diversity in dishes is fascinating
@@p_roduct9211 We're from Arkansas and what my grandpa called junkyard dog. My uncle was in the USAF and used to send Granny different vanilla beans, cinnamon sticks and other spices, she would make her own extracts. (she made the best vanilla with the beans and moonshine).
Pork rind round 2, ckeaned the fat after boiling the skin. Dried the skin for around an hour and a half, then the fridge over night. I then used air fryer to reheat and dry the pork skin, then increase the temperature to 170degC followed by 200degC for 10 minutes, very beautiful rind.
Thanks for this. You also have such a relaxing voice like “hey, you have a 4 poster bed and the German shepherd is keeping guard downstairs, how bout you get yourself some shut eye, there’ll be eggs over easy for you once you wake up.” I love your voice and Thank you
That's what everyone tells me, just never in that much detail. A little secret, that I've never told, I used to narrate these videos lying down. So, my being relaxed is probably making the viewer relaxed as well. 😊 🍻
I bet it’s worth it though and what if you had a farm and you kill the pig and have extra pig and you just wanna use the skin and make some or even trying boar or other ideas with it
I know lots of people who use pork rinds in their Keto diet. I've seen people smash em' up and use them as a breading on the outside of popcorn chicken or chicken strips. And it actually tastes pretty good too. You just have to be able to stand the smell
You can make them with eggs. And serve them on warm tortillas. Try White Wing brand. Just throw some of the finished pork rinds into a pan, add some water to get them soft again. When the water dries up, add a handful of chopped green onions. Add in some canola oil. Fry that for a bit, then pour in 5- 6 beaten eggs. Add some black pepper. Cook until the eggs almost setup. Serve on warmed up flour tortillas. Enjoy.😋👍
Now that's an interesting way to eat these. I think most folks would do without the tortilla though, being that both eggs and pork rinds are keto friendly but to each their own. 😊🍻
I like the pork rinds way better with the fat still on. It’s so good. I get it from the Latin market down the steer from my house. The fat turns really soft and moist but also has a crunch
Poor Man's Gourmet Kitchen Ok I will do that thank you so much. My husband and I truely love your channel, I try out all your recipes and we think your very special. ❤
They make skins you can buy by the pound and microwave. They also make microwave ones you can buy at Walmart that taste much better than the bagged pre-cooked ones.
I'm a pole man from Cajun man Church Point Louisiana I love that recipe I will be trying some for the 4th of July thank you very much the old BBQ man and Sissy
hi, great recipe which I am going to try very soon, already bought the pork skins. question: how long will the pork rinds stay fresh and crunchy? any advice on storage?
GREAT JOB! I LIKE PORK SKINS, BUT NEVER KNEW HOW EASY THEY ARE TO MAKE YOURSELF! THANKS FOR SHARING YOUR TECHNIQUE! MAY GOD BLESSINGS BE WITH YOU ALWAYS! ☺ 🙏 💞 👍 👏 👏 👏
i much prefer cracklings. i didnt not succeed in making the rinds, but what i noticed is that the boiling step completely removed all the pork flavor, compared to a crackling. but now i know why pork rinds taste the way they do i guess.
No pig skins anywhere around here. None. So I'll stick to the bagged variety. I just had some "Buffalo Chicken" flavored. Loved them. One day, when a pig skin shows up, I will give this a try!
Is there a reason not to save that boiling liquid to use for something else? Collards, soups, etc? Since the skins were already processed, they were cleaned.
I didn’t know pork rinds were actually made out of pork, as a kid my brother told me they’re called “pork rinds” because they look like pig ears. I’ve been a vegetarian for about 5 years, and I have definitely ate these a handful of times 😖
I've done many things with Pork Rhinds as a carb replacement; Nachos, Pork Rhinds and Breakfast Gravy, French Onion Soup, Ramen, even Shrimp Alfredo but I have never boiled the rhinds to imitate pasta because they just soften up when they hit the soup, sauce or gravy anyway. ☺
Honestly, it's cheaper and less hassle to just buy pork rinds. But, if you're just dying to try this, a butcher should have skins, if you can't find them another grocery stores.
@@VANTARTS Adobo in the Philippines is entirely a different context to Spanish adobo. It's a dish indigineous to the country itself. Meanwhile since Spanish have arrived in the Philippines, they discovered this way of cooking and it's very akin to the spanish adobo thus they called it adobo and it's been named that way ever since.
@@youscaredoftruth6735 I am on keto diet and lose 30 pounds in 3 months, Reversed my diabetes, and feels a lot better than before 😊 ps, now some doctors use keto diet as treatments for severe mental illness, they are amazingly found that it’s working on almost all kinds of mental illness, including depression and schizophrenia and others 🎉
Tried out making pork rind using your recommendation. The skins exploded beautifully in my oven, rewatched and noted you said 170degF and not 170degC during the drying process.....😂😂😂😂
It happens, unfortunately... Americans aren't taught, like the rest of the world, in degrees of Celsius or measurements in Metrics, no, we've got to be different. I didn't invent the system, just born into it.
Honestly, this is one of those recipes that really isn't worth doing your self. You're better off just buying a cheap bag at your local grocery store. 🍻
@@PMGK Unfortunately pork skin is really hard to come by here, they use all parts or pork in the foods they make, sausages etc (which is good of course) I have to go ask from local butcher if they sell it so I can make some!
@@PMGK I live in Buffalo, NY, so I'd have to wait until the spring for my pork rinds, and I'm sorry but a man simply cannot wait that long for that delicious, pork skin goodness. 😁 Yours look really delicious as well. Thank you for sharing your recipe and method with us.
I bought a big box of unflavored microwave pork rinds. So I could season them with adobo. But it hasn't been working. It just don't taste right. I was trying to learn how to make my own. Go figure you're using adobo lol
I love pork rinds. One of the best snacks to have on the keto diet. This video rocks!
Than you! 🍻
Totally agree, I use them as a substitute for croutons when I brew up a salad
@@mattdoherty6216 oh man thats a great idea ive been missing my croutons.
This is cool I never knew how these where made
Yeah it's crazy, huh?
They are so good
Full Recipe: poormansgourmetkitchen.com/pork-rinds.html
Pin it: www.pinterest.com/pin/391250286374019424/
Come to rural Mississippi back in Howard bottom Mississippi as a kid watching granddaddy and the elders of the community kill the hog cut up all the meat and make cracklings in the big black pot then sprinkle the fat grain salt on them while still hot .At the time I didn’t know I was actually watching a art being presented with the culture my grandad was man of knowledge from his era and day where black men had to know stuff like this to provide and survive.
It's nice when recipes hit home!
Thanks for sharing your experience.
Did they dry the skin out first? Do you remember the process
Mississippi is one of the few places in the south where you can still find little hole in the wall gems of scratch cooked food in strange places like the back of a gas station, parking lot, etc..
I used to drive a truck and those places while hard to find are an oasis from the Subway, Taco Bell, Wendy's, McDonalds, Roller Grill, Microwaved burrito, sandwich, whatever.... Crap.
I do something like this with chicken skin when i make schmaltz, but just cook the skin on low heat to render the oil out. Gets crispy and legit tastes like pork rinds but it chicken!
Wow, that sounds good. The only thing better than crispy chicken skin is a ducks!
Poor Man's Gourmet Kitchen right! 😁
Oh you need to make a video on this!
Yes its good
@@bebopsbaby1 it's so good
The hard ones can be chopped or ground up and added to cornbread, biscuit or bread dough. My granny called it cracklin bread and served it with beans.
Where is your grandma from? (State and cultural heritage). I assumed you're American, and as a Canadian southern foods, Texan foods, California foods, the great diversity in dishes is fascinating
@@p_roduct9211 We're from Arkansas and what my grandpa called junkyard dog. My uncle was in the USAF and used to send Granny different vanilla beans, cinnamon sticks and other spices, she would make her own extracts. (she made the best vanilla with the beans and moonshine).
Pork rind round 2, ckeaned the fat after boiling the skin. Dried the skin for around an hour and a half, then the fridge over night. I then used air fryer to reheat and dry the pork skin, then increase the temperature to 170degC followed by 200degC for 10 minutes, very beautiful rind.
Awesome, good on'ya mate! 🍻
I like listen to his voice and yes I will try this recipe. Thank you!
Thanks for this. You also have such a relaxing voice like “hey, you have a 4 poster bed and the German shepherd is keeping guard downstairs, how bout you get yourself some shut eye, there’ll be eggs over easy for you once you wake up.” I love your voice and Thank you
That's what everyone tells me, just never in that much detail. A little secret, that I've never told, I used to narrate these videos lying down. So, my being relaxed is probably making the viewer relaxed as well. 😊 🍻
I’ll just keep buying mine out the store lOl I didn’t know it was so many steps I thought u just cut and throw them in the oil
Yeah, honestly, it really sucks! 🍻
as labor intensive as it is, once you make your own, theres no going back to store bought.
I bet it’s worth it though and what if you had a farm and you kill the pig and have extra pig and you just wanna use the skin and make some or even trying boar or other ideas with it
Cooking is a labour of love
I know lots of people who use pork rinds in their Keto diet. I've seen people smash em' up and use them as a breading on the outside of popcorn chicken or chicken strips. And it actually tastes pretty good too. You just have to be able to stand the smell
This is a fun "How to" tutorial to watch but, truthfully, I'd rather just buy them because they're cheap and this is a ton of work.
@@PMGK exactly my thoughts!
I never even knew those were real pork rinds/skins until i was in my 30's. Nice to see how it's done.
Really? I've always known. In fact, some people have even tried to convince me that they aren't really pig skins. lol
I must've lived a sheltered life lol. Thank you.
so what did you think they were? lol
@@chomochasers2247 I thought they were like some fake synthetic food like “Kraft American cheese.” 😂
You can make them with eggs. And serve them on warm tortillas. Try White Wing brand. Just throw some of the finished pork rinds into a pan, add some water to get them soft again. When the water dries up, add a handful of chopped green onions. Add in some canola oil. Fry that for a bit, then pour in 5- 6 beaten eggs. Add some black pepper. Cook until the eggs almost setup. Serve on warmed up flour tortillas. Enjoy.😋👍
Now that's an interesting way to eat these. I think most folks would do without the tortilla though, being that both eggs and pork rinds are keto friendly but to each their own. 😊🍻
@@PMGK they're good on corn tortillas also, with fresh Pico de Gallo. 😋👍
I like the pork rinds way better with the fat still on. It’s so good. I get it from the Latin market down the steer from my house. The fat turns really soft and moist but also has a crunch
Hmm 🤔 🍻
Im with you there....Macs has some soft crackings with globs of fat. Man they are good
Eating some right now from the supermarket while watching this vid....😂♥️
Better that way! 😂
Omg these are so delicious. I remember my mom making these. 😋 yum. 💕👏🏼💕👏🏼
Sounds like great memories!
I'm going to try this my husband will eat them all, thanks for sharing this recipe your awesome. ❤
Be sure to read the blog post. These are tricky little buggers!
Poor Man's Gourmet Kitchen
Ok I will do that thank you so much. My husband and I truely love your channel, I try out all your recipes and we think your very special. ❤
They make skins you can buy by the pound and microwave. They also make microwave ones you can buy at Walmart that taste much better than the bagged pre-cooked ones.
Awesome. I'll have to keep my eye out!
We don't have these in Montreal but I gotta try and make these for sure.
They're tricky little buggers. I know my videos make it look easy but its always a good idea to check my blog for more info about each recipe.
We have them in Canada though ! I can personally vouch for them being in Saskatchewan - eating some now they are even from Costco !
This is a great video! Well explained and easy to follow!
Glad you liked it!
Bought some pork skins today and I'm excited to try this recipe.
I'm a pole man from Cajun man Church Point Louisiana I love that recipe I will be trying some for the 4th of July thank you very much the old BBQ man and Sissy
@@chiefestilette9572 how was it ?
I used to eat a Box of these everyday wen I lived n LA. They cooked them naturally right in front of u
I buy them all the time. It's actually kind of a hassle, prepping and making them yourself. 🍻
@Poor Man's Gourmet Kitchen yea I see better to grab and go and the supermarket
*Awesome man! I eat these every day, with some hot sauce. Thanks for the video, that looks easy enough. I live in Arizona so that is easy to get.*
Pork Rinds are easy to screw up, so be sure to read the blog post. There's always more information, about these recipes, there! ;-)
hi, great recipe which I am going to try very soon, already bought the pork skins.
question: how long will the pork rinds stay fresh and crunchy? any advice on storage?
What a satisfying voice you have ✨
You should hear me sing! lol ;-)
Poor Man's Gourmet Kitchen I can only imagine :D
Tastes amazing
To try!!! Those look incredible.
Thanks, they're fun to make just time consuming is all.
GREAT JOB! I LIKE PORK SKINS, BUT NEVER KNEW HOW EASY THEY ARE TO MAKE YOURSELF! THANKS FOR SHARING YOUR TECHNIQUE! MAY GOD BLESSINGS BE WITH YOU ALWAYS! ☺ 🙏 💞 👍 👏 👏 👏
Yes, Mam! Just be sure to read the blog post for this recipe because these are real easy to mess up.
i much prefer cracklings. i didnt not succeed in making the rinds, but what i noticed is that the boiling step completely removed all the pork flavor, compared to a crackling. but now i know why pork rinds taste the way they do i guess.
I hear ya. Personally, I don't care for the process. I'd much rather just buy a bag from the grocery store. 😊 🍻
Uh nice ^^ had pork rind for the first time in Florida, but we don't have them here in germany. wanna make my own ^^ ty for the recepie
That's too bad. They're practically zero carbs and a staple for those watching their diet. ☺
My guilty pleasure (especially while on keto/low carb diet) are bbq flavored pork skins 🥹
Awesome... But trust me, it's a lot easier to just buy a cheap bag of these things. 😜
Love the video! Very informative.
Thanks, I'm glad you liked it!
If the seasoning comes off during frying them...just season them once out the fryer
I’m definitely trying your method! Liked and subbed!
No pig skins anywhere around here. None. So I'll stick to the bagged variety. I just had some "Buffalo Chicken" flavored. Loved them. One day, when a pig skin shows up, I will give this a try!
There aren't, normally, pig skins around here either. I stumbled on a package at my local Asian Market.
Don’t know where you live but I got some at shop rite
Butcher
Is there a reason not to save that boiling liquid to use for something else? Collards, soups, etc? Since the skins were already processed, they were cleaned.
🙏 🍻
Awesome!
I love them
Excellent video. Well done. Simple, to the point. Thank you. I subscribed
Glad you liked it!
Baking is way easier, cut, preheat to 375 season then bake for 3 mins turn 3 mins and your done...
Honestly, I'd rather just buy a cheap bag, already made.
This video was great!
Thanks but, to be honest, I still rather just buy a cheap bag of them already cooked. 😁 🍻
I didn’t know pork rinds were actually made out of pork, as a kid my brother told me they’re called “pork rinds” because they look like pig ears. I’ve been a vegetarian for about 5 years, and I have definitely ate these a handful of times 😖
Yep! lol
🤣
so you’ve been vegetarian but never once considered that pork rinds could have meat in them lol
so what did you think they were? lol
How they taste 🥓
I just got a bag of these, I never saw them anywhere in Canada or the USA?
Really? Almost every gas station, convenient or grocery store in the US has them... weird!
@@PMGK I guess I never looked for it, but ya for sure I will now and will be making a video on my channel tomorrow trying it for the first time.
my favourite pieces are those not so puffy hard crunchy ones.
And now you know how to make them on purpose!
I'd love to see someone use boiled pig skins as a pasta replacement. It's an idea I've had kicking around my brain for a while.
I've done many things with Pork Rhinds as a carb replacement; Nachos, Pork Rhinds and Breakfast Gravy, French Onion Soup, Ramen, even Shrimp Alfredo but I have never boiled the rhinds to imitate pasta because they just soften up when they hit the soup, sauce or gravy anyway. ☺
@@PMGK Sorry but I didn't say rinds. Just boiled skins, cut into ribbons and used as pasta. I think it could work.
@@plaguedoct0rit's preatty good, similar to soy noodles, but tastier
You sound like Joe Pera. Also thanks for the video, you gave me some good ideas.
Glad I could help!
Love it. Thank you
You are so welcome!
Those hard jaw breaker ones are my favorite!
That seems to be the consensus!
why do you season the rinds before baking and not at the end after they're fried?
It sticks better.
Happy I came across this channel new subscriber here!💗
Don't worry. You'll come to regret it! 😂🍻
4:10
Those are actually the ones I'm looking for in the bottom of my bucket rn to naw on.
I understand, completely!
Mmm those look good I like to sprinkle them with texxas pete hot sauce
👌🍻
Thank you for the video. I'm on keto diet but I don't eat pork. Is there such thing as beef rinds? If so, would you know how to make it?
I'm not sure
you can do the same with chicken skin
Just fuckin eat em jeez
Wow that's a life changer
I know what you mean! lol
Where can you get the pork skins? I can't find them anywhere. None of the Asian stores in the area carry them.
Honestly, it's cheaper and less hassle to just buy pork rinds. But, if you're just dying to try this, a butcher should have skins, if you can't find them another grocery stores.
I use to get mines from the market & put them in the microwave and they puffed up just like chips they was already dried out
How long would you nuk'em?
Its like chicharon in philippines. Did you know that adobo is a philippine signature?
Yes I did. I also learned Tinikling when I was a boy and performed the dance with my class for my whole school. ;-)
it's not originated in the Philippines....and adobo is legit Spanish seasoning
@@VANTARTS Adobo in the Philippines is entirely a different context to Spanish adobo. It's a dish indigineous to the country itself. Meanwhile since Spanish have arrived in the Philippines, they discovered this way of cooking and it's very akin to the spanish adobo thus they called it adobo and it's been named that way ever since.
Brilliant
Always! 😎
Are homemade pork rinds taste better or fresher than store bought?
Not really and honestly, I'd rather just buy a cheap bag than go through the hassle but, at least we know how to do it if I had to! lol
Thank you that's what I wanted to know
Very healthy and nutritious!!
😂 No, but it's certainly Keto friendly!🍻
Right on! Not sure what keto is but it sounds the greatest!
@@youscaredoftruth6735 I am on keto diet and lose 30 pounds in 3 months, Reversed my diabetes, and feels a lot better than before 😊 ps, now some doctors use keto diet as treatments for severe mental illness, they are amazingly found that it’s working on almost all kinds of mental illness, including depression and schizophrenia and others 🎉
@@zhengwei1088Except the Keto diet is not sustainable in the long-term. Carbs are not the enemy. A sedentary lifestyle is, however.
I don't use oil for my pork rinds, I fry em in lard!
👍🍻
How does the rinds taste with the fat and are they still crunchy?
No, they're bad.
Tried out making pork rind using your recommendation. The skins exploded beautifully in my oven, rewatched and noted you said 170degF and not 170degC during the drying process.....😂😂😂😂
It happens, unfortunately... Americans aren't taught, like the rest of the world, in degrees of Celsius or measurements in Metrics, no, we've got to be different. I didn't invent the system, just born into it.
it will be nice to watch your videos in 1080P
maybe get a used DSLR or 1080p camcorder?
Clearly you didn't read my response the last time you mentioned that?
Hi can i skip the oven part and still get the crispness from frying?
No! I've tried it... doesn't work.
Why didn't they fry no sizzle at all
You’re like the Bob Ross of pork rinds
That's what they say! 🎨 🍳 🍻
Man! You can sure "pigout" on those !!!👍
You got it!
Who's eating pork rinds while watching this
🍻
I can understand why they are so expensive, now
Yeah, quite the process... Huh?
Cool
Right? ;-)
why boil? Can't you just put right in the fryer after cutting to size?
Nope, you have to break down the collagen first.
Any idea how well this works with an air fryer?
Does NOT work!
re heated pork belly from cuban / Latin markets are awesome in a air fryer but they dont puff up and get as crispy
YUMMY
👌 0 carbs!
Dunit
🍻
I’m the first comment and this video is awesome
It's always a good feeling to be number 1!
Chicharon ❤
I was eating a bag of pork rinds while watching this
Been there, done that! 😂 🍻
Chicharrón tacos
I’m eating pork rinds while eating
I eat them with habanero sauce
My man!
In Philippines, we leave lots of fat in it because it's the best part of pig's skin.
I bet it helps the Tinikling!
I love the chewy pork rinds with the fat on.
Doesn't everyone?😂🍻
Do you reuse the oil or discard it?
Depends on how much frying was done
How long in the water would let them sit? For boiling
He says in the video! 30 minutes.
🍻
i wish these were sold here
Honestly, this is one of those recipes that really isn't worth doing your self. You're better off just buying a cheap bag at your local grocery store. 🍻
@@PMGK Unfortunately pork skin is really hard to come by here, they use all parts or pork in the foods they make, sausages etc (which is good of course) I have to go ask from local butcher if they sell it so I can make some!
You gotta come to Costa Rica and try “Chifrijo”, the best one is made of pork rinds. 😋
On my way!🍻
My wife prefers when I buy my pork rinds instead of making them, because I guess the house is a little stinky after I get done.
It's common to make these outside.
@@PMGK I live in Buffalo, NY, so I'd have to wait until the spring for my pork rinds, and I'm sorry but a man simply cannot wait that long for that delicious, pork skin goodness. 😁 Yours look really delicious as well. Thank you for sharing your recipe and method with us.
congruent ?
(of figures) identical in form; coinciding exactly when superimposed.
Still better than Salt Bae’s shit. Pork rinds are a gift from God
I'll have to take your word on that one. I've never had Salt Bae's anything and the guy looks like a chump. 😜🍻
Adobo😅😅😅
I’m eating pork skin as I watch this lol
🤢🤮🤣
Homer Simpson is gonna love this
🤔
Here in Brazil we call it “torresmo “
Good to know!
Or $1.99 at a gas station
Well this too many steps I’ll just pay for it
I agree completely 💯 They're cheap but at least now you know how it's done from scratch. 😎 🍻
👌🏻😋
I bought a big box of unflavored microwave pork rinds. So I could season them with adobo. But it hasn't been working. It just don't taste right. I was trying to learn how to make my own. Go figure you're using adobo lol
Ha, that's funny.
Me eating pork rinds rn
Crunch! 😬
Great vid. Gave it a 👍🏽 but u lost me at 4hrs.
Hey, just because I show you how to make them doesn't mean I don't just buy the $2 dollar bags my self. 😂 🍻