Buying meat, people often after cuttingthrow out a very valuable product, even without knowing it. This refers to pork skins. The recipe of their preparation, meanwhile, is known to many peoples of the Earth; in a number of countries, skins are considered a real delicacy. We suggest that all readers do not disregard this by-product, but make sure that it is well worth the respect. Try to prepare one of the dishes in which pork skins participate: recipes from photos clearly show how appetizing they are. Chances are great that one of the options will become a favorite in your family.
Mexican beer chicharrones
Even if you buy already cut meat,The store sells separately and pork skins. The recipe, which came from distant Mexico, will give you a wonderful snack, which can be crunched and just like that, and even with a foamy drink, it is absolutely gorgeous.
The skin in the store is sold rolled up in a tube.It needs to be unrolled, washed and dried. Then the by-product is cut with rather large plates (they are strongly roasted when baking, so it is not worth shallowing), salted and seasoned with spices. You can take your favorite, but the main component - the peppers, at least red, but rather a mixture of them. The plates are laid out on a tray away from each other and put in the oven. How much they will stay there depends on the thickness. Focus on 3 hours, but occasionally check for readiness. It should be sharp, crispy and ruddy "crackers".
"Casserole" in Russian
If you wish to serve as beef porkskins, the recipe will look different. The unwrapped product is trimmed from excess fat (if you are not against fat, you can skip this step), leeward edges are cut off and wind control checks. The skin of forty minutes brewed with the addition of salt and peppercorns. At the same time chopped onion, you can squares, can be half rings. Frying is made from it; after reaching the tan in the pan half a glass of beer is poured. As it boils, the pot is immediately removed from the hob, and the contents are flavored with a stack of rice vinegar. Podvarennaya skin rinsed with cool water, put in a form; the inside wakes up with onions, drained from the liquid, chopped garlic, pepper and salt (if necessary). Then the skin is folded in half and poured marinade from onions, in which a spoon of honey is added. The form is removed in the oven; after a third of an hour the skin turns over, every five minutes it is watered with marinade. The total cooking time is half an hour.
Skin with beans and capers
There are several full-fledged dishes in which the main ingredient is just pork skins. The most delicious and delicious recipe is offered below.
- The glass of beans is soaked in cold water until swelling, washed and boiled until softened.
- The piece of skin of grams for two hundred is poured over with boiling water and cleaned with a knife.
- In a deep skillet, some olive oil is heated; in it is frying from chopped onions.
- A chopped large tomato is added next.
- After five minutes, strips of skin are tossed in, a caper spoon is laid and water is poured in - around the glass.
- Under the lid, the dish stews for about ten minutes.
- The last beans are sprinkled and chopped dill.
After a quarter of an hour, the frying pan is removed from the stove, the food is slightly infused and served on the table.
Korean Salad
Everybody knows salad with pork ears.However, this dish in which pork skins are involved is even more delicious. Recipe: Marinated strips of offal plus seaweed. The remaining components can be selected on your own. The main thing is to skillfully pickle the skin. It is done this way.
A pound of skins is stripped of excess fat,filled with water and placed on the fire. After boiling, the foam is removed, the fire is muffled, the water is salted, and the chopped garlic clove is put in. Cook skin will be about two hours. Cool it should be right in the broth, after which it is removed, re-cleaned of fat and cut into a thick straw. A clove of garlic and some ginger are rubbed into a bowl with offal. Pour on:
- spoonful of red hot pepper flakes;
- the same paprika;
- salt (if it seems that the skins are not salted).
Poured:
- spoon of rice vinegar;
- three spoons of soy sauce;
- a spoonful of fish sauce;
- big spoon of rice wine;
- spoon of sesame oil;
- half a spoon of liquid honey.
After mixing in the marinade is cutonion-feather, the contents of the bowl again get in the way, and it is put on the cold for half a day. After this time, the skins can be eaten right way, sprinkled with sesame seeds, and you can put in a more complex salad.
Pork skins: recipes. Bulgarian roll
Washed and cleaned skin is cut prettywide ribbons. The meat is cut into long thin strips. The skin is laid out on the table “face” down, a piece of pork is placed on it and generously spiced with spices and salt. Pepper must be included in the composition. The roll is tightly folded and overtightened. The blanks are poured on cabbage pickle and cook for twenty minutes. After turning off the fire, they are left in the brine for another half an hour, after which they are caught and cooled in the refrigerator. Ready rolls get rid of thread and cut into circles.
