Other than deep-frying, what else can I do with pork skins?

[ipsedixit]

Aside from making cracklings or chicharrones, what else can I do with pork skins?

Is it possible to boil it and use the skin like a tortilla to make a wrap or a "pork skin burrito" ... or perhaps a cannelloni-type creation filled with pork stuffing?

All ideas appreciated.

[streetgourmetla]

Tacos de canasta de chicharron.I had a pickled chicharron taco the other day from a street vendor that was pickled and then cooked in a light sauce.She was from Veracruz.I also like the stewed chicharron in a red or green chile sauce.Pickled on a tostada as EN said, awesome if done correctly.Tostada de cueritos con todo, paisa!

[roxlet]

We use Paula Wolfert's recipe for Cassoulet, and pork skin is used to line the bottom of the casserole in which you assemble the whole thing. It adds an indefinable creaminess to the whole.

[fmed]

How about using the skin for banh mi bi (Vietnamese subs with shredded pork skin filling)?

[Eat_Nopal]

Did you overlook pickling? Pickled Pork Skin Tostadas or Cocktails = some great only for chowhounds - fuq you foodies - type eating

[Louise]

I don't have a recipe, but one of my favorite Vietnamese restaurants, the departed and much missed Vi's, included a mix of cooked pork skin, shredded, with cooked pork meat, shredded, as part of a combination rice plate. One store in my local Chinatown sells this mixture in ziplocks.

Also, we've used it in some dishes in my Thai cooking classes. And now that I think about it, I'm pretty sure I've seen recipes for cassoulet that call for it, also some for Italian bean soups. If you're interested I will try to dig up the references.

I don't think you could use it as a wrapper, the times I've cooked it, the skin becomes quite soft.

[Cheese Boy]

Many Italian recipes can be found if you search for cotiche. Here's two links. One is a recipe similar to a German rouladen preparation, the other is just an image of pork rinds with beans.

1) http://www.ischiaintavola.com/default.asp?cxpage=2&idarticolo=208

2) http://flickr.com/photos/melisssss/17...

[porker]

The picture on that first site looks amazing

[Cheese Boy]

Porker, as you probably know, cotiche is sinfully delicious.
Just remember to never overcook it. It needs some chew to it. : )

[porker]

Actually, I don't have first-hand experience, but I do know that it HAS to be delicious just by its makeup.
Next time I get a leg for sausage making, I'm gonna use the skin for cotiche and give it a try!

The gentleman who showed me how to make Italian sausages showed me how to make cotecchine - simply Italian sausage with the addition of ground skin. He stressed "you put in the sauce and cook long time...hours". I never cooked them for hours (although I wouldn't tell him), simply until they were cooked and enjoyed them.

[Cheese Boy]

The best cotiche skin is typically taken from the belly of the pig. The skin from the leg *might* require slightly longer cooking. Just a FYI.

[porker]

Picked up a leg today for sausage (fresh and dried). I skinned it and will try my hand at cotiche on the morrow. I figure all pig skin isn't created equal and thanks for the heads up on the belly vs leg - I'll give it a shot and see. I'll try the belly skin cotiche on my next bacon making run.

Note the pig had some vericose problems...I'll trim that out...

[Cheese Boy]

Porker, you are the man !!!

[porker]

Cheese Boy,
Because of that post (well, the picture, actually) on cotiche, I decided to give it a try.
As you see, I skinned a leg (did indeed make the sausages) and made my variation tonight.
I googled "cotiche" and "pig skin roll recipes" and found most of them very simple roll-ups with perhaps only parsley or garlic. I wanted something a bit more, so improvised, making a type of braciole.
I made a stuffing of sorts and spread it on the skin and topped with a layer of spinach (picture #1).
Rolled it up and tied (#2)
Browned a bit then braised in a basic tomato sauce, along with the tail and a dram of wine (#3)
Sliced and enjoyed (#4)
Very rich and very good!

[ipsedixit]

Whoa! That looks awesome. Thanks for sharing.

[Cheese Boy]

Absolutely beautiful pinwheels. (#4)

Wish I had smell-a-vision on my LCD here. That looks delicious! Generous-sized cotiche usually have dimensions in the 5" x 8" range, but I see you bucked the trend and decided to prepare cotiche for a king! ONE HUGE ONE! Yowza. I'm sure that took a while to cook because you certainly want the filling to come up to temperature. Best of all, now you've got *me* wanting to try a dinosaur sized one! I would have made probably four rolled up with that amount of skin, but that's just me. I hope you're inspired to experiment more! Great job!

[porker]

Sometimes ignorance is bliss, I didn't think of making multiple small ones.
I browned it as best as I could then braised for 2 hours. Not only hoping the filling to be cooked, but also to give the internal skin time to soften to a nice chew.

I would make a change next time; use less filling (by about half) to have a greater skin to filling ratio.

Funny thing, when I tell friends about it, most of them scrunch up their faces and say "skin?"...then I tell them about my lardo and they look at me like I grew an extra head...

[Davwud]

So I guess my question is, can I make cracklings or chicharrones with the skin off a smoked pork shoulder??

I'm smoking one for Saturday and in the past, I've always just discarded the skin. It seems like such a waste.

DT

[porker]

I would hazard a guess and say absolutely. Theres a few european butcher/charcuteries in Montreal that sell these killer pieces of crackling. Basically smoked bacon, with the rind, sliced, and deep fried.

So give 'er a try come Sat or Sunday and let us know!

[tiffany]

Pig skin confit??

I don't have the recipe, but I just came across it on this:
http://www.obsessionwithfood.com/2008...

[porker]

You can make a freaky halloween mask
.
or you can cook it in with beans. Or you can cook it like pig ears, boil long time, press in fridge, egg wash/breadcrumbs, pan fry. Or you can make Italian coteccino (sp?), a sausage including ground skin.
Ive also seen an Italian 'roll-up' recipe;
http://www.inmamaskitchen.com/RECIPES...

[hill food]

"You can make a freaky halloween mask"

I was thinking the same thing - total creep show, scare the children fare.

go ahead and be sloppy with the stitching, use really thick waxed thread. and then deep fry it over a form.

[porker]

I used to skin and bone out larger cuts or pork. I would cut a few slits for eyes and mouth and a triangle for a nose. Didn't cook it or anything, just gross out the waitresses...

[dude]

One mexican variation is to stew in red sauce...