Until now, I had been buying vacuum-packed gelatinized pork rinds from the store, but they always tasted like rubber to me. But it so happened that when I was preparing the first batch of bacon for the season, the homemade bacon I bought had skin on it.
So, after separating the skin from the bacon and preparing the pork belly, I wondered what to do with the skin. I searched the internet, but there are plenty of interesting but complicated recipes. And then I remembered that just as I make pacha from trotters, ears, and tails, why not gelatinize the skins too?
Ingredients (in my case):
- 250 grams of pork skins
- salt to taste (two or three pinches)
- a few peppercorns
- 1 bay leaf
- ¼ head of onion
- enough water to cover the skins and not boil away during cooking
- After boiling, add garlic (powdered or crushed) to taste
(with this amount, I filled a 400 g plastic container with cheese to the top)
The whole process of preparing jellied pork rinds is super simple:
I boiled them over low heat until they were very soft, checking with a fork from time to time. In the pot in which I boiled the skins, I added salt, black peppercorns, 1 bay leaf, and a quarter of an onion.
After the rinds were well cooked, I cut them into pieces, put them in a box, and poured the strained broth over them.
I decided to add some of the peppercorns and part of the bay leaf.
I sealed the box and, after it cooled, put it in the refrigerator to set.
Well, let me tell you, their taste has nothing to do with the ones you buy in the store. The homemade ones are many times more delicious.
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