*Crunch* *crunch*!! These Pork Skin Crackers are the perfect light and airy snack to munch on, or even fun addition to the meal. It usually accompanies somtam for a delightful texture and and taste enhancement. Although a lot of work, it really is well worth the effort! Ingredients & Utensils ↓
How to Make Pork Crackers
Ingredients:
1.2kg pork skin
salt
oil for deep frying
Utensils:
wok:
oil resist screen:
colander:
shears:
tongs:
knife:
baking tray:
ceramic pan:
s/steel soup ladle:
Or just order it online!
Lazada:
Served with:
Thai chili sauce:
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45 Comments
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Why do you need to remove the fat?
I'd like it with fat.
How it works if you leave 1 cm fat on?
Your English is excellent 👍👌
hmmm..wondering why it needs to be soaked in oil?
After the first frying, the rinds that you put in the container, how long can it stay safe in the fridge?
I use meat dryer instead of sun and tallow instead of oil.
Amazing carnivore snack.
Ready in a few hours.
I am currently baking the skins in the airfrier, well drying them on 100C, so i hope it works
Why need to soke the dried skin into the oil
So nice n delicious.
Thank you for sharing… Could it be possible to dry it in an oven over low heat?
Thank you very much.❤
No salt or seasonings
Can we dehydrate (in a dehydrator) instead of sun drying?
Thank you for the great recipe
WHY ? Why remove the scraps of fat on the skin? Why is that bad?
We know that vegetable oils and seed oils cause AMD,, macular degeneration, yet they are frying pork rinds in it.. now that i know that I will only pork rlinds that are baked.. rinds are delicious but not worth going blind for
Awesome
Why do you put the skin into de the oil overnight and that oil must from vegetable or not
So it's necessary to use vegetable oil???
wow yummy
After you boild the pork skin, what do you with water? When water cools down it becomes like a thick jelly, which I believe is collagen.
This is the best style.. Thanks for sharing❤️
It's very clean and crunchy 🎉❤
Super extra thank you , dziekuje
Somjit i love watching your video, so simple but its clear and easry to understand. If possible could we be more in touch, i have many question according to this pork skin. I did try this but it doesnt expand like i want, or it just burn. Please give me a waybso we can be in touch
Pwede mangayo ug contact no. kay moorder kog kubal bali 100kls.?
Pwede makapalit ug kubal tag pila ang kilo?
Hi Somjit. Thank you for a lovely recipe. We just love those rinds and now I can make it. I will use the oven as we have to many monkeys. Do we spice while boiling or after popping
Which oil do you use? Can I use animal lard as a substitute?
Hi somjit, why do you have to soak it in oil over night?
And the water you boil the skin in makes great gelatin for head cheese and other stuff!
I hope you didn't just throw it away. I dry mine in the oven on very low about 100F to 125F.
Somjit very easy recipe to follow. question. could you dehydrate the skin vs sun?
Thanks a lot for sharing this tehnic
i gonna try this 😘😘
You are amazing, how much love and attention you put into it
Beautiful ❤️
So crispy, deliciously, mantap…👍👍
How many kilos did you cook?
How about mass production for business can I used this method?
I like my skin with the fat please
Hi wow very nice cook yummy talaga salamat sA pagbahagi mo idol good morning good health God bless all pamily 🙏🙏🙏🙏 salamat ♥️♥️♥️ Jesus savoir
Hi Somjit, in the Phil. they don't remove the fat on the skin. They'd just fry them as is. Will you please explain why you have to remove the fats on the skin? Please advise. Thank you.
can i try drying it in the oven?😅i got no place to dry it under the sun😅
Looks enticing… will try it too
my mom used to make THEM on sunny days to eat and sell at shop as well. today will try to do it myself and see how it goes.
The puffiest pork rinds I have seen on YouTube. Thank you!
I have some frozen pork rind… This looks like an ideal recipe to use it up and make a delicious crunchy snack. Thank you for the recipe 👍🤩
Thank you lah. No one told me you had to remove all the at post boiling. Sawadee Somjit… and thanks again. BTW, is that a Henckel and Zwilling Santoku knife ar?