Comments on: Chicharrones (Fried Pork Rinds)

By: Heart attack on a plate? : Two Long Spoons

Heart attack on a plate? : Two Long Spoons — Thu, 08 Jul 2010 18:59:47 +0000

[...] don’t forget the craze for such delicacies as chicharrones (pig skin fried in lard), duck fat french fries, short rib tacos from the LA Kogi truck, not to [...]

By: Heart attack on a plate? |

Heart attack on a plate? | — Fri, 21 May 2010 16:23:28 +0000

[...] don’t forget the craze for such delicacies as chicharrones (pig skin fried in lard), duck fat french fries, short rib tacos from the LA Kogi truck, not to [...]

By: Food Blogger Spotlight: Arnold Gatilao � Wasabimon!

Food Blogger Spotlight: Arnold Gatilao � Wasabimon! — Tue, 15 Dec 2009 22:25:04 +0000

[...] Chicharrones (Fried Pork Rinds) [...]

By: Arnold

Arnold — Mon, 14 Dec 2009 20:34:43 +0000

Susannah, They’re close texture wise…super-light. Flavor is good, too…a little spicy and sweet. Not as sweet as 4505 but still good. Wanna experiment with more flavors though. :)

By: Arnold

Arnold — Mon, 14 Dec 2009 20:32:56 +0000

I’m not sure, but part of me hopes they’re fried in lard. :)

By: Dirk

Dirk — Thu, 10 Dec 2009 17:28:48 +0000

Does anyone know what kind of oil commercial pork rinds are fried in?

By: Susannah

Susannah — Tue, 08 Dec 2009 20:37:02 +0000

A-everything on Inuyaki is so amazing right now! I love this video. 4505′s really are transcendent…how does making your own compare, taste-wise?

By: Arnold

Arnold — Tue, 01 Dec 2009 11:11:31 +0000

@Marvin: I think it is a Ron Popeil food dehydrator. It’s my parents and they won it at some Fil-Am raffle a long time ago. I’d imagine if you did the Alton Brown box fan method you’d get similar results. I think what matters most is that the skin is super dry so that it gets really light and puffy once it hits the hot oil

@Connie: Have you been to Animal in LA? They do some good crispy pig ears there!

@MyLastBite: I can’t really hate on microwave pork rinds. I mean, the end product is still pork rinds. :)

Thanks for all the chicharron love, everyone! It’s always great to spread the gospel of pork! :)

By: Stephanie - Wasabimon

Stephanie - Wasabimon — Tue, 01 Dec 2009 06:33:46 +0000

Three words: SO FREAKING GOOD.

By: David

David — Tue, 01 Dec 2009 05:51:44 +0000

It seems so easy to make when reading through. I love chicharrones made from different recipes especially the spicy ones.

By: Marvin

Marvin — Mon, 30 Nov 2009 21:35:53 +0000

Is that a Ron Popeil food dehydrator? ;P The chicharron looks awesome Arnold!

I have no food dehydrator, so I wonder how the skin would fare if that step was skipped. When I made bagnet, the skin crisped up fine after a stay in the fridge. Though with the extra moisture, there was a lot of sizzling.

By: The Duo Dishes

The Duo Dishes — Mon, 30 Nov 2009 19:19:49 +0000

*nom nom nom* Looks like you achieved pork rind success!

By: Connie

Connie — Sun, 29 Nov 2009 16:36:55 +0000

Love how it puffs up like a giant rice crispie! The togarashi is a great idea. Reminds me of these fried piggy ears I had at Pizzeria Delfina in SF, with some kind of lime seasoning and chili oil. Its all so good…

By: Mel

Mel — Sun, 29 Nov 2009 07:20:27 +0000

That’s off the chain! Kudos :) love the video too!

By: Kristen

Kristen — Sun, 29 Nov 2009 06:24:16 +0000

Oh No, It’s Alive!!!
Arnold, my man, that looks divine. Seriously divine!

By: Joy

Joy — Sun, 29 Nov 2009 05:14:22 +0000

Your chicharon looks awesome. I love it but try not to eat it too often. Hehe.

By: MyLastBite

MyLastBite — Sun, 29 Nov 2009 01:55:37 +0000

I’m sure yours taste 100 times better, but I’m hooked on the Microwave Pork Rinds (can buy on Amazon)! LOL!