I’ve made it forty-something years without ever tasting a pork rind, and I’ve been perfectly happy and lived a fulfilled life.
However, Paul and I were in Brookshire’s on Saturday, picking up a few items to grill for dinner, when we decided we also needed some snacks for the late afternoon lull before it was time to cook.
I grabbed Pirate’s Booty. Paul grabbed Mission Chicharrones, picante flavor.
We brought them home and tore into our respective bags. Being the gentleman he is, Paul held his open bag out to me first.
Like I said, I wasn’t sure about pork rinds, having successfully navigated a lifetime being pork-rind free.
However, I saw a recent episode of a show on Food Network where the cooks were making homemade chicharrones.
If you can get past what they look like to begin with (it is, after all, the skin of a pig), the process is actually pretty interesting. The rinds are dumped into a vat of (more) fat, and they puff up, crispy, crunchy and light as air before you remove them from the fat and let them drain.
I went for it, carefully reaching into the open bag.
I’d expected them to be weighed down by fat and greasy, but they’re super crispy, crunchy and airy.
I read that a lot of dieters eat them because they contain no carbs whatsoever. A half ounce has 80 calories, 4.5 grams of fat and 8 grams of protein.
Mission Chicharrones, found on the aisle with the chips, come in a 4-ounce bag.
Now, I can say I’ve tried them!