This recipe was one of wild experimentation. The object was to make homemade fried pork rinds. It was suggested I use pork fat. This I cut into 1 inch by 2 inch pieces and deep fried until golden. The taste was like that great flavor on the outside of a pork chop.
Another expert steered me toward pork belly. When cut in a similar fashion and cooked the same way, there was a meatier quality to the flavor.
Ultimately, the best was the outside of a slab of bacon. Not the toughest part of the rind, but that just below the tough hide. A little bit of softer rind connected to the pork fat made for a great flavor and texture.
In each case, I salted the fat a little before and after cooking.
To serve, I split open a gordita (sort of like mexican pita bread), stuffed in a few pieces of the pork, along with pico de gallo (a fresh cut salsa), lettuce and a touch of shredded cheese. Hence it was called "A Crazy BLT".
If I were to make this for my family or friends, I would probably just use some very crispy bacon and stuff the gordita or pita bread the same way.
Enjoy!
Another expert steered me toward pork belly. When cut in a similar fashion and cooked the same way, there was a meatier quality to the flavor.
Ultimately, the best was the outside of a slab of bacon. Not the toughest part of the rind, but that just below the tough hide. A little bit of softer rind connected to the pork fat made for a great flavor and texture.
In each case, I salted the fat a little before and after cooking.
To serve, I split open a gordita (sort of like mexican pita bread), stuffed in a few pieces of the pork, along with pico de gallo (a fresh cut salsa), lettuce and a touch of shredded cheese. Hence it was called "A Crazy BLT".
If I were to make this for my family or friends, I would probably just use some very crispy bacon and stuff the gordita or pita bread the same way.
Enjoy!
