Son of Grok

This snack is Crackalakin!

This snack is Crackalakin!

A Primal Snack More Addictive Than Crack!

Ok, well maybe that is an exaggeration because I hear that crack is indeed pretty addictive. And also it is pretty unhealthy for you where as this is perfectly primal but anyways…

… I give you Crackling!

Roger de Rok introduced me to this stuff and I can’t put it down. They have it available made fresh at our local Mexican Mercado style “Ranch Market” (it’s pretty much a big grocery store where everything is in Spanish and has really cool exotic foods).

So what is it?

My understanding is that Crackling is what is left over after rendering lard. Picture a pork rhine with a pad of butter stuck to the underside. That is crackling.

How is it primal?

It is pork fat… fried in its own pork fat. All natural, deliciously fatty and ready to go.

Crackling makes a truly awesome, truly primal snack. It is the perfect primal substitute for chips or popcorn. It is easy and delicious to eat straight by itself but I am absolutely dying to make some nachos or primal frito pie with it.

If you can’t find Crackling then pork rhines still make a pretty good primal snack by themselves but Crackling is the way to go!

Are you familiar with Crackling? Do you love this stuff as much as I do?

25 Responses to “A Primal Snack More Addictive Than Crack!”

  1. Trish

    I had cracklings once. Oh. My. God. They were fantastic.

  2. Kim

    Are you talking about Pro’s Ranch Market? I really want to go to there sometime…

  3. Ninja Mom

    I love chicharron! I became severely addicted to these when I lived in Mexico City. Try them warm. Also, try Chicharron en salsa. Add a couple of cups of chicharron to a saucepan, add a cup (or more) of your favorite salsa, bring to a boil, then let it simmer for about 10 minutes or so until the chicharron is softened. It’s amazing, and muy primal. Love the site – keep up the good work!

  4. Son of Grok

    Yes, Pro’s Ranch Market. THe Cracklings are right next to the chicharrones for ninja mom!

  5. Kimi @ The Nourishing Gourmet

    We render our own lard, and the cracklings are very delicious!

  6. Michelle

    Oh my god yes I love cracklings, I make my own every sunday :)

  7. James

    love it…love that primal pork. if you ever get down to puerto rico, take a trip up into las tetas de cayey, to the lechoneras…the hack those pigs up right there on the spit…delicious…have an ear!

  8. thania1

    First of all, I am glad you decided to blog again.

    I am from Spain, we have something similar, but I am not sure if it is the same, we have it , with a vermouth or cold beer. It is called “toreznos”, too salty for me though.

  9. gcb

    I haven’t seen crackling so far, but even pork rinds can be hard to find up here in the land of ice and snow. :-) May be time for me to render some pork fat. My wife doesn’t like pork rinds anyway – she says the flavour is all wrong for the texture, she’s expecting something that tastes like a “cheezie” but gets bacon. I don’t see where that’s a problem…

    Just FYI, if you ever see “flavoured pork rinds” (like salt & vinegar or BBQ), they all seem to have added sugar in them.

    And yes, I’m aware that I’m rambling.

  10. Tara

    Cracklings are delicious. They can be made with any animal skin/fat. My favourite is duck, but my daughter likes chicken better. Just render the fat and you get a 2 for 1 deal: fat to cook in and cracklings to snack on. Much better to do your own using organic, grass-fed animals as there’s an awful lot of toxins stored in the fat of conventionally raised animals. Yum… now I got a craving!

  11. lm

    PLEASE tell us how to make them, you people who know!

  12. Bertie

    I love cracklins! My grandma used to keep them in the fridge in a white paper lunch bag. It seems like they only had them after they butchered a pig, so I assume that they were left from when she rendered the lard. Can’t find them around here. I guess I’ll have to try rendering some lard myself. I’m sure my husband will love that. :)

  13. Shannon

    Yum! Have you ever had chicken cracklings? Basically chicken skin fried until crispy. The last time I made a chicken it was too hot to put in the oven so I deskinned it and put it in the crock pot. Now I have a bag of chicken skin just waiting to be turned into cracklings to be put on top of a salad.

  14. Weekend Link Love | Mark's Daily Apple

    [...] Snack attack time. Son of Grok tells you to get crackling! [...]

  15. Stacy

    (I’m pretty sure you mean pork rind – think of it like a watermelon rind or something).

    There is a great Puerto Rican dish called Mufungo, that seems like it would be pretty primal. It is basically twice fried green plantains mashed in a pilon (mortar/pestle) with olive oil and garlic. Traditionally, pork rind is added. It is soooooo good.

  16. GS67

    are they good for you , health wise? i know the fat part of it is healthy but what about the frying part of the equation? any downside to these things? just picked up a bag of them for a snack

  17. Brian

    We always call the crisp skin on pork joints crackling, but the commercial snack-suppliers tend to supply the broken up bits of it under the name of “scratchings”. You can get scratchings in most of the pubs round here. These days even supposedly simple food is so mucked about with by ignorant and unscrupulous manufacturers — yellow dye in smoked haddock; pink dye in farmed salmon; soya oil, sugar and high-fructose corn syrup in “French” dressing, etc., etc. _ad nauseam_ — that I shouldn’t like to answer for what’s in them.

    There’s a picture of the back of a packet of here:

    http://www.acescratchings.com/scratchings.htm

    Do my eyes deceive me or do the words flavour modifier (whatever that is), monosodium glutamate, hydrolysed vegetable protein, autolysed yeast protein, dextrose, and rusk appear there?

    I wouldn’t eat these — commercial trash. I *know* Monosodium glutamate is damn dangerous, and I don’t care to eat any of the other additives on principle.

    I would eat crackling off a joint like a shot.

  18. Wendy

    Pork cracklin’ , called scruncheons, is/was a common meal in NL, Canada. Pig skin rendered in its own lard until the fat is absorbed is a consumable in many cultures around the world. I can’t say I find anything appetizing about that, particularly that totally nasty feeling in my mouth after consumption of such grease. Ewww. And this sells in restaurants? My in-laws were big on pork lard. Unfortunately my father-in-law died of heart disease in his early 60’s, not long after my mother-in-law needed emergency by-pass surgery. My partner is interested in living longer than that.

  19. Dave, RN

    I take them a lay out one layer on a plate, then sprinkle them VERY lightly with powdered Stevia, then a light dusting of real, Dru-Era cinnamon. Then, heat in the microwave (or toaster oven) until warm. Great with ice tea! What a coincidence that I was eating some when I found this article!

  20. jon w

    this can all be done in the oven or a slow cooker, but I have got best results on the stovetop. get a couple pounds of pork fat, usually will be belly with some skin attached. might even have some nipples or tattoos and such on the skin. whatever. cut it up into about 1-2″ pieces (scissors are great, or at least have the fat chilled or half frozen, to be firm). put it in a big pot, cook over low heat. stir often enough to keep the pieces from gluing to each other and the pot bottom. after a few hours there will be liquid fat, and golden brown pork rinds. generally the longer you go, the more fat is melted out of them, and they will be drier and crispier. go too long and the color gets darker and a burned flavor will develop.

    strain out the chicharrones, save the fat in fridge or freezer. depending on the quality of the original fat, the lard will taste more or less porky and can be used in everything from pie crust to frying eggs. and if you did happen to burn it, you will notice it has a lower smoking point, so take it a little easier next time.

    as far as my kids know, this is what the word “chips” means :) great with a little salt, maybe vinegar and a bit of jalapeno or tabasco.

  21. lm

    THANKS jon w!
    I had spent my whole life thinking that they were made up from ONLY skin and could never figure out how they puffed up so big. LOL
    I will go try and hunt down some pork fat now….hopefully from my neighborhood Kroger’s.

  22. TrailGrrl

    I’m now a CRACKHEAD! Cracklin’, that is. I went to pick up some stuff at the farm where I buy my meat and eggs and they had pork crackling. So I decided to try it. I opened the bag and had a few bites while I was waiting for them to put my order together. Man oh man!!! It was heaven! So I got another bag to tide me over until the next visit.

    Way way better than Mike Sells pork rinds, for sure!

    TrailGrrl

  23. Sofi

    I saw a recipe for “fried chicken” made in the oven and they dipped the chicken in mayo and then pork rind and then baked it in the oven. I plan on trying that some day. Sounds good!

  24. Son Of Grok

    Sofi.. i am trying that ASAP.

  25. gwen

    all the little cajun stores in south Louisiana usually have a batch to sell by the pound..very spicy and addictive..scoop them into little brown bags..served like popcorn..my dad says when they butchered a pig and were gunna eat more than usual they would dip them in vinegar to avoid heart burn

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