Pork hide

Pork skins are the basis for the variety of snacks that characterize each kitchen that uses pork. By the way, in many ancient fats cultures, animals were the only way to obtain oil for the purpose of cooking. In addition, they were common in the diet of many people before the industrial revolution, thanks to which vegetable oils became more popular due to accessibility.

Pork skin is used almost all over the world - a considerable number of delicious and nutritious dishes are prepared from it. For example, in Canada, they love scrunchions - pork skin fried to a crunch. It is quite often used as a side dish with other ingredients such as fish. In Quebec, they are commonly called oreilles de crisse or oreilles de Christ and eaten almost as part of cabane a sucre (traditional food).

The American name for fried pork skins is squirrels. These are pieces of fried meat, skin or membranes that are obtained as a by-product during the cooking process of lard. Pork hide in this country tends to be a commercial snack and is sold in plastic bags. It is produced in 2 stages: first, the pork skin is dried and then fried.

One of the world's largest producers and consumers of pork skins is Mexico, where the product is known for cuerito or chicharron. As in Spain, chicharron is a lard peel and cuerito is a fat-free crust. Cooked pork hide is readily available in Mexico and is often sold right on the streets. It is usually served with chili salsa, lime and salt. In addition, this product is often added to the soup or used as a side dish.

The crispy pork skin in Thai cuisine is known as khaep mu - a specialization of the northern Thai city of Chiang Mai. One of the ways of preparing this dish belongs to the one according to which a cut is carried out with an attached layer of pork skin fat, its subsequent salting for several days, and then soaking in water. After that, the pork skin is cooked for a long time in lard over low heat. Ultimately, the pork is cut into small pieces and baked until crisp in the oven.

Most often, the northern Thai people consume pork skin along with various Thai chilli pastes such as nam phrik ong (dry chilli, tomatoes and chopped pork) and nam phrik (fried green chilli). Moreover, pork skin can become a worthy accompaniment of Thai dishes - for example, the famous Thai catfish salad there or sa makuea.