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What is my next step with pig skin/hide

post #1 of 8
Thread Starter 

I just purchased a pork butt......or shoulder from wally world and it has the hide in tact, I skinned it off and am hoping someone will give me guidence on how to make chitlins or whatever I can out of this piece of hide. I could do the research............but I'm not sure what I am researching for.. Thanks for you input..

post #2 of 8

Be sure to toss it in the fridge after wrapping in plastic until you get rolling with it. If it will be more that a few days, I'd freeze it.


Can't remember for sure now (I haven't made it yet) but I think you deep fry, then bake for light, crispy pork rinds. Fried alone makes for a very dense rind with a hard, crunchy texture...been there.




post #3 of 8
go ahead and freeze it until you figure it out.. here's one thread I found

post #4 of 8
Thread Starter 

Well........I guess I didn't wait long enough for responses. I just deep fried the pieces and .....well.......not really great. The outsides taste like a rind should taste...........but have a soft center. Maybe a little more of the fat could have come off.............but I will boil the next time.........de-fat.........and then dry.

Thanks guys,


post #5 of 8
Or lay a bit flat put your green herbs in it a dried chilli ,then roll it up like a cigar ,tie it up & put it any slow simmer braise you do. Add s great richness to a Ragu or similar . Crispy it's not but a great way to flavour a sauce / braise.
post #6 of 8

Following Moikel's lead: I've used this recipe with good results. If you make a large batch you can freeze the rolls after browning for future use. 


Pork Skin Rolls
1 pork skins (rinsed and patted dry), approximately 8X9"
bread crumbs, seasoned
1 tablespoon Grated parmesan cheese
1 teaspoon granulated garlic or garlic powder
1 teaspoon dried parsley
1 teaspoon dried oregano (optional)
salt and pepper to taste
After rinsing and drying the pork skin, lay it out on the countertop shiny side down. Sprinkle the pork skin with bread crumbs, grated cheese, granulated garlic or garlic powder, dried parsley, dried oregano (optional) and salt and pepper. Roll up whole pork skin, and tie with kitchen string every two inches. Slice the roll in between each string, and brown each roll in hot oil in a large stainless steel skillet on all sides (be careful they pop if it's too hot). Drop each browned pork skin into simmering sauce for several hours. Serve like you would meatballs.
It's very important to brown the pork skins before putting them into the simmering sauce, because if you don't, they will come out mushy.
post #7 of 8

I like itbiggrin.gif. Looks like best of both worlds.You get to eat it as well.Mine was just an old "cucina povera" poor kitchen way of porking up your bouquet garni.

post #8 of 8

I hear ya. It may not be heart healthy but you do have the option to eat it if you like.thumb1%20copy.gif

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