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Pittsburg, Kansas | If they are done correctly they are just pig skin fried in lard and with salt.
Occasionally I will find some fried in soybean oil, which I avoid.
Cracklings are similar but much more crunchy and sometimes hard to crunch (I have fillings I worry about). Pork rinds are soaked in water and chilled so when they hit the hot oil the water vaporizes and that is what makes them airy and light.
I like Mac's brand from Walmart. The plain are the cleanest ingredients. Just pork skin and salt. The flavored has some extra stuff to make the flavor stick.
Some brands have a little piggy taste to them.
We had some salt and pepper flavored pork rinds by Mac with this dish. My favorite flavor.
Edited by John Burns 4/20/2023 17:24
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Low carb tamale pie
