Pork skins with garlic

Category: Meat dishes
Pork skins with garlic

Ingredients

pork skins 400 g
garlic 1 goal
salt spices to taste

Cooking method

Pork skins with garlic

As the people say - "Some priest, some priest, and some pig cartilage." Apparently I belong to the third option :-)
Today I prepared this very "cartilage" in the form of pork skins. The recipe is extremely simple.
Pork skins with garlic
I take the skins on the market, as low-fat as possible, almost without fat. Our price is 1 dollar per kilo and they are inferior.
Pork skins with garlic
I examine, wash, cut out stamps and whatever I don't like. I put the skins in a saucepan, add a whole onion, fill it with water so that they are practically covered.
Pork skins with garlic
I bring it to a boil, reduce the heat to a minimum, close the lid and simmer for about 3 hours, periodically look in, stir. Approximately in the middle of the process, I discard the onion, put the peppercorns and salt. When the water has practically boiled away, well, almost boiled away - I add the crushed garlic, stir it and turn it off. I put everything that turned out in a bowl, on top of a piece of a baking sleeve, and I push out the air with a saucer, seal it.
I put a bowl in the refrigerator for the night. If you do not lay down a baking sleeve - then it is difficult to remove the saucer, I had this. Easily removed from the bowl.
Pork skins with garlic
From 400 g of skins, I got 500 g of a ready-made dish. It contains a lot of collagen, which is good for joints, ligaments, etc., especially after injuries. And what to hide - it's very tasty :-) You can put any spices to your taste. Or you can limit yourself to pepper.

The dish is designed for

500 BC

Time for preparing:

cooking 10 min. cooking for 3 hours.

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Rada-dms
Awesome !!! And how good they look !! For me, it’s just a delicacy !!
Spline
Rada-dms, Thank you! This really turns out to be a delicacy. And almost out of thin air. Especially men love
Natalishka
What a delicious recipe. Are the skins soft after cooking?
Spline
Natalishka, no, that you, after 3 hours of cooking they just melt. It is a pity that I cannot transmit a piece through the monitor, try it. Once I cooked for 2 hours, it was not right. More is better. The finished skins can be divided into parts with a spoon in a saucepan, they are so tender. In the refrigerator they turn into strong jellied meat.
Natalishka
Spline, Thank you. I will definitely make this recipe. Yes, my salivation increased from your photo too
Spline
Natalishka, hold on! You shouldn't have laid it out at night looking ...
Natalishka
So I am about it
Olga VB
This is very tasty, I confirm!
True, I cook a little differently: I leave a small layer of bacon on the skins, literally, almost as thick as the skin itself, roll it up with a roll, fasten it with a thread not too tightly, and for several hours in the MV.
Then I cut this roll thinly with veins of jellied meat obliquely - no worse than any sausage. The husband respects this business very much!
When cooking, in addition to the onion, I also put carrots.
But your technology also seemed interesting to me, I will have to try it again.
Firecracker
Spline, great recipe! skins - we respect that, thanks!

Quote: Olga VB

I roll it up with a roll, fasten it with a thread not too tightly - and for several hours in MV.
Then I cut this roll thinly with veins of jellied meat diagonally - no worse than any sausage.
Olya, but in a little more detail, if in MV: how much water you pour and how much broth you get, because in a cartoon it almost does not boil.
Spline
Olga VByou will not believe it :-) I wanted to do just that sometime - buy larger skins, roll with a roll, etc. Only without MV. And on the market here are the same micro-pieces, how can you twist them? I was already upset, I remember. But then I cooked it according to this recipe and decided that there was little work - the result was delicious.Although, of course, the roll is more spectacular, and you can still brown it in the oven a little ... eh-eh!

Firecracker, you're welcome
MariV
Spline, sorry, but the proverb says right: " TO WHOM POP, TO WHOM TO POPADYA, AND TO WHOM POPOV'S Daughter; WHO LOVES POP, WHO WILL POP, WHO WILL POP DAUGHTER ".
Pig cartilage is not the same as pork skin.

The recipe is very interesting, I also love skins! The pressure cooker will have to be done! In 30 minutes they will cook, I think.
Baba Valya
On the photo, OOO Very appetizing, I will definitely try, thanks
Admin
An interesting use of pigskin, but delicious!

Once I was given in the market (from a secret drawer) the peeled skin of a pig, so peeled that no grease was visible on it. And in large even layers
I cooked "jellied meat" from such leather, that is, jelly for hardening, to add instead of gelatin. It is brewed quickly, the broth is transparent, very tasty, absolutely not greasy. I poured it into small molds, kept it in the freezer - super jelly, no gelatin needed!
Butcher sellers explained that such cleansed skin is often bought from them, used for jelly (instead of gelatin), and people with problems with diseases of bones and joints eat boiled skin.
Spline
Quote: MariV

Spline, sorry, but the proverb says right: " TO WHOM POP, TO WHOM TO POPADYA, AND TO WHOM POPOV'S Daughter; WHO LOVES POP, WHO WILL POP, WHO WILL POP DAUGHTER ".
Pig cartilage is not the same as pork skin.
Sayings vary from region to region. They also say "Everyone has their own taste, their own manner - one loves a watermelon, the other an officer" And the main thing is that this is not literal
And regarding the fact that the skin is not cartilage - so who can argue, but very close in terms of collagen content and organoleptic properties in the cooked state

Baba Valya, be sure to try
Elena Tim
I have already taken away to bookmarks! It remains to find the skins. The husband will be delighted! Thank you, Spline!
Anna1957
Quote: MariV

Spline, sorry, but the proverb says right: " TO WHOM POP, TO WHOM TO POPADYA, AND TO WHOM POPOV'S Daughter; WHO LOVES POP, WHO WILL POP, WHO WILL POP DAUGHTER ".
Pig cartilage is not the same as pork skin.

The recipe is very interesting, I also love skins! The pressure cooker will have to be done! In 30 minutes they will cook, I think.

Ol, this option is also available:
Everyone has their own taste, one is not a pointer to another: who loves watermelon, and who loves pork cartilage.
irysikf
What a misnomer And I took it to your bookmarks: mail1: Thank you very much for such a delicious simplicity
Tusya Tasya
And whoever lacks cartilage here should also throw the pork's ear into the pan.
Elena Tim
Quote: Tusya Tasya
you also need to put the pork ear in the pan.
Exactly! From wow, you can also bungle this!
And I have entih uh ... lope: Pork skins with garlic
kolobashka
Elena Tim, have you got so many uh?
Elena Tim
Vary, yes, once I bought in Metro out of greed ... Then we somehow ate them ... and forgot what else was left in bulk in the freezer. And the other day I accidentally dug up 4 packs of 4 ears. I’m sitting now, I think we can, I’ll get the same yummy, but only from uh?
kolobashka
Figase.
well, you are eaters.
P.S. I have great drinks for such a snack. Yoshicho, this is a hint.
kil
This is not a recipe, but debauchery just ... of course I took it away.

Quote: Elena Tim

Exactly! From wow, you can also bungle this!
And I have entih uh ... lope: Pork skins with garlic

Lenk, as soon as she opened the recipe, began to look for you, she knew that you wouldn’t miss THAT.
Quote: Kolobashka

Elena Tim, have you got so many uh?
So she needs to be in time everywhere and eavesdrop on everything, unless it will cost two ears ...
Quote: Kolobashka

Figase.
well, you are eaters.
P.S. I have great drinks for such a snack. Yoshicho, this is a hint.

So, I signed up first for a hint.
plasmo4ka
Simple, tasty, budget! Dragged away Thanks!
celfh
I put it in the bookmarks, but I don't know where to get the pork skin
Letka-enka
Spline, thanks for an interesting budget-friendly recipe.
nakapustina
Cool recipe! I have accumulated in the freezer of these skins, like shoe polish, what a fine fellow I am that I did not throw away
Spline, thanks for the recipe I'll try to cook it in the evening.
Elena Tim
Quote: celfh
where to get the pork skin, I don’t know
Tan, duc in the market, they say, can be found.
celfh
Quote: Elena Tim
on the market, they say, can be found.
Thanks Lena! If there is, then I will definitely buy it, it's a very attractive recipe
Elena Tim
Quote: celfh
a very attractive recipe
Yeah. My Timon has already somehow seen this recipe and is now on the market!
Loksa
Spline, I will also bookmark, I adore cartilage and ears and tails.
Olga VB
Quote: celfh
I put it in the bookmarks, but I don't know where to get the pork skin
Quote: Firefighter
Olya, but in a little more detail, if in MV: how much water you pour and how much broth you get, because in a cartoon it almost does not boil.
I tell you:
I came to this (almost this, only in the form of a roll) recipe by accident, when I bought a large piece of pork belly in Metro K + K - ribs, you see, some wanted it. We drove there in the evening, and there was no choice.
And since some of them hunt more than captivity, I had to take this vacuum package with all the skins and lard.
You can't cook ribs with the skin on the grill - the skin will only harden.
Therefore, I cut it akuratnenko into 3 parts, - the skin, bacon, actually the ribs, - the ribs for grilling, melted the bacon into lard, and rolled the skin with a small layer of lard with a loose roll, fixed the slugs with a thread, laid it in a spiral, like a homemade sausage there was a place where I put an onion (washed, peeled, but in a husk for a beautiful color), a carrot, and an hour before readiness also black and allspice pepper, lavrushka. I poured water on a finger above this whole structure, brought it almost to a boil, but so that it would not boil (100 * on a multi-cook for 10-15 minutes), then put it on simmering for 4 hours (probably, it could have been less, but further experiments showed that the longer, the tastier, that is, until 7 o'clock and at a lower temperature it turns out very tasty!
I fill it with crushed garlic after turning it off and leave it until it cools so much that it can be put into pans without fear of scalding, that is, 40 minutes. I like it more than boiled garlic, it has a different "shade" of it.
By the way, with such a "packing" in CF, very little jelly is obtained, but if you really evaporate it very hot, then an hour before readiness you can remove the valve from above - let it evaporate. But I didn't do that, because the jellied meat there is very dense and tasty, when it cools, almost everything is distributed between the layers of the roll, I would like it even more.
Quote: Spline
Olga VByou will not believe it :-) I wanted to do just that sometime - buy larger skins, roll with a roll, etc. Only without MV. And on the market here are the same micro-pieces, how can you twist them? I was already upset, I remember. But then I cooked it according to this recipe and decided that there was little work - the result was delicious. Although, of course, the roll is more spectacular, and you can still brown it in the oven a little ... eh-eh!
I have not tried to brown such a roll, and I also feel that the skin can turn brown from this.
And as for the ribs, since then we have always bought the brisket with the skin just like that, a very "by-product" turned out to be successful.
Incidentally, you can twist it into banks.
It seems to be cheap and cheerful, but what a useful delicacy for us, old ladies, turns out!
plasmo4ka
Quote: Olga VB
you can screw it into jars
Olya, can you get more details from this place? Painfully relevant topic in the current environment
* Karina *
Super, bookmarked! 🔗
MariV
Quote: celfh

I put it in the bookmarks, but I don't know where to get the pork skin
Tanya, she just brought me from the store - there is a department like with fresh meat - it is sold at 25 rubles per kilo, it goes like trimmings. The butcher said that he constantly throws it out. I will soak chichas and boil in a pressure cooker, and then in a shredder.
You can also take a whole knuckle with a hoof. Remove the skin, and the rest - well, you know ...
Elena Tim
Quote: MariV
You can also take a whole knuckle with a hoof
Aaaaa! I have a knuckle too!
MariVann, thanks for reminding me!
MariV
Always pzhlsta, Lenusik!
Olga VB
Quote: plasmo4ka
Olya, can you get more details from this place? Painfully relevant topic in the current environment
So everything is according to the recipe, then tightly into the sterilized jar and also sterilize everything together. Like stew or other canned food.
In this case, you do not need to cut off all the fat from the skin, since the melted lard is collected at the top in the jar and is an additional fuse.
Store in a dark place, like any preservation. Better, of course, in a cool, type of cellar, but a refrigerator is not needed.
Gaby
I subscribe for a very tasty topic.
Spline
Elena Tim, irysikf, Tusya Tasya, kolobashka, kil, plasmo4ka, celfh, Letka-enka, nakapustina, Loksa, * Karina *, Gabi , thank you for warm words. I am very, very pleased. My light was turned off for the whole day, but here it turns out so much new

Olga VB, I absolutely agree with you, the garlic should be with the taste of fresh garlic, not baked-boiled. I also try to put it down at the time of shutdown. And the volume of the dish is small - it cools down quickly and the garlic remains garlic.
Gaby
And I got the idea to stuff it into a silicone mold, it should turn out beautifully (dreamily) ..... Or is it not the topic?
julia007
Olga VB,
then put on simmering for 4 hours
, and is languor heating or another function?
Spline
Gaby, here you are a bright head! The dish has a very beautiful glossy bottom, I always turn it over. It will be very effective in a beautiful form.
Wildebeest
In my life, these boiled skins are called brawn. It is, indeed, very tasty, the main thing is to successfully salt and add your favorite spices and garlic from the heart.
I cut these skins into 3-5 cm pieces and cook, cook for a long time. You can add tongue, poultry, pigs or cows to these skins, but there should be very little meat in this matter. After cooling, the brawn hardens very well, and most importantly, it is simply TASTY.
kirch
And I always throw away the skins. Now I will collect
plasmo4ka
Spline, Olga VB, thanks for the recipe! On Saturday, a hike for the skin ...
Olga VB
Quote: julia007
Olga VB., and is languor heating or another function?
In my CF (Redmond M150) longing is longing. That is, there is such a button in the menu.
But if your MV does not have such a function, then you can use any program that gives 80-90 * C
Wildebeest
Gaby, you can pour the skins into any shape, I poured into a rectangular one, so that later it was more convenient to cut it.
It turned out to be such a strong block.
julia007
Olga VB, Thank you! I will try.

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