Pork rind revelation

itissteve · 02-16-2019, 02:47

Tonight's dinner was homemade chicken soup -- bone broth with -- well, it kind of clears out the fridge. Sometimes I put shredded cabbage in it, sometimes jalapeños or diced Anaheim peppers; sometimes it has a traditional flavor profile (thyme, sage, onion); sometimes it has a more Asian profile (liquid aminos, garlic, ginger). Tonight I threw in some extra cauliflower rice I had defrosted.

It was good. But I was eating some pork rinds for crunch along with the soup and accidentally ended up with some in the soup. Well, wow, I'm using pork rinds in my chicken soup from now on. They pretty much soften on contact but the texture is fairly noodle-like (for someone who does not eat noodles). Not at all like miracle noodles; there's some texture to these. Even Mrs. itissteve liked it that way.

I used ALDI's plain pork rinds; they're not as salty as some and less puffy than some brands. I'm not sure this would work with, say, BBQ flavor. But, hey, experiment! I'm glad I did.

mbuster · 02-16-2019, 03:26

Can I imagine chicken and dumplings?????

itissteve · 02-16-2019, 03:33

Quote:

Originally Posted by mbuster

Can I imagine chicken and dumplings?????

Actually, with enough pork rinds in there, yeah, you probably could. Hmm. I have soup left over. I'll try that tomorrow.

VeeJay · 02-16-2019, 04:28

I've put broken up pork rinds in stews and chili, and other dishes where I want to bulk it up. They are great. They are also good on top of taco salad.

div2live · 02-16-2019, 15:38

Pork rinds dipped in a hot Salsa....my favorite snack! I will have to try them in Chicken Soup. I recently found a place where I could get "Stewing Hens"....something I have not been able to find for years. These are the foundation for any good chicken broth....

robertprice · 06-09-2019, 01:39

Finally found them in my store, but they're called Cracklins. Love 'em!