The OP’s version looks like the type that leaves a bit more fat attached to the skin.
Balen-ets are super light. Mostly skin. Hardly any fat.
Some of the filipino brands go as far as leaving a tiny bit of meat and a good amount of fat on.
The best cracklins are the ones from southern US, Louisiana. Was there for couple of years, and lived on these cracklins. Crispy skin with a bit of fat/meat left behind, and the cajun spices add to the enjoyment.
They have some of these in various brands packaged and sold in markets, but the really good ones are when you can buy them freshly made.
Yes absolutely, not just the skin to meat ratio, but the flavor. This Brim’s seasoning is so delicious. It reminds me of Jollibee spicy fried chicken.
But it makes me wonder if there are Filipino stores that carry a similar product. Seafood City in Heartland?
Absolutely. I noticed in the GTA... All Asian grocery stores carry a good assortment of pork cracklings, aka. Chicharron aka pork rinds.
The Filipino style always has a bit of fat and meat attached. Just head to your local Asian grocery store and check out their Filipino section.
One brand (I never remember the names so many) has HUGE chunks of meat and fat attached. Pretty much super crispy deep fried pork belly chunks. lol.I really enjoyed it. But its very very rich. After 3 pieces you're good. But come to think of it... Since they had so much fat+meat attached, its probably the equivalent of eating 3 slices of bacon.
Yes absolutely, not just the skin to meat ratio, but the flavor. This Brim’s seasoning is so delicious. It reminds me of Jollibee spicy fried chicken.
But it makes me wonder if there are Filipino stores that carry a similar product. Seafood City in Heartland?
A couple years ago I went to Seafood City in Heartland and bought a few different flavours of rinds and they had more meat/fat attached and were quite good.
The best thing I found there though were bags of crispy crunchy chicken skin. Those things were great and reminded me of eating Jollibee chicken.
omote wrote: ↑
The best thing I found there though were bags of crispy crunchy chicken skin. Those things were great and reminded me of eating Jollibee chicken.
We were talking about chicken skin once upon time & someone mentioned going to the tandoori restaurants in Brampton to pick up their excess skin to fry it.
I buy skin-on & strip the skin before I package & freeze it, fry up all my collected skin at 1X on medium in a dry pan. The bonus is you get all the chicken fat which you can filter & store for adding extra flavour to your cooking.
lecale wrote: ↑
We were talking about chicken skin once upon time & someone mentioned going to the tandoori restaurants in Brampton to pick up their excess skin to fry it.
I buy skin-on & strip the skin before I package & freeze it, fry up all my collected skin at 1X on medium in a dry pan. The bonus is you get all the chicken fat which you can filter & store for adding extra flavour to your cooking.
Forgot what place. But my bro gets his pork rinds from a Filipino place. He told me they do chicken skins too.
Catnippy wrote: ↑
Has anyone tried these pork rinds from Costco? I reckon I could binge it all in one night (but also leave this planet in a flood of cholesterol)
