CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Pig Skin [PRODUCT REMOVED]".

The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of the edible part.

Nutrient	Quantity	Norm**	% of norm in 100 g	% of the norm in 100 kcal	100% normal
calories	216 kcal	1684 kcal	12.8%	5.9%	780 g
Squirrels	18 g	76 g	23.7%	11%	422 g
Fats	16 g	60 g	26.7%	12.4%	375 g
Water	80 g	2400 g	3.3%	1.5%	3000 g
Ash	1 g	~
vitamins
Vitamin B1, thiamine	0.05 mg	1.5 mg	3.3%	1.5%	3000 g
Vitamin B2, riboflavin	0.2 mg	1.8 mg	11.1%	5.1%	900 g
Vitamin B4, choline	70 mg	500 mg	14%	6.5%	714 g
Vitamin B5, pantothenic	0.5 mg	5 mg	10%	4.6%	1000 g
Vitamin B6, pyridoxine	0.4 mg	2 mg	20%	9.3%	500 g
Vitamin B9, folate	8 mcg	400 mcg	2%	0.9%	5000 g
Vitamin B12, cobalamin	2 mcg	3 mcg	66.7%	30.9%	150 g
Vitamin E, alpha tocopherol, TE	0.5 mg	15 mg	3.3%	1.5%	3000 g
Vitamin H, biotin	3 mcg	50 mcg	6%	2.8%	1667
Vitamin PP, NE	7.988 mg	20 mg	39.9%	18.5%	250 g
Niacin	5 mg	~
Macronutrients
Potassium, K	325 mg	2500 mg	13%	6%	769 g
Calcium Ca	10 mg	1000 mg	1%	0.5%	10000 g
Magnesium	20 mg	400 mg	5%	2.3%	2000
Sodium, Na	65 mg	1300 mg	5%	2.3%	2000
Sulfur, S	230 mg	1000 mg	23%	10.6%	435 g
Phosphorus, Ph	200 mg	800 mg	25%	11.6%	400 g
Chlorine, Cl	60 mg	2300 mg	2.6%	1.2%	3833 g
trace elements
Iron, Fe	3 mg	18 mg	16.7%	7.7%	600 g
Iodine, I	7 mcg	150 mcg	4.7%	2.2%	2143
cobalt, co	7 mcg	10 mcg	70%	32.4%	143 g
Manganese, Mn	0.035 mg	2 mg	1.8%	0.8%	5714 g
Copper, Cu	180 mcg	1000 mcg	18%	8.3%	556 g
Molybdenum, Mo	12 mcg	70 mcg	17.1%	7.9%	583 g
Nickel, Ni	10 mcg	~
Tin, Sn	75 mcg	~
Fluorine, F	63 mcg	4000 mcg	1.6%	0.7%	6349 g
Chrome, Cr	10 mcg	50 mcg	20%	9.3%	500 g
Zinc, Zn	3 mg	12 mg	25%	11.6%	400 g

The energy value is 216 kcal.

Primary Source: Product removed. .

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the My Healthy Diet application.

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The nutritional value

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BALANCE OF NUTRIENTS

Most foods cannot contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

Product calorie analysis

SHARE OF BJU IN CALORIES

The ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to caloric content, you can understand how the product or diet meets the standards healthy eating or dietary requirements. For example, the US and Russian Departments of Health recommend 10-12% of calories from protein, 30% from fat, and 58-60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.

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GOAL TIME

BENEFITS OF PORK SKIN [PRODUCT REMOVED]

Pigskin [PRODUCT REMOVED] rich in vitamins and minerals such as: vitamin B2 - 11.1%, choline - 14%, vitamin B6 - 20%, vitamin B12 - 66.7%, vitamin PP - 39.9%, potassium - 13%, phosphorus - 25%, iron - 16.7%, cobalt - 70%, copper - 18%, molybdenum - 17.1%, chromium - 20%, zinc - 25%

Benefits of Pork Skin [PRODUCT REMOVED]

Vitamin B2 participates in redox reactions, increases the susceptibility of color by the visual analyzer and dark adaptation. Inadequate intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
Choline is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformations of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining a normal level of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
Vitamin B12 plays important role in the metabolism and transformations of amino acids. Folate and vitamin B12 are interrelated vitamins involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
Cobalt is part of vitamin B12. Activates metabolic enzymes fatty acids and folic acid metabolism.
Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of cardio-vascular system and skeleton, the development of connective tissue dysplasia.
Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
Chromium participates in the regulation of blood glucose levels, enhancing the action of insulin. Deficiency leads to decreased glucose tolerance.
Zinc is part of more than 300 enzymes, is involved in the synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient intake leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Research recent years the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia was revealed.

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The complete guide to the most useful products you can see in the application - a collection of properties food product, in the presence of which the physiological needs of a person in the necessary substances and energy are satisfied.

vitamins, organic matter required in small quantities in the diet of both humans and most vertebrates. The synthesis of vitamins is usually carried out by plants, not animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and "lost" during cooking or food processing.

pork skin is delicious delicacy. Chefs around the world often choose this product for cooking various recipes. Pork skin can be stewed, fried, salted, while it tastes no worse than meat. Jellied meats, meatballs are prepared from it, and even used as the basis for chips.

General information

The benefits of pork skins are undeniable. This product contains all vitamins, which are required for human body, while he has no carcinogens, and can never be radioactive.

Eating lard in reasonable quantities is a good prevention against viral diseases, especially in winter.

Pork skins have been used since ancient times, when animal fats were just one source of oil needed for cooking. But over time, vegetable fats have become much more accessible, unlike natural animal fats.

Benefit

Pork skin is high in fat and sodium. Therefore, the use of this product is recommended for patients with Atkinson's syndrome. It also brings many other benefits:

The product contains selenium, which is required for the normal life of people, while it is well absorbed by the body and is in optimal form. Almost 75% of people have an acute deficiency of this substance, especially people who smoke, pregnant women, professional athletes. Since garlic is often added during the preparation of the skins, selenium is obtained in double volume, since the latter also contains this substance. No matter how much the use of pork skins frightens obese patients, it is not worth excluding this product from the daily menu. It is useful for anemia, is used to prevent epilepsy, senile insanity.
Salo is not rarely used in recipes traditional medicine . When used externally, this product is often much more effective than most ointments that are made by the pharmaceutical industry. For example, a small piece of fat helps relieve toothache, it just needs to be applied to a bad tooth for 30 minutes.
Can help during joint dysfunction pork fat mixed with salt. A warm compress from this mixture will reduce pain and speed up treatment.
Pork skins are used for removal of warts. To do this, melt 2 parts of lard and add a part of finely chopped garlic. The composition must be applied to the affected area, tightly fixed with a bandage.
Use in cosmetology. This is a natural cosmetic composition that effectively delivers to the skin useful trace elements promoting rejuvenation. Since ancient times, to save the skin from chapping, pieces of fat were smeared with open areas of the body.
Many women use pork skins as sun cream.

Harm

But, like every product, lard can be harmful to health:

Sodium. An enriched product with this substance can adversely affect the functioning of the cardiovascular system, increasing pressure. Many manufacturers also degrade the quality of fat with the help of various flavor enhancers, this generally affects human health. As a rule, people consume 2.5 mg of sodium daily, while patients with heart conditions are allowed to take no more than 1.5 mg of this substance. 35 g of pork skin contains about 500 mg of sodium, which is 23-35% higher than the allowable norm.
cholesterol. Fat contains unhealthy cholesterol and saturated fat. During their mixing, lipoprotein increases. With an increase in cholesterol, blood vessels are blocked, which can cause a stroke. 35 g of pork skin contains more than 3.6 g of saturated fat and 28 mg of cholesterol.
At frequent use fat can get well soon. The daily menu of a person consists not only of pork skins, therefore, the risk of consuming more fat than recommended increases, as a result, it can increase the amount of subcutaneous fat and cause obesity of internal organs.
Product may be infected with worms if safety rules were not observed during harvesting.
Fat is prohibited for use by patients with pancreatitis and cholecystitis because it can exacerbate the disease.

Many gourmets like to eat the skin raw, only sprinkled with salt. But still in many countries there are a large number of different recipes.

Lard is also successfully used as the main product. You can make everything delicious: appetizer, salad, and first courses:

Thais first soak the lard and sprinkle with salt, then the skins are stewed over low heat and placed in the oven until fully cooked. This is how a very tasty delicacy called khaep mu is prepared. During serving, it is cut into small pieces. This dish is prepared both in high-end restaurants and in fast foods on the street. Thais also use it to add original taste salads. For example, it is quite popular all over the world unusual salad, which is called catfish there.
In Mexico, pig skin is prepared by adding various spices (lime, chili).
The Spaniards add the product to both salads and soups.
In Canada, lard is consumed at the same time as fish, having previously been fried to a crisp; in Quebec, the skin is an everyday daily food.
Thais salt the skin well and use it with tomatoes and chili peppers.
Cracklings is a dish that came from America. In this country, snacks can be bought in plastic bags. And it is done as follows: dry skins are fried until full cooking in various spices with the addition of pork meat.

Of course, pork skin you can eat just like that, sprinkled with salt, rolled up. Fans of this delicacy will surely understand what we are talking about. But in some countries, such snacks are prepared from this ingredient, which is simply unbelievable! For example, in Canada, it is fried until crispy and served with. fish, and in Quebec, pork skin is generally considered part of traditional food. In America, such a fried snack is commercial and it is sold in plastic bags. In Mexico, residents and guests of the country can taste the taste of fresh skin right on the streets, where it is sold along with spices - with chili, salsa, salt and lime. In Spain, the skin is an ingredient in soups and salads. It is also actively used for cooking Thai dishes. Even our grandmothers knew - only with the help of pork skin you can get a dense, frozen jelly (and no gelatin!).

Benefits of pork skin

It would seem, what useful can be found in the skin? It turns out that it contains a whole list of vitamins and microelements, without which the vital activity of our body would be simply impossible:
B vitamins, vitamins PP, H, E, tin, nickel, calcium, magnesium, iron, zinc, iodine, phosphorus, molybdenum, manganese, chromium, chlorine.

Harm and contraindications

Pork skin is a "heavy" product, so people suffering from digestive tract problems should not eat it raw or fried - only as an ingredient for broths or traditional jelly.

Source http://vashvkus.ru/ingredients/svinaia-shkura

Pork skin is the basis for cooking variety of snacks characteristic of every cuisine where pork is used. By the way, in many ancient cultures, animal fats were the only way to obtain oil for the purpose of cooking. In addition, they were common in the diet of many people before the industrial revolution, due to which vegetable oils became more popular due to their availability.

Pork skin is used almost all over the world - a considerable amount of delicious and nutritious meals. For example, in Canada they love scrunchions - pork skin fried to a crisp. It is quite often used as a side dish with other ingredients such as fish. In Quebec, they are called oreilles de crisse or oreilles de Christ and are eaten almost as part of a cabane a sucre (traditional meal).

The American name for fried pork skin is greaves. These are the pieces fried meat, skin or membranes, which are obtained as a by-product during the preparation of lard. Pork skin in this country is usually classified as a commercial snack and is sold in plastic bags. It is produced in 2 stages: first, the pork skin is dried and then fried.

One of the world's largest producers and consumers of pork skins is Mexico, where this product is known as cuerito or chicharron. As in Spain, chicharron is a rind with lard, while cuerito is a rind without fat. Cooked pork skin is readily available in Mexico and is often sold right on the streets. It is usually served with chili salsa, lime and salt. In addition, this product is often added to soup or used as a side dish.

Crispy pork skin Thai cuisine known as khaep mu is a specialty of the northern Thai city of Chiang Mai. One of the methods of preparing this dish is that according to which pork skin is cut with an attached layer of fat, then it is salted for several days, and then soaked in water. After that, the pork skin is cooked for a long time in lard over low heat. Ultimately, the pork is cut into small pieces and baked until crispy in the oven.

Most often, northern Thai people consume pork skin along with various Thai chili pastes such as nam phrik ong (dry chili peppers, tomatoes and minced pork) and nam phrik (fried Green pepper Chile). In addition, pork skin can be a worthy accompaniment Thai dishes- for example, the famous Thai salad catfish there or sa makuea.

Source http://foody.ru/svinaja-shkura

Chemical composition, benefits and harms, description and beneficial properties

The usefulness of any product is determined by the content in its composition. essential vitamins, macro- and microelements. Product Pig skin contains the largest number the following substances necessary for our body:
among vitamins high content stand out Vitamin B12 (cyanocobalamin), providing 66.7% daily allowance per 100 g of product, Vitamin PP (niacin)- 40% and Vitamin B6 (pyridoxine) — 20%;
- among the macronutrients stand out Phosphorus, Sulfur and Potassium(100 g of the product contains 25%, 23% and 13% of the daily requirement of these elements, respectively);
- among microelements, the best indicators are Cobalt, Zinc and Copper, the content of which in 100 grams of the product Pig skin provides 70%, 25% and 20% of the daily value, respectively.

Below are tables with detailed composition product. In the tables, in addition to nutritional value, provides data on the content and daily requirement of substances such as vitamins, macro- and microelements. The graphs of micro and macro elements reflect data on the percentage of these elements relative to the recommended daily allowance.

The calorie chart shows the contribution of proteins, fats and carbohydrates to the calorie content of a protein product as a percentage. Each gram of protein provides 4 kcal, carbohydrates - 4 kcal, fat - 9 kcal. These data are very important to know when maintaining some diets that imply one or another percentage of carbohydrates, fats and proteins in the diet.

Source http://calorific.ru/products/meat-products/803-shkura-svinaya.html

It turns out that pork skin is a very tasty delicacy! Even world-famous chefs are happy to use this unusual product to create the most a variety of recipes. And if you approach this process creatively, you get a unique, incomparable dish, very healthy. Pork skins are stewed, fried, salted and even marinated. By the way, they are no less tasty than meat. From them you can cook jelly, meatballs, rolls and even chips!

Composition and benefits

Who would have thought that simple pork skins contain so many substances indispensable for the human body. They have everything that is so necessary and beneficial for health: vitamins, trace elements and minerals (nickel, tin, magnesium, iodine, manganese, chromium).

Definitely a plus unique product- a high concentration of vitamins B2, B12, B6 and PP, as well as macronutrients such as sulfur, phosphorus, potassium, and trace elements (zinc, cobalt and copper).

Use in cooking

By the way, some gourmets like to eat raw pork skin, just sprinkled with salt. Nevertheless, in most countries of the world there are many interesting and varied recipes that combine seemingly incompatible ingredients. This product can be successfully used as the main one. Everything will be delicious: an appetizer of pork skins, a salad, first and main courses. Showing imagination and creativity, culinary specialists managed to create unique palatability, nutritional value and calorie recipes.

In Mexico, they like to cook pork skins seasoned with various spices (lime and chili salsa). Here, this product is very popular and in demand.
Thais first soak and salt pork skins, then stew them over low heat and bake in the oven until cooked. It turns out a crispy delicacy called khaeep mu. When serving, it is cut into small pieces. Such a dish can often be found both in chic restaurants and in street fast foods. Thais also add this ingredient to give a piquant taste to salads. For example, very unusual and tasty thai salad catfish there.
In Canada, it is eaten with fish, previously fried to a crisp, in Quebec, pork skin is traditional food on every day.
The Spaniards are great gourmets who boldly add this product not only to salads, but also to soups.
Cracklings are a pork skin dish in the United States of America. This snack is sold in plastic bags. And it is prepared like this: dried skins are fried until tender in a large amount of spices with pieces of pork.
Thai people like to salt the skins well and eat them in combination with tomatoes and scalding chili peppers.

Pigskin chips

The skin can be used as chips. This method of cooking this product is popular in many cuisines. At first glance, it may seem that these are familiar and well-known to all of us cracklings, but thanks to the addition of special spices, pork skin chips turn out to be simply amazing. Interestingly, this dish in cooking has its own name: chicharron. These chips can also be made with chicken, lamb, or beef. Chicharrón is most loved in South America. The recipe is simple and easy to make at home. Spices and seasonings are added to pork skins and deep-fried - that's the whole secret!

In Peru, chicharrón is also eaten as an appetizer, but with 2 additional ingredients: red onion and fried cassava. And in Puerto Rico, chips are made as follows: first, the main product is marinated in a special marinade of rum, garlic, lemon juice and salt, then rolled in flour with paprika and deep-fried. In Venezuela, as a rule, this snack in the form of simply deep-fried skins is sold in eateries along highways.

Whatever recipe for making chips you decide to use, as a result you will get a dish that has an unusual, but spicy taste that will appeal to even the most sophisticated lovers of haute cuisine.

Harm to health

Do not forget that such food may be contraindicated for consumption by some people. The benefits and harms of pork skin depend on the personal intolerance of the body to this product.

This is a fairly heavy food, so people who have problems with the gastrointestinal tract should consume it moderately, best used in small quantities to make broth or jelly.

We asked ourselves: what can be prepared from pork skin? We will advise! And you no longer have to throw money down the drain, paying for leather at the price of meat in the store, and then throwing it away.

In many national cuisines pork skin is an everyday food, and even a delicacy. In our country, it is most often used as part of other dishes, such as soups, meatballs, jelly. But the skin can be cooked on its own, without adjacent meat or fat. Try it! You will not be left indifferent and will be pleasantly surprised by the recipes delicious dishes from such a "junk" product as pork skin.

How to prepare a pig skin

To begin with, the pork skin must be washed and carefully examined. For light thin - no more additional processing is required, while the other should at least be soaked in water for a couple of hours. If the bristles are not completely singed, then you will have to burn the skin on fire (using gas, a lighter or matches). Dirt that is not washed off with tap water can be rubbed with an iron dish sponge. In the case when, according to the recipe, the pork skin should remain raw, and you are in doubt about its thickness and rigidity, it is recommended to douse the product with boiling water. Veterinary control seals are not harmful to health, but it is still better to cut them out.

Skin - 200-250 grams;
Garlic - 1-2 cloves;
Ginger - 0.5 teaspoon;
Red ground pepper- a pinch;
Sesame - 1 teaspoon with a slide;
Vinegar 9% - 0.5 teaspoon;
Honey - 1 teaspoon (you can replace sugar);
Soy sauce - 1.5 tablespoons;
Salt is a pinch.

1. We clean the skins from fat, put them in a saucepan with water and send them to the strongest fire.

2. After boiling, remove the foam, salt and reduce the burner to a lower temperature. Next, the skin should be cooked for at least two hours.

3. Boiled skin cool directly in the broth, after which, while still warm, we take it out and scrape off the remaining fat from it with a knife. The more carefully you do this, the less greasy the snack will be.

4. Cut into strips and season with spices. Grate garlic and ginger, season with pepper, sprinkle with sesame seeds. Vinegar, honey and soy sauce mix in a separate container, after which we send the resulting mixture to a snack.

5. Put the salt in last turn, only after they tried the dish (and then, if the need arose).

6. Let it brew for at least three hours. Korean-style pork skins are ready!

Pork skin salad with onions

Pigskin - 250 grams;
Salt - to taste;
Turnip onion - 1 piece (bigger);
Red pepper - to taste;
Sesame oil for frying.

1. Prepare the pork skin as indicated in the previous recipe. Clean, boil in salted water, scrape off the fatty layer, chop into strips.

2. Fry the onion in sesame oil, with the addition of red pepper. At this point, you can add your other favorite spices.

Jellied pork skins

Pork skin - 1 kilogram;
Water - 5 liters;
Garlic - 3-4 cloves (or more);
Salt - to taste;
Spices favorite for broth - to taste.

1. We scrape the pork skin with a knife, removing the remnants of fat.

2. Boil in water with salt and spices (usually peppercorns and parsley) for four hours. Do not forget to remove the foam after boiling and reduce the heat.

3. Scroll the garlic and boiled skin through a meat grinder.

4. Arrange in molds and fill with strained broth.

5. As soon as the contents of the molds have cooled down, put them in the refrigerator. Pork skin jelly is ready after complete solidification.

Cracklings from the skin of sow

Fried cracklings

Pork skin rinds are easy to fry. If the skin of the pig is thin and tender, then after washing it, cut it into small squares and immediately send it to the frying pan. Salt, sprinkle with spices if desired. The remaining fat on the skin will melt and give the main fat so that the pieces of the skin will brown. We catch the finished cracklings with a slotted spoon and put them on napkins, thus getting rid of greasy drops.

It is better to pre-boil the skin of a not very young pig for 40-50 minutes in salted water with spices. Throwing in a colander and letting the water drain, add a mixture of salt and spices (or salt and flour). Spray the pan lightly vegetable fat, heat it over high heat, lay out the skins and fry until golden brown. It should take about 5 minutes to fry, but since the cracklings are heavily splashed with oil, many people turn down the fire, which takes more time. But here you need to be careful not to overdry the product. The cracklings are ready as soon as they become crispy!

How to bake skins

The recipe for baking cracklings is not very different from frying, you just don’t need to stand and stir. The skins are baked evenly without vigilant supervision at 200 degrees. Just spread the crumbled pieces of pork skin on a baking sheet or baking tray and send it to the oven. The golden color will tell you when you can take it out and try for a crunch.

Lard, which remains after cooking cracklings, salt into jars and put in the refrigerator (or freezer). It can be added to pastries, first and second courses, used for frying.

Recipe for salting pork skins

In general, you can salt the skin in the same ways as lard. For example, our site has . But to be sure, try the method used specifically for pork skin first.

All products are taken to taste:
Pig skin;
Salt;
Spices;
Garlic;
Vinegar.

1. We clean the skins, wash them, cut them into medium-sized pieces.

2. Mix salt with spices and chopped garlic.

3. We take a container in which we will salt the pork skins, generously fill the bottom fragrant salt, lay out a layer of skins, again salt with spices (so as to completely cover the skin), and again pieces of skin. And so on. The last layer will be salt.

4. We mix water with vinegar in such proportions that it is sour, but does not burn the tongue. Pour into a container with salt and skin.

5. We put a plate on top according to the size of the container and press down with a load, for example, you can put liter jar with water.

6. After 3-4 hours we clean in the cold. A day later, salted pork skins are ready.

Skin chips for beer (crystals)

Kira Stoletova

It turns out that pork skin is a very tasty delicacy! Even world-famous chefs are happy to use this unusual product to create a wide variety of recipes. And if you approach this process creatively, you get a unique, incomparable dish, very healthy. Pork skins are stewed, fried, salted and even marinated. By the way, they are no less tasty than meat. From them you can cook jelly, meatballs, rolls and even chips!

Composition and benefits

An absolute plus of this unique product is a high concentration of vitamins B2, B12, B6 and PP, as well as macronutrients such as sulfur, phosphorus, potassium, and microelements (zinc, cobalt and copper).

Use in cooking

By the way, some gourmets like to eat raw pork skin, just sprinkled with salt. Nevertheless, in most countries of the world there are many interesting and varied recipes that combine seemingly incompatible ingredients. This product can be successfully used as the main one. Everything will be delicious: an appetizer of pork skins, a salad, first and main courses. Showing imagination and creativity, chefs have managed to create recipes that are unique in their taste, nutritional value and calorie content.

In Mexico, they like to cook pork skins seasoned with various spices (lime and chili salsa). Here, this product is very popular and in demand.
Thais first soak and salt pork skins, then stew them over low heat and bake in the oven until cooked. It turns out a crispy delicacy called khaeep mu. When serving, it is cut into small pieces. Such a dish can often be found both in chic restaurants and in street fast foods. Thais also add this ingredient to give a piquant taste to salads. For example, the very unusual and delicious Thai salad som tam is very popular all over the world.
In Canada, it is eaten with fish, previously fried to a crisp, in Quebec, pork skin is a traditional meal for every day.
The Spaniards are great gourmets who boldly add this product not only to salads, but also to soups.
Cracklings are a pork skin dish in the United States of America. This snack is sold in plastic bags. And it is prepared like this: dried skins are fried until tender in a large amount of spices with pieces of pork.
Thai people like to salt the skins well and eat them in combination with tomatoes and scalding chili peppers.

Pigskin chips

Whatever recipe you choose to make chips, you will end up with a dish that has an unusual but spicy taste that will appeal to even the most sophisticated lovers of haute cuisine.

A delicacy of pork skins! Eats up instantly!

How to prepare the skin for use and where to buy

Skins can be bought in shops, supermarkets, on the market. Of course, they must comply with GOST and, together with other meat products be checked by the health authorities. It is best to purchase from time-tested or familiar sellers.

To prepare the skin for use, it must be washed and carefully examined. Coarse and thick should be thoroughly soaked in water. If necessary, the bristles must be burned with gas or matches. Veterinary control prints are best cut out.