the excess fat is removed and the pieces are placed in an oven for eight to 10 hours to partially dehydrate. The final step is deep frying around 400 degrees Fahrenheit. The pork rinds can be ...

Dehydrating it before frying it can help it puff up into that classic bagged pork rind, though that's optional. The ideal pork rind is crunchier than a chicharrón, but they are different in the ...

Need some festive inspiration before the masses arrive at Christmas? Look no further than these chef-led top tips ...

From fish and meat that can harbour bacteria to ingredients that shouldn’t be served raw, these are the surprisingly ...

In order to ensure you get really crisp crackling, dry the pork rind thoroughly when you get it home and pl ... Needless to say you use dried apricots for this pleasantly spicy dish, and although it ...

Many people conceive of a favorite restaurant as a place of comfort. You walk in and they remember your order. Maybe they make you feel “at home,” let you go off-menu, indulge you with a free glass of ...

This is part of a series of articles on traditional foodways in southern Appalachia and pairs with a display on the 2nd floor ...

Yes, this casserole recipe is pretty versatile, you could use any type of pork chop you like. Although it is best to remove the rind because this does not cook ... but you could use anything you have ...