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1214:, the pork thus treated can be stored. The pork is then cut into smaller pieces and baked in an oven until perfectly crispy. Another method of making the pork rinds again involves salting the pork skin, but instead of soaking it, the skin is hung out to dry in the sun after which it is sliced and deep-fried twice. Yet another way to make this dish in Thailand is to first cut the pork skin into strips, then boil them in water after which they are thoroughly dried before being deep-fried.
1912:
pork joints to produce heavier but less fatty results. A more recent development is the pork crunch, which is made from the back rind and again double-fried to become a large, puffy snack. Some supermarkets now sell just the layer of skin and fat (no meat), in a raw form for home grilling or roasting, or cooked and ready to eat from hot food counters. The term "crackling" is also often applied to a twice-cooked variety of pork scratchings.
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in a variety of common brands. Unlike the physically large, but relatively light bags of deep-fried skin without the fat sold around the world, in the UK they are sold in relatively small bags which usually weigh between 42 and 90 grams (1.5–3.2 oz) and are eaten as an accompaniment to a pint of
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is the
British name for deep-fried, salted, crunchy pork rind with fat produced separately from the meat, eaten cold. Pork scratchings typically are heavy and hard, have a crispy layer of fat under the skin, and are flavoured only with salt. The pig hair is usually removed by quickly burning the skin
1911:
There are three distinct types. Traditional scratchings are made from shank rind and cooked just once. Pork crackling is also made from shoulder rind but is fried twice. It is first rendered at a low heat, and then cooked at a higher temperature for a less fatty, crispier result, or cut from roasted
267:
For the large-scale production of commercial pork rinds, frozen, dried pork skin pellets are used. They are first rehydrated in water with added flavoring, and then fried in pork fat at 200–210 °C (392–410 °F). Cooking makes the rinds expand five times their original size and float on the
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is to first cure the pork skin, with an attached layer of fat, in salt for several days, after which it is soaked in water for a couple of hours. This ensures that the fat cells will expand, resulting in a "puffed skin" after cooking. The slabs of belly fat are then slowly cooked at low heat in,
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are also called cracklings. Cracklings consist of either roasted or fried pork rind that has had salt rubbed into it and scored with a sharp knife: "A crackling offers a square of skin that cracks when you bite into it, giving way to a little pocket of hot fat and a salty layer of pork meat."
1338:, and consequently liquid fat and pork rinds became excellent replacements in Vietnamese daily meals. With the country's improved economic situation, pork rinds are no longer a substitute food, but rather a special component in many Vietnamese dishes, such as
762:(grounds). The process requires uniformly cooking rinds, and while the product dehydrates, it cracks, losing small pieces, which are collected afterward and become a thick, fatty salsa, that can be mixed as an ingredient in other
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Pork rinds normally refer to a snack food commercially sold in plastic bags. They are made in a two-step process: pork skin is first rendered and dried, and then fried and puffed. These are also called by the
Spanish name,
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In 2003, sales of pork rinds experienced rapid growth, but they have dropped by $ 31 million since 2004, when they reached $ 134 million, and as of 2010 make up barely more than 1% of the salty snack market.
1884:, after the meat has finished cooking. It is usually served warm or hot, before the fat on the underside of the roasted skin can finish cooling down and re-solidifying. Larger joints of pork from the
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or peanuts. Scratchings can also be bought from butchers, supermarkets or newsagents. They have been taken to the North and South Poles on various expeditions, because of their high energy content.
985:) – The skin is removed and sliced as thin as a gold coin. After the extraction of lard, the rest is hard and tastes like a salty cracker, seasoned with salt and MSG while it is hot.
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Pork rinds were a favorite snack of
President George H. W. Bush. In an interview in 1988, he admitted to liking pork rinds in much the same way that Ronald Reagan was known to enjoy
934:. His statement that he liked pork rinds caused an immediate sales spike and manufacturer Rudolph Foods Company had to have its employees work overtime to keep up with the demand.
241:
pork rinds, though, are often enjoyed refrigerated and cold. Unlike the crisp and fluffy texture of fried pork rinds, pickled pork rinds are very rich and buttery, much like
1566:). Often they are mixed with lard as a type of spread, and served with bread. They are particularly popular in this form during celebrations when alcohol is to be consumed.
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when roasted in the oven can produce an unevenly crackled rind due to the curvature of the joint: this can be rectified by removing the rind after the joint is cooked and
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1041:(i.e., appetizer dishes usually eaten with alcoholic beverages). It is also available in grocery stores, supermarkets, outdoor markets, sidewalk food vendors, and
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1643:– may be made from pork or goose skin. They are usually served with salt and bread, sometimes vegetables. Their consumption is at its peak during the season of
465:, which is usually made with part of the pork meat attached to the skin. This makes for crispy skin and soft, juicy meat. It is traditionally served with
1896:, and laying it flat on a baking tray or directly on the oven shelf bars and further cooking at a high oven temperature or by using the grill setting.
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in
Louisiana French), are fried pieces of pork fat with a small amount of attached skin, flavored after frying with a mixture of peppery Cajun spices.
886:
Pork rinds is the North
American name for fried or roasted skins of pigs. Pieces of fried meat, skin, or membrane produced as a byproduct of rendering
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1267:), a dipping sauce made with lime juice, fresh chili peppers and a sweet chili paste. It can also figure as an accompaniment to Thai dishes such as
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term for small pieces of pork rind or pork fatback fried until rendered and crispy. They are often used as a flavoring over other foods, such as
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Preparation could change from using pig fat as a base, boiling, and later frying, but many prefer using a wok-like pot and wood-fire cooking.
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833:, this food is popular with street vendors. They are infrequently sold in Mexico but tend to be a Mexican-American version of the popular
1766:. They are a common addition to other cooked dishes, for the added flavor and fat content, or also enjoyed as a snack. Also used to make
1053:
is prepared by deep-frying dried pork rinds and seasoning with salt. It is usually eaten with vinegar, hot vinegar (chopped chilies or
958:) is made from pork and is extremely popular in Qingdao, Shandong. It is a byproduct of lard. Lard is usually sold for around $ 1, but
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is distinguished from normal pork rind in the United
Kingdom by the fact that it is cut from a freshly roasted joint of pork (usually
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and sold on the streets, usually by butchers, oftentimes served fresh, but one can also find them marinated with vinegar and onion at
827:, only made with fried flour leavened with baking soda, instead of fried pig skin. This variety also features a pinwheel shape. Like
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Please help improve this article by looking for better, more reliable sources. Unreliable citations may be challenged and removed.
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is a popular snack in Brazil, usually served in bite-sized chunks. It is also a common accompaniment to typical dishes such as
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are commonly served in homes or as snacks in bars and restaurants; some small restaurants also add them to their menus as
2500:"::Sa makhuea-pro, Lanna Food, Thai Food, Thai Lanna Food, Food and Cuisine, Northern Thai Food, Herb, Thai Ingredient::"
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1139:(in the bowl at the bottom of the image) served as one of the starters in this selection of northern Thai dishes.
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Pork rinds sold in the United States are occasionally stained with a pink or purple spot. These edible marks are
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levels. Pork rinds are considered an incomplete source of protein because they contain very low amounts of some
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695:(pork rind sauce). It is often served as an appetizer, or even offered as a snack at family reunions. However,
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are the same as pork rinds, but are soft, chewy, and translucent, as they are not heavily cooked unlike the
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459:(exploded pork crackling), which has no meat in it and is similar to the lighter, commercial version; and
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is each of the pieces of fried animal fat (especially of pork) that remain after pressing to extract the
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Eve, Zibart "Ethnic Food Lover's
Companion: A Sourcebook for Understanding the Cuisines of the World"
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recipes or used for its flavor and fat in pan frying. The second byproduct in frying rinds is lard.
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2602:"Pork Scratchings taken to both North and South Poles – Scratchings sale to bring home the bacon"
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It is commonly served in homes across Mexico. It can be served in a soup sometimes called
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999:) – This is made from intestines, chopped and deep-fried twice, and used in stew or soup.
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2309:"Since 1919 – When The Chips Are Down, Be Sure They're Husman's | Husman's Snacks"
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economic reforms in 1986. Due to various economic difficulties in the pre-Đổi Mới era,
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stamps used on the skins to mark that they have been inspected. They are not harmful.
798:. If marinated, they are served with lemon and salt, powdered chili and probably with
190:; these are served in small pieces as a snack or side dish and can also be used as an
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can be purchased on the street and are usually eaten with hot sauce and lime juice.
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have a lighter colour and crumble more easily. There is also a variant which uses
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oil surface. The rinds are then removed from the fat, flavored, and air-dried.
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of the pig before it is cut into pieces and cooked in hot fat. In comparison,
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is one of the world's largest producers and consumers of pork rinds, known as
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most often eat pork rinds together with different Thai chili pastes, such as
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and are sometimes considered an alternative snack food for those following a
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A selection of fried pork rind and crackling products at a shop in
Florida.
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1456:) are popular and widely available. Compared to common cow skin crackers,
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sold in
Indonesia are made from cattle skin, either cow or water buffalo (
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A byproduct in frying rinds is the decanted residues in the fryer called
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1577:, they are mixed with boiled peas and served as a snack. This is called
543:(Christ's ears) and are eaten almost exclusively as part of traditional
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1696:. The dish was brought to South America where they became popular. In
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Microwaveable pork rinds are sold in bags that resemble microwaveable
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1972:, a similar Indonesian snack but more commonly made from cattle skin.
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in some regions) cooked in green tomato or tomato salsa spiced with
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78:. Statements consisting only of original research should be removed.
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is used as an appetizer, as a snack, and is essential to make the
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2182:. Food Cultures in America (in Italian). ABC-CLIO. p. 114.
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1733:, a cake typical in Catalonia during different festivals. Some
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1749:, since in Barcelona both products are strongly associated to
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194:. The frying renders much of the fat, making it much smaller.
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The dryness in pork rind pairs with humidity and softness in
730:. If the liquid is drained, the pork rind can be used in
2211:"Chicharrones de Harina, a Classic Mexican Street Treat"
30:"Scratchings" redirects here. For the DJ technique, see
2637:
2373:"Chiang Mai cuisine: The city's top snacks and curries"
2155:"Canadian Food Words by Bill Casselman sample page two"
855:
67:
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is a traditional snack served cold and dried (compare
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that is considered harmless because it does not raise
222:
and they were common in many people's diets until the
2289:. Chicago's Restaurant & Entertainment Guide, Inc
1547:
1298:) or used crushed as an ingredient, for instance in
668:. It may still have fat attached, called in Spanish
188:
cracklings (US), crackling (UK), or scratchings (UK)
3364:
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3022:
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1782:), which is a traditional bread baked with bits of
1310:), a northern Thai salad made with minced pork and
135:
127:
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524:and potatoes, and mainly used as a condiment for
333:Like many snack foods, pork rinds can be high in
37:"Bacon rind" redirects here. For the person, see
2045:Edmund W. Lusas; Lloyd W. Rooney (5 June 2001).
1783:
1767:
1761:
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1619:bramborové knedlíky se škvarkama a kyselým zelím
1606:
1605:). They are also usually served with Lithuanian
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1949:, an Italian food made from pressed pork scraps
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3222:Butareba: The Story of a Man Turned into a Pig
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1616:They are part of the traditional Czech dish
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2437:: CS1 maint: numeric names: authors list (
2395:"Crispy Puffed Pork Rinds แคบหมู (Kab Muu)"
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645:Learn how and when to remove this message
321:Learn how and when to remove this message
171:. It can be used in many different ways.
94:Learn how and when to remove this message
2350:"Fried Pork Skin « Traveling Chili"
2332:"Suddenly, Pork Rinds Are Classy Crunch"
3236:Jakers! The Adventures of Piggley Winks
2051:. Taylor & Francis. pp. 421–.
1982:
1964:, a Jewish snack made from chicken skin
1087:, which is made from chicken skin, and
894:Cajun cracklings (or "cracklins") from
167:is the culinary term for the skin of a
2456:"Thai Food: Fried Pig Skins (Cab Moo)"
2430:
1845:Pork scratchings served in an English
210:Often a byproduct of the rendering of
2458:. Joysthaifood.com. 29 September 2011
1179:), as crispy pork rinds are known in
1166:
7:
1988:
1986:
1410:); however, in areas with large non-
627:adding citations to reliable sources
371:. Another 13% of its fat content is
2478:"ขอทราบ สูตรและวิธีทำน้ำจิ้มหมูหัน"
2418:"Kaeb Moo – fried pork rind HD.mov"
2352:. Travelingchili.com. 3 August 2012
1681:, the outer layer of a pig's skin.
821:. These are similar to traditional
272:may be added to improve stability.
1047:stores (small, home made stores).
964:may be sold for about $ 30–40 and
846:cuisine, it is often served along
25:
2577:"For the Big Game? Why, Pigskins"
2575:Severson, Kim (2 February 2010).
2541:"Lạ miệng tóp mỡ "cặp kè" bún ốc"
2528:(in Vietnamese). 14 January 2011.
2502:. Library.cmu.ac.th. 14 June 2007
2397:. Ediblyasian.info. 11 March 2011
2330:Stoffel, Jennifer (7 June 1989).
2253:"For the Big Game? Why, Pigskins"
2251:Severson, Kim (2 February 2010).
1856:Pork scratchings for sale at the
230:more common and more affordable.
3400:
3399:
3013:
2131:. Heritage.nf.ca. Archived from
2022:. Freshers Foods. Archived from
1922:
1760:, as in Brazil, they are called
1450:, and other cities, pork rinds (
689:(pork rind with chili sauce) or
603:
367:, the same healthy fat found in
284:
206:A bowl of pork rinds in Thailand
148:
48:
3305:The Tale of Little Pig Robinson
2371:Hsiao, Tina (14 October 2011).
2277:Zeldes, Leah A. (12 May 2010).
1899:Pork scratchings are sold as a
1334:and meat were still considered
1210:can also be used. Similar to a
614:needs additional citations for
218:were the only way of obtaining
1430:lands, and most Chinatowns in
443:is the term for pork rinds in
1:
2522:"Bún ốc tóp mỡ ngõ Mai Hương"
2079:Junk Food that's Good for You
2020:"History of pork scratchings"
1486:countries, they are known as
1366:(lit. 'dried piece of fat').
916:, a term from Latin America.
237:and can be eaten still warm.
1168:[kʰɛ̂:pmǔː,kʰɛ́pmǔː]
2539:Thu Hường (28 April 2011).
2416:2Kauhiwai (21 April 2010).
2104:"Snacks, pork skins, plain"
1858:Great British Beer Festival
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1995:"How are Pork Rinds Made?"
1653:, is made with crackings.
1234:, made with grilled green
1183:, are a speciality of the
1013:(derived from the Spanish
580:and the snack dish called
497:in a typical plate called
186:to produce a kind of pork
36:
29:
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3312:The Tale of Pigling Bland
3011:
2675:
1904:beer in a pub, just like
1714:in Catalonia, and during
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704:One popular breakfast is
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131:Cooking and baking staple
115:
1081:(pickled green papaya).
677:chicharrón con "gordito"
535:, they are often called
3372:List of individual pigs
3229:Fair, then Partly Piggy
2630:. London. 22 June 2004.
2557:, Bonanza Books, 1971,
2084:22 October 2011 at the
1660:Traditional Portuguese
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850:, known locally by the
293:Some of this article's
27:Pork skin, raw or fried
3377:List of fictional pigs
3081:Flitch of bacon custom
2879:Religious restrictions
2555:The Cuisine of Hungary
2048:Snack Foods Processing
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1346:, noodles and snails (
1340:
1140:
1114:and in preparing pork
1095:
1015:
910:
883:
866:
835:
829:
823:
818:chicharrones de harina
817:
809:
800:
794:
786:
780:
772:
764:
758:
752:
739:
724:
718:
712:
706:
697:
691:
685:
676:
671:chicharrón con manteca
670:
662:
582:
576:
570:
560:
545:
537:
499:
461:
455:
449:
439:
418:
363:, and most of that is
264:
207:
3159:Babe: Pig in the City
3116:The Three Little Pigs
1855:
1844:
1741:use them to make egg
1659:
1133:
881:
385:essential amino acids
347:low-carbohydrate diet
258:
224:Industrial Revolution
205:
3447:American snack foods
3179:Empress of Blandings
2427:– via YouTube.
2283:mighty meaty crunch"
1880:), or the edge of a
1673:, they are known as
1626:with cracklings and
1600:peas with cracklings
1414:populations such as
1218:Northern Thai people
1191:. One way of making
1057:are added), or with
713:chicharrón con chile
686:chicharrón con chile
623:improve this article
154:Media: Pork rind
2884:Scottish pork taboo
2624:"Rind of the Times"
2179:Latino Food Culture
2157:. Billcasselman.com
1389:) is a traditional
1090:chicharong bulaklak
807:Another variety is
765:salsa de chicharrón
707:salsa de chicharron
692:salsa de chicharrón
680:in central México.
403:Regional variations
122:Uncooked pork rinds
112:
3387:Pigasus (politics)
3249:Olivia (character)
3187:My Brother the Pig
2581:The New York Times
2336:The New York Times
2257:The New York Times
2176:Janer, Z. (2008).
2026:on 9 December 2012
1862:
1850:
1688:, they are called
1667:
1583:in Lithuanian and
1502:), skwarki (as in
1471:krupuk kulit kodok
1141:
884:
539:oreilles de crisse
456:chicharrón toteado
265:
263:with rind attached
208:
59:possibly contains
3414:
3413:
3326:Toot & Puddle
3319:This Little Piggy
3086:Floyd of Rosedale
2772:Intensive farming
2189:978-0-313-08790-5
2129:"scrunchins n pl"
2058:978-1-56676-932-7
1769:bolo de torresmos
1663:bolo de torresmos
1460:krupuk kulit babi
1453:krupuk kulit babi
1281:) and the famous
970:for around $ 10.
655:
654:
647:
331:
330:
323:
276:Nutritional value
162:
161:
104:
103:
96:
61:original research
16:(Redirected from
3459:
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3402:
3173:Blandings Castle
3017:
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2544:
2543:(in Vietnamese).
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2108:FoodData Central
2100:
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2042:
2036:
2035:
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2016:
2010:
2009:
2007:
2005:
1990:
1932:
1927:
1926:
1865:Pork scratchings
1832:
1824:
1816:
1808:
1787:
1781:
1778:
1775:
1771:
1765:
1748:
1740:
1732:
1723:
1705:
1695:
1680:
1665:
1652:
1650:tepertős pogácsa
1642:
1624:potato dumplings
1621:
1612:
1604:
1601:
1598:
1595:
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1588:
1582:
1553:
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1398:(cracker). Most
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1138:
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1113:
1107:
1098:
1092:
1086:
1084:Chicharong manok
1080:
1073:liver sauce, or
1072:
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579:
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542:
504:
464:
462:chicharrón cocho
458:
452:
442:
421:
326:
319:
315:
312:
306:
288:
280:
178:, fried in fat,
152:
136:Main ingredients
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111:
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88:
85:
79:
76:inline citations
52:
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44:
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3391:
3360:
3267:Pinky and Perky
3261:Pink Floyd pigs
3194:Charlotte's Web
3062:
3058:Boar–pig hybrid
3018:
3009:
2979:
2890:
2818:
2802:Cross-fostering
2797:Gestation crate
2764:
2750:
2737:
2671:
2666:
2636:
2635:
2628:The Independent
2622:
2621:
2617:
2607:
2605:
2604:. 23 April 2006
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2086:Wayback Machine
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1993:PorkRinds.com.
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1918:
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1637:, cracklings –
1602:
1599:
1596:
1593:
1480:
1468:skin, known as
1372:
1320:
1163:
1128:
1019:; also spelled
1006:
945:
940:
876:
801:salsa Valentina
651:
640:
634:
631:
620:
608:
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557:
526:fish and brewis
511:
447:. Two kinds of
436:
415:
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405:
349:. According to
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253:
220:oil for cooking
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35:
28:
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5:
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3411:
3409:
3408:
3406:Category: Pigs
3396:
3393:
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3390:
3389:
3384:
3379:
3374:
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3366:
3362:
3361:
3359:
3358:
3353:
3351:Hamilton Hocks
3348:
3343:
3336:
3329:
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3308:
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3136:
3131:
3119:
3112:
3107:
3102:
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3088:
3083:
3078:
3076:Freddy the Pig
3072:
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2918:Pig's trotters
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2732:Sus domesticus
2727:
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2531:
2513:
2491:
2480:. Gotoknow.org
2469:
2444:
2408:
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2322:
2300:
2287:Dining Chicago
2269:
2238:
2227:
2216:
2202:
2188:
2168:
2146:
2135:on 3 June 2013
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2011:
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1838:
1837:United Kingdom
1835:
1777:pork rind cake
1586:zirņi ar speķi
1496:Czech Republic
1479:
1476:
1371:
1368:
1319:
1316:
1127:
1124:
1111:pancit malabon
1093:(lit. 'flower
1005:
1002:
1001:
1000:
986:
976:Jīngròu zhīzhā
944:
941:
939:
936:
875:
872:
815:, also called
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547:cabane à sucre
510:
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295:listed sources
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228:vegetable oils
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3442:World cuisine
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3201:The Sheep-Pig
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3097:Pigs in Space
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2311:. Husmans.com
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1999:PorkRinds.com
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1645:pig slaughter
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1315:
1313:
1312:Thai eggplant
1302:
1290:
1289:
1284:
1273:
1272:
1264:น้ำจิ้มแคบหมู
1259:
1257:
1244:
1243:
1242:nam phrik ong
1237:
1236:chili peppers
1226:
1225:
1224:nam phrik num
1219:
1215:
1213:
1209:
1208:vegetable oil
1205:
1201:
1195:
1190:
1186:
1185:northern Thai
1182:
1174:
1169:
1157:
1152:
1146:
1137:
1132:
1125:
1123:
1120:
1119:
1112:
1106:
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1097:
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1079:
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971:
968:
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950:
942:
937:
935:
933:
928:
924:
922:
917:
914:
913:
905:
902:
897:
896:Cajun cuisine
892:
889:
880:
874:United States
873:
871:
868:
863:
862:blood sausage
858:
853:
849:
845:
840:
837:
831:
825:
819:
813:
812:
805:
802:
796:
790:
789:
782:
776:
775:
769:
766:
760:
754:
748:
746:
745:corn tortilla
741:
740:pico de gallo
735:
733:
728:
727:
720:
714:
708:
702:
699:
693:
687:
681:
678:
672:
666:
665:
659:
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638:
628:
624:
618:
617:
612:This section
610:
606:
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594:
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589:
586:
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578:
572:
567:
562:
554:
552:
549:
548:
541:
540:
534:
529:
527:
523:
519:
515:
508:
506:
503:
502:
501:bandeja paisa
496:
492:
491:ripe plantain
488:
484:
480:
476:
472:
468:
463:
457:
451:
446:
441:
433:
431:
429:
425:
420:
412:
407:
402:
400:
398:
394:
390:
386:
382:
378:
377:saturated fat
374:
370:
366:
362:
358:
354:
353:
348:
344:
343:carbohydrates
340:
336:
325:
322:
314:
302:
301:
296:
291:
287:
282:
281:
275:
273:
271:
262:
257:
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231:
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217:
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204:
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166:
155:
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146:
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138:
134:
130:
126:
119:
114:
106:
98:
95:
87:
77:
73:
69:
63:
62:
57:This article
55:
46:
45:
40:
33:
19:
3432:Cuts of pork
3338:
3331:
3324:
3310:
3303:
3286:
3279:
3272:
3265:
3241:
3234:
3227:
3220:
3213:
3206:
3199:
3192:
3185:
3171:
3164:
3157:
3150:
3121:
2957:
2854:Chitterlings
2730:
2722:
2699:Artiodactyla
2627:
2618:
2606:. Retrieved
2596:
2584:. Retrieved
2580:
2570:
2554:
2549:
2534:
2525:
2516:
2506:21 September
2504:. Retrieved
2494:
2484:21 September
2482:. Retrieved
2472:
2462:21 September
2460:. Retrieved
2423:21 September
2421:. Retrieved
2411:
2401:21 September
2399:. Retrieved
2389:
2379:21 September
2377:. Retrieved
2366:
2356:21 September
2354:. Retrieved
2344:
2335:
2325:
2315:21 September
2313:. Retrieved
2303:
2291:. Retrieved
2286:
2280:
2272:
2260:. Retrieved
2256:
2230:
2219:
2205:
2193:. Retrieved
2178:
2171:
2161:21 September
2159:. Retrieved
2149:
2139:21 September
2137:. Retrieved
2133:the original
2123:
2111:. Retrieved
2107:
2098:
2091:Men's Health
2089:
2074:
2062:. Retrieved
2047:
2040:
2028:. Retrieved
2024:the original
2014:
2002:. Retrieved
1998:
1969:Krupuk kulit
1967:
1959:
1952:
1944:
1937:
1910:
1898:
1869:
1864:
1863:
1817:
1809:
1790:
1755:
1751:Fat Thursday
1692:chicharrones
1683:
1668:
1632:
1615:
1589:in Latvian (
1568:
1481:
1457:
1401:krupuk kulit
1393:
1376:Krupuk kulit
1374:
1373:
1336:luxury goods
1321:
1231:น้ำพริกหนุ่ม
1216:
1198:preferably,
1181:Thai cuisine
1142:
1007:
946:
929:
925:
918:
906:
893:
885:
841:
824:chicharrones
806:
770:
749:
736:
703:
698:chicharrones
682:
664:chicharrones
656:
641:
632:
621:Please help
616:verification
613:
590:
577:Chicharrones
561:Chicharrones
558:
530:
518:Newfoundland
513:
512:
440:Chicharrones
437:
416:
387:, including
375:, a type of
373:stearic acid
357:potato chips
352:Men's Health
350:
332:
317:
308:
297:
270:Antioxidants
266:
242:
232:
209:
173:
164:
163:
105:
90:
81:
58:
3288:Porco Rosso
3274:Preston Pig
3166:Bad Piggies
3123:Animal Farm
2903:Boston butt
2526:Bưu điện VN
2375:. CNNGo.com
2281:Chicharron,
2279:"Eat this!
2113:30 November
1930:Food portal
1788:inside it.
1730:de llardons
1700:(Spain), a
1494:(as in the
1356:noodle soup
1332:cooking oil
1326:before the
1249:น้ำพริกอ่อง
1033:vendors as
1004:Philippines
932:jelly beans
747:as a taco.
514:Scrunchions
483:ground meat
381:cholesterol
361:unsaturated
298:may not be
251:Preparation
216:animal fats
84:August 2016
3427:Condiments
3421:Categories
3340:Wibbly Pig
3333:Huxley Pig
3299:Spider pig
3294:Spider-Ham
3091:Miss Piggy
3068:In culture
2980:Other uses
2963:Pork steak
2953:Spare ribs
2943:Tenderloin
2923:Pork belly
2898:Back bacon
2715:Subfamily
2563:0517169630
2262:3 February
2030:1 November
1977:References
1939:Chicharron
1901:snack food
1878:pork belly
1829:flæskesteg
1814:fleskesvor
1806:flæskesvær
1745:butifarras
1737:salumerias
1712:salumerias
1628:sauerkraut
1391:Indonesian
1301:sa makhuea
1283:Thai salad
1204:animal fat
1202:but other
1189:Chiang Mai
1164:pronounced
1096:chicharrón
1016:chicharrón
912:chicharrón
848:pork belly
836:chicharron
781:chicharrón
719:chicharrón
555:Costa Rica
475:fried eggs
450:chicharrón
393:tryptophan
389:methionine
365:oleic acid
311:April 2020
261:pork belly
174:It can be
68:improve it
39:Bacon Rind
32:Scratching
18:Pork rinds
3452:Breakfast
3346:Zhu Bajie
3254:TV series
3215:Super Pig
3208:Peppa Pig
3129:Old Major
3105:Porky Pig
3053:Razorback
3036:Wild boar
3005:Truffling
3000:Wrestling
2958:Pork rind
2933:Pork jowl
2928:Pork chop
2864:Slaughter
2834:Capocollo
2807:Swineherd
2792:Hog oiler
2703:Suborder
2586:7 October
2004:24 August
1882:pork chop
1874:pork loin
1870:crackling
1847:gastropub
1822:fläsksvål
1785:torresmos
1763:torresmos
1698:Catalonia
1609:cepelinai
1571:Lithuania
1448:Surakarta
1370:Indonesia
1307:ส้ามะเขือ
1278:น้ำเงี้ยว
1271:nam ngiao
1055:soy sauce
1050:Chicharon
1044:sari-sari
1022:tsitsaron
1010:Chicharon
795:tienditas
635:June 2021
571:empenadas
522:salt fish
397:histidine
369:olive oil
259:Uncooked
244:foie gras
192:appetizer
165:Pork rind
110:Pork rind
72:verifying
3382:Piganino
3356:Pig City
3243:Kazoops!
3144:Squealer
3139:Snowball
3134:Napoleon
3041:Heraldry
2913:Ham hock
2869:Suckling
2829:Bondiola
2812:Feedback
2752:Breeding
2743:Domestic
2729:Species
2693:Mammalia
2687:Chordata
2681:Animalia
2679:Kingdom
2565:, p. 350
2433:cite web
2082:Archived
1961:Gribenes
1946:Ciccioli
1916:See also
1890:shoulder
1758:Portugal
1716:Carnival
1677:ciccioli
1544:Slovenia
1528:Bulgaria
1522:шква́рки
1500:Slovakia
1482:In most
1444:Semarang
1440:Surabaya
1381:Javanese
1258:khaep mu
1256:nam chim
1194:khaep mu
1187:city of
1151:khaep mu
1145:Khæbh̄mū
1136:Khaep mu
1126:Thailand
898:(called
857:kastakán
830:cueritos
774:Cueritos
716:or just
710:, (also
584:chifrijo
445:Colombia
434:Colombia
424:feijoada
419:Torresmo
408:Americas
300:reliable
176:rendered
139:Pig skin
3046:Hunting
2985:Bladder
2908:Fatback
2859:Scalder
2819:As food
2782:Pannage
2766:Farming
2709:Family
2685:Phylum
2608:6 April
2195:30 July
1894:resting
1793:Denmark
1640:tepertő
1635:Hungary
1594:
1556:Croatia
1554:(as in
1542:(as in
1540:Ocvirki
1536:Ukraine
1526:(as in
1516:Romania
1514:(as in
1490:škvarky
1436:Jakarta
1342:cơm tấm
1328:Đổi Mới
1324:Vietnam
1318:Vietnam
1288:som tam
1105:palabok
1077:atchara
1061:bagoong
1037:pulutan
901:gratons
844:Yucatan
842:In the
811:duritos
759:boronas
753:asiento
726:epazote
566:vigoron
551:meals.
487:avocado
479:chorizo
453:exist:
239:Pickled
235:popcorn
184:roasted
66:Please
3404:
3281:Rasher
3110:Piglet
2990:Racing
2787:Toilet
2721:Genus
2717:Suinae
2711:Suidae
2697:Order
2691:Class
2561:
2293:22 May
2186:
2064:7 July
2055:
1954:Čvarci
1906:crisps
1801:Sweden
1799:, and
1797:Norway
1721:llardó
1703:llardó
1575:Latvia
1564:Bosnia
1560:Serbia
1550:Čvarci
1532:Russia
1510:șorici
1504:Poland
1484:Slavic
1478:Europe
1424:Toraja
1412:Muslim
1407:kerbau
1395:krupuk
1386:rambak
1362:tóp mỡ
1350:bún ốc
1238:) and
1212:confit
1177:ແຄບຫມູ
1160:แคบหมู
1103:pancit
1069:lechon
990:Huāzhī
967:huāzhī
961:zhīzhā
949:Zhīzhā
788:antojo
658:Mexico
595:Mexico
533:Quebec
509:Canada
489:, and
428:virado
413:Brazil
395:, and
335:sodium
147:
3365:Other
3028:feral
2874:Blood
2824:Bacon
2758:Shows
2705:Suina
2088:from
1686:Spain
1671:Italy
1622:, or
1546:) or
1432:Medan
1428:Dayak
1420:Batak
1295:ส้มตำ
1148:, or
1118:sisig
1029:balut
943:China
867:buche
854:word
732:tacos
574:with
516:is a
495:arepa
467:beans
226:made
198:Snack
182:, or
180:baked
3437:Skin
3152:Babe
3026:and
3024:Wild
2973:Tail
2948:Ribs
2938:Loin
2892:Cuts
2849:Pork
2844:Lard
2669:Pigs
2610:2009
2588:2010
2559:ISBN
2508:2012
2486:2012
2464:2012
2439:link
2425:2012
2403:2012
2381:2012
2358:2012
2317:2012
2295:2010
2264:2010
2197:2016
2184:ISBN
2163:2012
2141:2012
2115:2019
2066:2013
2053:ISBN
2032:2012
2006:2022
1860:2016
1728:coca
1708:lard
1591:lit.
1573:and
1498:and
1466:frog
1416:Bali
1206:and
1200:lard
1156:Thai
1108:and
982:精肉脂渣
938:Asia
921:USDA
888:lard
852:Maya
493:and
471:rice
426:and
337:and
212:lard
128:Type
2995:War
2968:Ear
2839:Ham
2777:Sty
2724:Sus
1888:or
1886:leg
1876:or
1833:).
1791:In
1756:In
1684:In
1669:In
1633:In
1569:In
1562:or
1538:),
1534:or
1518:),
1506:),
1354:),
1173:Lao
1154:, (
756:or
674:or
625:by
568:or
531:In
339:fat
169:pig
70:by
3423::
2626:.
2579:.
2524:.
2447:^
2435:}}
2431:{{
2334:.
2285:.
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2241:^
2106:.
1997:.
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1795:,
1753:.
1630:.
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1474:.
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1442:,
1438:,
1434:,
1426:,
1422:,
1418:,
1383::
1314:.
1175::
1171:;
1162:,
1158::
1122:.
1065:,
996:花脂
955:脂渣
870:.
860:,
839:.
804:.
588:.
528:.
505:.
485:,
481:,
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