![\"Picture](\"\/wp-content\/uploads\/2013\/11\/Cracklings.jpg\")
<\/a>Pork cracklings.<\/p><\/div>\n
The image above shows the type of pork cracklings more common in Eastern Europe, which has a higher fat content. It is often eaten with white bread, some salt and garlic and\/or onions.<\/p>\n
The variety more common in North America is a somewhat drier fried pig skin usually called pork rind or in many places in the US by its Spanish name chicharr\u00f3n — although the Spanish word can mean either kind of pork cracklings.<\/p>\n
<\/a>Pork Rinds.<\/p><\/div>\n
This variety is usually eaten just like chips.<\/p>\n
In fact either kind can be eaten as a snack food which is a lot healthier than eating potato chips or even tortillas.<\/p>\n
Junk Food that’s Good for You<\/a><\/p>\n The North American variety is fairly common everywhere in North America. You can also make them at home, for example by following this recipe: If you are into some sort of low carbohydrate diet you probably want to eat them as is. Biscuits with pork cracklings.<\/p><\/div>\n These traditionally have a fluffy multi-layered dough (they are folded lots of times during preparation — like making a samurai sword out of dough).<\/p>\n The ones on the picture above were made by me and they weren’t properly folded so the dough wasn’t so nice and fluffy. They tasted good nevertheless.<\/p>\n For a more proper recipe check these out:
\nThe other variety is found in more speciality stores that sell either Eastern European or some Latin American food.<\/p>\n
\n Homemade pork scratchings: perfect for picnics <\/a><\/p>\n
\nPeople who eat more traditional food have another option, to make pork crackling biscuits<\/a> common in Eastern Europe.<\/p>\n<\/a>
\nPogacsa with pork rind<\/a><\/p>\n