Diary of a Foodie
Caramelized Pork Rinds
Diary of a Foodie: Season One: Anatomy of a Meal with José Andrés
MakesAbout 4 cups
- Active Time:5 min
- Start to Finish:15 min
ADAPTED FROM KATSUYA FUKUSHIMA OF MINIBAR, WASHINGTON, D.C.
January 2007
Lowbrow meets highbrow: In this everyday snack food, pork rinds provide the crunch, cayenne provides the heat, and maple syrup creates a fun, almost candylike shell.
- 1/2 cup dark amber pure maple syrup
- 1 (5-oz) package fried pork rinds with skin (also called chicharrones)
- 1/2 teaspoon cayenne, or to taste
- 1/4 teaspoon salt, or to taste
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Heat syrup (syrup will barely cover bottom of pot) in a 4- to 6-quart wide heavy pot over moderate heat until large bubbles cover bottom of pot, about 2 minutes. Gently stir in pork rinds with a wooden spoon until coated, then cook, stirring constantly, until rinds are caramelized and a shade darker, 2 to 3 minutes.
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Remove from heat and sprinkle rinds with cayenne and salt, then stir until combined well. Transfer to a large shallow baking pan, spreading out to cool.
Cooks' note: Caramelized pork rinds are best when freshly made but will keep in an airtight container 3 days. Recrisp in a 350°F oven, then cool.
- Keywords
- diary of a foodie,
- pork
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