pork rind

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pork rind

n.
A piece of pork skin fried in deep fat until crisp and then seasoned, eaten as a snack.
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How d'ye do, Ole," Charley greeted a big blue-shirted Swede who was greasing the jaws of the main gaff with a piece of pork rind.
4, 2015 /PRNewswire/ -- Rudolph Foods, the world's largest manufacturer of pork rinds, has announced its Fifth Annual Pork Rind Appreciation Day campaign.
Americans call theirs pork rinds, which they flavour with jalapeno, sour cheese and chives.
The crispy house-made pork rinds make the perfect dipping tool, and the pickled okra adds a tart counterpoint that is nothing short of inspiring.
We are bridging the gap between pork rinds and kale chips," laughs Karen.
It also sounds, however, like it will be taking the best elements of other pubs in the city - some of the modern decor of the Town Wall (owned by the same group, Greenan Blueaye), and the comfortable quality of fashionable modern British cuisine that has been a hit across Newcastle in recent times; haggis and quail's egg toasties, sharing planks, bowls of mussels and bar snacks such as house pickled vegetables and pork rinds.
Washington, January 6 ( ANI ): Food concocting - the making of strange food mixtures like mashed potatoes and Oreo cookies, frozen vegetables mixed with mayonnaise, and chips with lemon, pork rinds, Italian dressing and salt - is common among binge eaters, a new study has suggested.
The campaign is also matched with several opportunities for consumers to play along for chances to win football parties, pork rinds and other prizes.
Rovio Entertainment's iconic smartphone game "Angry Birds" has already been immortalized as one of the most successful mobile apps in history in everything from gummy candy and green-tinted pork rinds to theme parks that let visitors hurl stuffed animal version of the titular animals with slingshots.
Then I went home and sat in front of the TV with a big bag of pork rinds.
Turn the oven up to 200C/Gas 6, and drape the belly pork rinds over the top of the beans.
The pork cutting methods start with a skinned half carcass--not scalded--so alas, gourmet fresh-cooked pork rinds aren't an option.