Friday, October 03, 2008
Food for Thought-Pork Rinds & Cheerios?
Pork Rinds and Honey Nut Cheerios. That's what my four-year old son had for breakfast this morning. His choice. In fact, he wanted to put his pork rinds in the Cheerios, but I had to say no. There's only so much mixing of food stuffs that I can allow in my home.
But my son's new-found love of pork rinds got me thinking about the crispy, low-carb snack. As a child, my mom admitted to loving pork rinds, but there was this kind of quiet understanding that they were kind of a ghetto treat. Because, for real, in Milwaukee, where I grew up, you couldn't find pork rinds in the suburbs. You had to go into the city to find a bag. And admitting you actually ate fried pork skin to your non-black friends was about as popular as admitting that you chowed down on pig feet and chitterlings every now and again whenever the whole family got together. Of course, when the Atkins diet introduced the concept of low-carb eating to the general public, the pork rind gained a new kind of respect.
But here's why the pork rind means something special to me, as a member of a SpaNegro household. Black people love pork rinds (come on, we do.) and I just found out through watching a late night documentary on PBS, that it was the Spaniards who invented them! Yes, it was the Spanish people, known for utilizing every single portion of the pig, who introduced air puffed pig skin to the Americas. If you are a native Spanish speaker you don't call them pork rinds of course, but rather, "chicharones." Ah, more Kinky Gazpacho love!
Anybody like their chicharones with hot sauce? I recently picked up a gourmet low-carb cook book and found a recipe for fried chicken coated in crushed pork rinds? I've also tasted pork rinds coated in cinnamon and sugar. Got those at a Mexican bodega. Do you have a favorite pork rinds story or recipe? Please share.
Peace and pig grease!