Kitchen Improv: Pork Rinds for the Thrifty-Minded
If there's one thing Shiftwork Bites taught me, it's how to improvise. From poaching eggs in a coffee maker to the space management required to cook in 25 square feet, I learned how to make do with what limited resources I had, both in terms of space and equipment. I try to incorporate those lessons into my cooking on a regular basis, finding ways to do things that might not be immediately obvious. In this (highly sporadic) series, I'll explore some of these make-do techniques and how you can employ them at home.
Nicholas L. Hall Smoked Ham Hock Pork Rinds
I grew up eating a lot of beans. How pintos and rice became a staple meal for a family in northern Indiana, where Mexican food was limited to Taco Bell or an Irish fusion joint called "Señor Kelly's," I'm not really sure. We made sure to Yank it up a bit with a side of buttered tortillas or, on rare occasions, by swapping the rice for boiled potatoes and tossing in a loaf of soda bread (perhaps a move my mother stole from Señor Kelly himself). Regardless, I'd say we ate beans and rice at least three times a month for my entire childhood. It's a habit that's stuck with me.
My formula for beans is simple and unwavering. Beans, pot, water, ham hock. That's it. If my wife is cooking, she might tart up the proceedings with a bit of onion or whatever random vegetable is languishing in the crisper. Me, I keep it simple.
Last time I made a pot, I found myself staring at the pot after dinner, wanting to stretch the remains into another meal, yet wary of my leftovers-averse children. I strained the beans and set them aside, returning the ham hock and liquid to the pot and throwing them in a low oven to make hock stock. It made a delicious soup the next night.
When I pulled the hock from its bath, it suddenly dawned on me that I was half way to making pork rinds, recalling what I'd learned about the process while staging for Randy Rucker at the late Bootsie's. I figured I might as well go the other half.
Nicholas L. Hall Hock, post overnight stock bath.
The extended stay in the stock had tenderized the skin, rendered the fat, and converted the tough collagen to gelatin. Once the hock had cooled slightly, I pulled off the skin and scraped the remaining meat/fat/gelatin from the back using a spoon and a light touch, so as not to tear the skin. I wish I'd let it cool slightly, as I think I'd have had more luck keeping it in one piece.
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