Why do you need to remove the fat? I'd like it with fat. How it works if you leave 1 cm fat on?

@HomeCookingwithSomjit

6 ай бұрын

Hi @gyongyipedersen9264, the fats under the skin do not expand at the same rate as the skin. So the fats will hold back the skin from expanding to its maximum size when frying. The crackers will have a more compressed appearance with the fats. The Thai snack that we call "กากหมู" (khak moo) includes the fats on purpose (crispy with fats, with a different method of cooking), while my recipe is known as "แคปหมู" (khep moo) 😀 Unfortunately, I do not have a recipe for khak moo - but I think there may be some Thai videos online that demonstrate how to make it. Hope it helps 😀😀

The puffiest pork rinds I have seen on KZread. Thank you!

@HomeCookingwithSomjit

Жыл бұрын

Hi Chau Tran. Thank you for the comment. Glad that you find it great. 🙏🙏😀😀😀

@dezespinosa7644

6 ай бұрын

​@@HomeCookingwithSomjit😊😮😮😮

I have some frozen pork rind... This looks like an ideal recipe to use it up and make a delicious crunchy snack. Thank you for the recipe 👍🤩

@HomeCookingwithSomjit

2 жыл бұрын

Hi Lina P. You are welcome. I hope you will enjoy the crispy pork rind 😀 alternatively you can cook it this way if there is no sun to dry the rind kzread.info/dash/bejne/eKWkvK-yibK8gZc.html But the result won't be as good as when sundried. Happy cooking

Awwww. She also got two lovely doggo

@HomeCookingwithSomjit

3 жыл бұрын

Hi Pureen Pueyin, thank you for the comment 😀 Yes, they are a blessing 😀

Hi wow very nice cook yummy talaga salamat sA pagbahagi mo idol good morning good health God bless all pamily 🙏🙏🙏🙏 salamat ♥️♥️♥️ Jesus savoir

@HomeCookingwithSomjit

Жыл бұрын

Hi Marites Cardenas. Thank you for the comment. I am so happy to hear that you like it. 🙏🙏🙏🙏😊😊💖💖

Thank you for sharing!!

@HomeCookingwithSomjit

3 жыл бұрын

Hi Essonish, You are welcome. Thank you for the comment 😀

Looks enticing... will try it too

@HomeCookingwithSomjit

Жыл бұрын

Hi ZALAI FOODS, Thank you. I hope you enjoy. 😊😊

This is the best style.. Thanks for sharing❤️

@HomeCookingwithSomjit

Жыл бұрын

@namnama. You’re welcome 😊 Thanks for the comment.

Very interesting to see the different methods used around the world 😃. Also good to see the precook method , which can be very useful for getting most of the work done ahead of time. Thank you

@HomeCookingwithSomjit

2 жыл бұрын

Hi Michael De Vere. Thank you for your comment. I am so glad that you find the recipe is interesting. 😀

@mikedevere

2 жыл бұрын

@@HomeCookingwithSomjit doing it right now - only we don't have the Thai sun to help us, so drying in the oven with door open at 55c . Taking a long time 😴

@angelitainzon2102

6 ай бұрын

thanks for sharing.

So,nice thank u for sharing .

@HomeCookingwithSomjit

3 жыл бұрын

Hi Juvelyn Navarrete. Thank you

Pintar bnget masaknyaaa

Thank you for the great recipe

@HomeCookingwithSomjit

9 ай бұрын

@isaachowell2142. You are welcome. Thank you for the comment 😀😀

It's very clean and crunchy 🎉❤

@HomeCookingwithSomjit

Жыл бұрын

celsoyubal7590, Thank you for the comment. 😀😀

You are amazing, how much love and attention you put into it Beautiful ❤️

@HomeCookingwithSomjit

Жыл бұрын

Hi Gabriel Ramos. Thank you for the compliment. I am so happy to hear that. 💖🙏

Thanks a lot for sharing this tehnic i gonna try this 😘😘

@HomeCookingwithSomjit

Жыл бұрын

Hi Surya Smart. Thank you for the comment. Glad that you like it and trying the recipe. 😀

Super extra thank you , dziekuje

@HomeCookingwithSomjit

Жыл бұрын

Hi eszymanowska0077. Thanks for the comment. Glad that you like it 😀😀

@eszymanowska0077

Жыл бұрын

@@HomeCookingwithSomjit and i will do it in my home

So crispy, deliciously, mantap...👍👍

@HomeCookingwithSomjit

Жыл бұрын

Hi Nostalgia Senja. Thank you for the comment. Happy to hear that you like it 😀

@roypm.dlau4924

Жыл бұрын

@@HomeCookingwithSomjit: Ok. Your wellcom..

wow yummy

@HomeCookingwithSomjit

11 ай бұрын

@evelynteves8916. Yes, it's very delicious. Thanks for the comment. 😀😀

Soooo good…I seasoned with a five spice salt and served with braised pork cheeks, black pudding, burnt apple purée an pickled red cabbage

@HomeCookingwithSomjit

3 жыл бұрын

Hi tomtomthebear, wow! that's sound so delicious. Thanks for sharing 😀

Thank you very much.❤

@HomeCookingwithSomjit

6 ай бұрын

Hi @SPDATA, thank you 😀😀

Thank you for sharing this recipe. I am still in the drying stage. We have not had good sunshine here in East Africa. Global weather patterns seem to be changing. Will continue to dry them further. I was impatient so I deep fried a few dried small pieces and I was so excited as it fluffed and popped. I had to boil the skins for some hours. I guess yours are from a pigling or young pig.

@HomeCookingwithSomjit

2 жыл бұрын

Hi Cynthia Correia, thank you for trying this recipe 😀 Yes, in Malaysia too, we had cooling weather for a few weeks now. It's was quite unexpected. Wow, I'm excited to hear that! It's going well. Yes, I think the age of the pig does have a difference. My butcher told me that they only source young pigs - so that may make a difference in the boiling time 😀 Thank you for sharing 😀

@cynthiacorreia2774

2 жыл бұрын

Hi Somjit. Finally managed to thoroughly sun dry the pieces as we had a spell of very hot weather for the last two days. I have completed the storage process. They fluff out exactly like yours and the family loves them. Thank you so much for being generous and sharing the recipe step by step.

@HomeCookingwithSomjit

2 жыл бұрын

Hi Cynthia Correia, thank you for sharing your result 😀 I'm so happy to hear that they turned out well and that your family are enjoying them. It's a great encouragement for me 😀

So nice n delicious.

@HomeCookingwithSomjit

5 ай бұрын

Thank you 😀 Yes, it has quite a loud crunch sound too😄

Good Job👍😊

@HomeCookingwithSomjit

2 ай бұрын

Hi @user-qw5gr3th1c, thank you 😀

Hi Somjit. Thank you for a lovely recipe. We just love those rinds and now I can make it. I will use the oven as we have to many monkeys. Do we spice while boiling or after popping

@HomeCookingwithSomjit

Жыл бұрын

Hi Rajen Munsamy. Thank you for trying the recipe. You can add the spices after cutting them into pieces. Happy cooking. I have here also the recipe without drying it in the sun, here is the link kzread.info/dash/bejne/eKWkvK-yibK8gZc.html No-Sun Crispy Pork Rinds - Kep Moo

Thank you for sharing... Could it be possible to dry it in an oven over low heat?

@HomeCookingwithSomjit

5 ай бұрын

It is possible, however, please note that the pork skin may not be as dry as the intense heat from the sun, which will affect the expansion of the crackers. It may also take long hours too. If you have it, a dehydrator machine would be the next best thing after the sun. Hope it helps 😊

So delicious! Going to try making it. Butbit is necessary to soak/keep the dried skin in oil? What is the reason for soaking? With love!

@HomeCookingwithSomjit

3 жыл бұрын

Hi Tralala bonbon, thank you for the comment 😄 Oh yes, it is very delicious and addicting! It is necessary as a means to preserve the non-fried skin so that air and moisture will not affect it during storage. However, if all the fried skin is to be fried at the same time after it's ready, then it is not necessary to soak with oil 😄 Hope it helps 😄

@9w2xyz

2 жыл бұрын

@@HomeCookingwithSomjit I was wondering the same thing but figured out someone would ask you. LOL

@twinny12009

11 ай бұрын

@@9w2xyz me too😅

When i was in Thailand this was one the best things to snack on Drinks alcohol cocktails what not Goes great with everything along spicy sauces especially Nam prik

@HomeCookingwithSomjit

Ай бұрын

@CookandTravel777. Yes, this is really good with alcohol. Thank you for sharing 😀😀

Somjit i love watching your video, so simple but its clear and easry to understand. If possible could we be more in touch, i have many question according to this pork skin. I did try this but it doesnt expand like i want, or it just burn. Please give me a waybso we can be in touch

@HomeCookingwithSomjit

Жыл бұрын

Hi Filo Baskoro. Thank you for trying the recipe. Yes, here we can be in touch. Maybe the oil is not hot enough during the frying time so that the skin didn't expand as much. Sorry for the delay on responding to your message. Happy cooking. 😀😀

Somjit very easy recipe to follow. question. could you dehydrate the skin vs sun?

@HomeCookingwithSomjit

Жыл бұрын

Hi Patti Ann. I have not tried dehydrate it. I guess sun dry is the best option if we have a strong sun. Thank you for the comment. 😀😀

Hi Somjit...can you please share Recipe for Thai Crispy Pork Knuckle plus the Sauces. Thank you

@HomeCookingwithSomjit

2 жыл бұрын

Hi Sam W Foong, I don't have the crispy pork knuckle recipe at the moment. However, I have done braised pork knuckle with pickled vegetable, which you might be interested. Here is the link to the recipe kzread.info/dash/bejne/dXmOmcGTeq--eps.html enjoy! 😀

Mantap bosku 👍🏻👍🏻😁

@HomeCookingwithSomjit

2 жыл бұрын

Hi Anak Menua Keranggas, thank you for the comment 😀

my mom used to make THEM on sunny days to eat and sell at shop as well. today will try to do it myself and see how it goes.

@HomeCookingwithSomjit

Жыл бұрын

Hi Daoheuang. Great! Thank you for trying the recipe, I hope you will enjoy the dish. Thank you also for the comment 😀😀😀

@riddlr2055

Жыл бұрын

I'm from Japan and even im planning to make and keep it in some shops around my house for selling so can you please tell me how long does it last😀 Does it stay fresh for months and months ? Can you please tell me best before how many months we should consume it?

@HomeCookingwithSomjit

6 ай бұрын

Hi @riddlr2055, after the first fry, the dehydrated pieces can be kept for about a year in the oil (as long as the oil does not go bad). After the second fry, it will stay crispy for about 2-3 days in an air-tight container at room temperature (about 25C). Hope it helps 😀

So I'm going to make fried chills with pork crackers I'm scared but excited with me luck! 😬

@HomeCookingwithSomjit

3 жыл бұрын

Hi Garnett Spontini, Good luck and happy cooking. Enjoy the process and it will surely turns out perfect. 😊

Awesome

@HomeCookingwithSomjit

10 ай бұрын

@takyongwong3582. Thank you 😀😀

@hiermitubergeben3079

10 ай бұрын

@@HomeCookingwithSomjit Thank you I will try it and when I do I will let you know. In Germany they hard to find. Got a couple asian stores with them. Kinda far though

@HomeCookingwithSomjit

10 ай бұрын

Happy cooking 😀

And the water you boil the skin in makes great gelatin for head cheese and other stuff! I hope you didn't just throw it away. I dry mine in the oven on very low about 100F to 125F.

@HomeCookingwithSomjit

Жыл бұрын

Hi Don Marshall. Wow! that's nice. Usually I will discard the water. I will try to make use of the water the next time. Thanks for sharing. 😀 Happy cooking

Your English is excellent 👍👌

@HomeCookingwithSomjit

2 ай бұрын

@mosesmanaka8109. Thank you so much. I really appreciate your support. 😃😃

👍👍👍

@HomeCookingwithSomjit

2 жыл бұрын

Hi Shinta 99. Thank you. glad that you like it 😀

Thank you lah. No one told me you had to remove all the at post boiling. Sawadee Somjit... and thanks again. BTW, is that a Henckel and Zwilling Santoku knife ar?

@HomeCookingwithSomjit

2 жыл бұрын

Sawadee Khun Alan S Tan. Thank you for the comment. Yes, it is a Zwilling Santoku knife. 😀😀 Glad that you like it 😀

Hi Somjit, in the Phil. they don't remove the fat on the skin. They'd just fry them as is. Will you please explain why you have to remove the fats on the skin? Please advise. Thank you.

@HomeCookingwithSomjit

Жыл бұрын

Hi Rosita Chua, sure 😀 The fat holds the skin together, so when frying, it prevents the skin from expanding to its fullest size. I don't think it's a necessary step in the Philippines, but in Thailand, we remove as much of the fats as possible to get the maximum size crackers and crunch. Hope it helps 😀

Can we dehydrate (in a dehydrator) instead of sun drying?

@HomeCookingwithSomjit

7 ай бұрын

@rsmb99. I think you can, not sure the outcome as I have not tried doing that. I don't have the dehydrator at home. Happy cooking 😀😀

Which oil do you use? Can I use animal lard as a substitute?

@HomeCookingwithSomjit

Жыл бұрын

Hi tracey james. Yes sure you can use any oil. Happy cooking 😀😀

I use meat dryer instead of sun and tallow instead of oil. Amazing carnivore snack. Ready in a few hours.

@HomeCookingwithSomjit

4 ай бұрын

@RodinaJanikova. Excellent! I am so glad to hear that. Thanks for sharing. 😀😀

Hi! There! I am from Bangladesh. And i want to try it in my home first then i want to go for small business as home delivery only. I have one thing to know from you that, How long i can preserve this chips after frying and will the chips temain crespy after packing untill the customer open and give a bite.. Thank you.

@HomeCookingwithSomjit

2 жыл бұрын

Hi moses mondol, thank you for the questions 😀 For selling, I would suggest to keep it in air tight containers. From experience, the crackers' crispiness usually last about a week in air tight containers. Hope it helps, and I hope you succeed in the small business 😀

@mosesmondol2106

2 жыл бұрын

Thank you for your kind information.

@HomeCookingwithSomjit

2 жыл бұрын

You're welcome 😀

Anyone ever try those pork rind pellets they sell on Amazon? Are they any good?

@HomeCookingwithSomjit

2 жыл бұрын

Hi No Name Bleach, thank you for the comment 😀 I'm not able to answer this question as I've not tried them myself. I hope someone will be able to share their experience though 😀

@nonamebleach

2 жыл бұрын

@@HomeCookingwithSomjit thanks! 😊 I might order some tomorrow and see how they turn out.

Can the pork skin be dried in a food dehydrator?

@HomeCookingwithSomjit

3 жыл бұрын

Hi Garnett Spontini . Yes, sure you can. Thank you for the comment. 😊

After you boild the pork skin, what do you with water? When water cools down it becomes like a thick jelly, which I believe is collagen.

@HomeCookingwithSomjit

Жыл бұрын

@whatisgoingonineedtoknow.468. I discarded the water. I don't really have any recipe to be using it though. Thank you for the question 😀😀

If I don’t have Sun can I use dehydrator?

@HomeCookingwithSomjit

2 жыл бұрын

Hi M VIDAL-GOMES, thank you for the comment 😀 Yes, a dehydrator will be the next best thing. I don't have one however, so I'm not able to advise on the setting. Do let me know if it works out for you 😀 Happy cooking!

Why do you put the skin into de the oil overnight and that oil must from vegetable or not

@HomeCookingwithSomjit

10 ай бұрын

@christianpereyracespedes8099. It can preserve the skin for a long time and it is not necessary to use the vegetable oil. Any cooking oil is good to use. 😀😀

I am currently baking the skins in the airfrier, well drying them on 100C, so i hope it works

@HomeCookingwithSomjit

4 ай бұрын

@teresasvk2443. Yes, it can. Once done from the oven. Put them in the oil and reheat for bit, just when hearing the cracking sound then turn off the fire. Once cool, keep them in the freezer for about 4 - 5 hours. Take them out. Once thawed, fry them in the super hot oil and they should crack up so much.

@teresasvk2443

4 ай бұрын

@@HomeCookingwithSomjit hmm...thanks for the advice, but it just seems totaly unnecessary. After i dry them for 4hs in the airfrier, (100C), i fry them, and they cracked up perfectly. But maybe i try your method one day.

@HomeCookingwithSomjit

4 ай бұрын

@teresasvk2443 thank you for your feedback 😀 I'm happy to hear that it cracked up perfectly 😊

Hi somjit, why do you have to soak it in oil over night?

@HomeCookingwithSomjit

Жыл бұрын

Hi Boomer Control. By soaking in oil overnight help the skin to absorb enough oil and expand better when fried. Thank you for the question. Happy cooking😀😀

@boomercontrol1262

Жыл бұрын

@@HomeCookingwithSomjit thank you somjit. 🙂

@HomeCookingwithSomjit

Жыл бұрын

You're welcome 😀

Alhamdulillah, masyaallah thank you for the recipe

@HomeCookingwithSomjit

2 жыл бұрын

Hi Rick Pryce, thank you for the comment 😀

@quasi-intellecual3790

2 жыл бұрын

Bruh

@xxxxxx5868

2 жыл бұрын

Kurang ajar

Can make dry Use oven?

@HomeCookingwithSomjit

3 жыл бұрын

Hi Clara 4215, thank you for the question 😄 I've not tried it myself, but it might work on the oven's lowest setting for a few hours. Do note that if the temperature is high, the skin will dry unevenly, causing it to become hard when frying.

@Clara-sb7fk

3 жыл бұрын

@@HomeCookingwithSomjit thank you

@JasonQuebec-rg9mm

4 ай бұрын

200F or 93.3C for 4 hours

Where can I dry the skin if I cant do it in the sun please?

@HomeCookingwithSomjit

2 жыл бұрын

Hi tamika, if it is not sundry, I guess it needs to be put in the food dehydrators machine or in the oven (in super low heat for a long time). By the way, I have not tried on both methods before as I don't have the machine myself. Sorry, can't help much with this. Thank you for the comment 😀😀

So it's necessary to use vegetable oil???

@HomeCookingwithSomjit

10 ай бұрын

@christianpereyracespedes8099. Not necessary to use the vegetable oil. Any cooking oil is good. 😀😀

can i try drying it in the oven?😅i got no place to dry it under the sun😅

@HomeCookingwithSomjit

Жыл бұрын

Hi Diey, Yes, sure you can but result won't be as good as drying in the sun. the skin might not crack up as much. happy cooking 😊😊

@diey96

Жыл бұрын

@@HomeCookingwithSomjit wah..thank you😊

How about mass production for business can I used this method?

@HomeCookingwithSomjit

Жыл бұрын

Hi Eyao Jonathan, thank you for the comment 😀 I think you should be able to do mass produce it if you wish to. The good thing about this snack is that, once the drying and first fry is done, the pork skin can be kept for years in the oil - provided there is zero moisture and the oil itself does not go bad. I wish you the best and success if you pursue it 😀

@eyaojonathan2863

Жыл бұрын

How about when you finish drying from the sun can we cook directly without first fry?

@HomeCookingwithSomjit

Жыл бұрын

Not recommended as the result won't be good.

Galing mam salamat Kasi gusto Kung makapag luto ng ganyan at bahala ka narin sa channel ko.

@HomeCookingwithSomjit

2 жыл бұрын

Hi Lando Carilla. Thank you. sure you can cook as it's quite easy to make. Thank you for the comment 😀

Pwede makapalit ug kubal tag pila ang kilo?

@HomeCookingwithSomjit

Жыл бұрын

Hi Melchor Sacares. Sorry we don't sell the product, just share the recipe.

The pork skin I have access to has LOTS of fat on them. Where do you find pork skins with so little fat?

@HomeCookingwithSomjit

3 жыл бұрын

Hi Dave Post. thank you for the comment. I order it from my regular pork seller, she will help to clean it. 😀

@davepost7675

3 жыл бұрын

@@HomeCookingwithSomjit where is that? Which country and city?

@HomeCookingwithSomjit

3 жыл бұрын

She sells in Puchong district, Selangor state, in Malaysia 😀

@davepost7675

3 жыл бұрын

@@HomeCookingwithSomjit Thanks. I was hoping it was Thailand where I live.

@Sirianho

3 жыл бұрын

@@HomeCookingwithSomjit which pork seller in Puchong?

Goreng with api besar or kecil?

@HomeCookingwithSomjit

3 жыл бұрын

Hi Disa stephen. on medium heat but oil must be really hot before putting in the pork skin 😊

How many kilos did you cook?

@HomeCookingwithSomjit

Жыл бұрын

Hi Eyao Jonathan. Usually I cook 2 - 3 Kg at times as this can be kept for a long times. 😀🙏

Why do you soak it in oil over night ?

@HomeCookingwithSomjit

2 жыл бұрын

Hi One Love, thank you for the comment 😀 I soaked it in oil over night to preserve the non-fried pork skin so that air and moisture will not affect it during storage. However, if all the skin is fried at the same time, after it's ready, then it is not necessary to soak with oil 😄 Hope it helps 😄

@onelove5525

2 жыл бұрын

@@HomeCookingwithSomjit 👍🙏🙏🥰

Why need to soke the dried skin into the oil

@HomeCookingwithSomjit

5 ай бұрын

@ivymejares266. To help make the pork rind crack up better when fried. Thank you for the question 😀

Thai pork skin vs Chicharrone?

@HomeCookingwithSomjit

Ай бұрын

@loadsheddingzim. Yes, it's delicious. Thanks for the comment 😀😀

Pwede mangayo ug contact no. kay moorder kog kubal bali 100kls.?

@HomeCookingwithSomjit

Жыл бұрын

Hi Melchor Sacares. Sorry we don't sell the product, just share the recipe.

Please write the recipe. I have to go back to view the video to write as I go to get the recipe.

@HomeCookingwithSomjit

2 жыл бұрын

Hi deltagpap, thank you for the feedback 😀 I will add it to my pipeline, and will let you know when it's up 😀 Sorry for the inconvenience 🙏

hmmm..wondering why it needs to be soaked in oil?

@HomeCookingwithSomjit

3 ай бұрын

@jtboy888. to keep it moist and lasting. Thank you for the question :)

@jtboy888

3 ай бұрын

@@HomeCookingwithSomjit thanks.. Understood.

vocie is very cute

@HomeCookingwithSomjit

2 жыл бұрын

Hi 해파리1, thank you for the compliment 😀

No salt or seasonings

@HomeCookingwithSomjit

7 ай бұрын

@user-kx3mj3vb9k. No for this recipe, However, if you want to add seasoning can do it while boiling the skin or after cutting before drying it. 😀😀

I like my skin with the fat please

@HomeCookingwithSomjit

Жыл бұрын

Hi DJ Ther00billz, thank you for the comment 😀 The Thai method usually removes the fat, so the skin expands a lot more. If you prefer, you can fry it it with the fat - but do note that the skin may not grow as big as in the video. Hope it helps 😀

WHY ? Why remove the scraps of fat on the skin? Why is that bad?

@HomeCookingwithSomjit

9 ай бұрын

Hi @SpamMouse, the fats under the skin do not expand at the same rate as the skin. So the fats will hold back the skin from expanding to its maximum size when frying. There is another Thai snack that we call "กากหมู" which includes the fats on purpose (crispy with fats, and noticeably smaller with a different method of cooking), while this recipe is known as "แคปหมู". Hope it helps. 😀

@SpamMouse

9 ай бұрын

@@HomeCookingwithSomjit Thank you for taking the time to answer my question, I have eaten this so many times - now I will experiment at home when I can. ฉันเคยอาศัยอยู่ใกล้จังหวัดขอนแก่น 😀

@HomeCookingwithSomjit

9 ай бұрын

@SpamMouse, Nice! Khon Khean is so near to my home town 😀

The most complicated recipe 😅

@HomeCookingwithSomjit

27 күн бұрын

@annagorshkova111. Yes, it is but so worth it after it is done. Thank you for the comment 😀😀

After the first frying, the rinds that you put in the container, how long can it stay safe in the fridge?

@HomeCookingwithSomjit

3 ай бұрын

@xxkissmeketutx. It's can last quite long outside the fridge. I kept it for about a year no issue it won't rot. If place in the fridge it will sure last longer 😃😃