Hello everyone,

Can anyone please tell me the calorie count of roast pork skin?

I often buy a huge chunk of pork-belly. Roast it. Then I eat the crunchy skin & DH eats the meat. (DH isn't a LCer.)

In Fitday, there's only boiled pork skin

Is pork cracklings the same as roast pork skin?

I thank u all in advance

Happy low-carbing!!

Bebe

Bebe, I wouldn't think there would be any carbs in your pork skin. Pork rinds are deep fried pork skins and most of the fat acutally fries out, that's why they are so crunchy--it's mostly cellular structure.

I love the fat cooked on a steak. Again, no carbs.

Eat up and enjoy!

Carol

Thanks Carol!!

Actually, I wanted to know the calorie count for roast pork skin cos I'm also counting calories at the moment.

Have a great day, sweetie

Bebe

Bebe!

I am intrigued with you roasting pork belly.

I am certain that it is very tasty. How do you prepare the pork before roasting it and do you do it in a regular stove? At what temperature and for how long.

I would think that you could use the Fitday numbers for pork rind.

Regards
Joe

Hey Joe,

Hello there

I wash the meat. Rub it with salt. Leave in the fridge for a few hours. I stick them in the oven, at 240c, til they're done. I can't tell u how long it takes, depending on the size of the pork-belly really.

However, the skin doesn't stay crunchy for long They turned soft & chewy after a couple of hours.

This nice lady at the butcher's shop suggested to me that I can fry them So now I pan-fry the pork-skin & roast the meat in the oven.

This is what I do with the pork-skin:
(1) Wash the pork skin properly (cos they're filthy really).
(2) Rub them with a generous amount of salt.
(3) Leave them in the fridge overnight.
(5) Pat the pork-skin dry with paper towels. Put them into a non-stick pan (don't need to add oil), fry them on low heat.
(6) Fry the meat-side first. When that side turns to a golden colour, fry the skin-side. When both sides turn to a golden colour, they're done.
(7) Put some paper towels on the plate to take away excess oil, so they stay crunchy longer.

I made some this afternoon. They were still very very crunchy after 4 hours.

Joe, I'm pretty clueless when it comes to cooking. So my methods are very likely to be less than perfect.

Have a great day!!

Bebe

Thanks Bebe for your cooking instructions on pork skin.

I was thinking that you coated it with some exotic chinese sauce, such as hoi sin or something else to get a BBQ flavour from it like I get from Chinese restaurants here in Canada.

I was visualizing being able to roast my own chinese pork with out getting all the other chemicals such as MSG, but still getting the wonderful flavour.

I will try your recipe for pork rinds from the pork skin. Thanks again.

Regards
Joe

Hi Bebe

As a guide for calories I would use pork rinds in Fitday. Although what you are doing is not deep frying them it is not far off, so the figures given will be a reasonable guide. There may be more fat in yours if there was a good layer of fat let, before frying.

Thanks Anne!!

Bebe