Crunchy, salty, and oh so addictive – both pork rinds and pork scratchings deliver on the satisfying snack experience. But what’s the difference between these two porky treats? Are pork rinds and pork scratchings actually the same thing? Or are they unique products with distinct identities in the snack universe? Let’s crack this case wide open.
The Confusing World of Pork Snacks
Walk down the snack aisle of any grocery store and you’re bound to see some pork-based munchies. From rinds to cracklings to scratchings, there seem to be a lot of similar options vying for your cravings.
Even food experts argue over the semantics of pork snacks. Are pork rinds and pork skins the same? What about cracklings? And where do scratchings fit in to this snack taxonomy?
The lack of universal definitions and regional name variations only add to the confusion As tasty as these snacks may be, their terminology is a true enigma
But context clues and product details can help us decipher the distinctions if we know what to look for. Let’s break down the characteristics of pork rinds and pork scratchings to solve the debate once and for all.
What are Pork Rinds?
Pork rinds go by many names, including pork skins, chicharrones, pork crisps, and even pork cracklings. But they all refer to the same general product – deep fried pig skin that puffs up into crunchy, airy pieces.
More specifically, pork rinds are made from the skin of a pig’s belly and sides. The skin has a good bit of fat attached underneath. Slices are cut into small, often curly shapes before frying.
To make pork rinds, the skins go through a two-step cooking process:
- Simmered at low heat to render fat and soften skin
- Fried at high heat to puff the rind and add crunch
The high heat ensures the melted fat permeates every nook and cranny within the skin, allowing air pockets to form. As the hot oil rapidly converts moisture to steam, the skin puffs dramatically, increasing in size by as much as double.
The resulting pork rinds are light and crispy with a delicate structure. They have an airy texture that dissolves on your tongue. Flavorings like salt, spices, or seasoning blends are typically added to boost taste.
What are Pork Scratchings?
Pork scratchings go by other monikers too, including pork crackles, pork crunches, or scrunchions. But they all refer to deep fried strips of pig skin, often with fat attached.
Pork scratchings come solely from the skin of a pig’s back, loin, and belly – never the sides. The thick strips of skin will have a layer of fat on one side that renders and cooks down during frying.
Making scratchings only involves a single fry at high heat. The skin doesn’t puff or dramatically increase in size. The resulting pieces are flat, irregularly shaped, and retain their porky chew.
Since they’re fried once, pork scratchings are denser and crunchier than light, puffy rinds. The fat melts away while the skin crisps. Additional salt is the main seasoning, allowing the rich, meaty flavor to shine.
Comparing Nutrition Facts
Nutritionally, pork rinds and pork scratchings have a lot in common. But differences in their texture and fat content impact their macros.
A 1 ounce (28g) serving of plain pork rinds contains:
- Calories: 90
- Fat: 5g
- Protein: 16g
- Carbs: 0g
By comparison, a 1 ounce (28g) serving of original pork scratchings has:
- Calories: 115
- Fat: 9g
- Protein: 7g
- Carbs: 0g
So while both are carb-free and high in protein, pork scratchings pack in more fat and calories for the same serving size. The denser, less airy texture results in a more calorie-dense snack.
Flavor Varieties Galore
Both pork rinds and pork scratchings come in a rainbow of flavors beyond the original salted style. Popular options include:
- Barbecue
- Hot and spicy
- Cajun seasonings
- Chile and lime
- Peppercorn
- Smoked
The light, puffy rinds allow flavors to get trapped in all those nooks and crannies. Manufacturers often toss rinds in flavoring blends after frying.
Since scratchings have a denser bite, spices are usually applied before frying to really infuse the skin. Their irregular shapes also hold flavors nicely.
So in terms of taste, the possibilities are endless with both snacks!
Crunch Factor
When it comes down to texture, pork scratchings take the crown for crunchiness. Their dense, crispy structure gives a mighty crunchy bite that holds its own with toppings and dips.
Pork rinds have a delicate crispness that dissipates quicker on the tongue. Their airy interior collapses easier than the sturdy scratchings.
So for maximum crunch time, pork scratchings are the snack of choice. Their satisfying crispness lasts from first bite to final chomp.
Solving the Mystery
While both scrumptious in their own right, pork rinds and pork scratchings have distinct differences that set them apart in the snack world. Key distinguishing factors include:
Pork Rinds:
- Made from pig belly and side skin
- Puffed during frying
- Light, airy, delicate texture
- Lower in fat than scratchings
Pork Scratchings:
- Made from pig back and loin skin
- Remain flat during frying
- Dense, sturdy, ultra-crunchy texture
- More fat than pork rinds
So in the case of this snacktastic mystery, the evidence shows that no, pork rinds and pork scratchings are not the same thing after all!
Now we can more confidently enjoy these tasty treats knowing exactly what we’re crunching on. Case closed.
How are British ‘Pork Scratchings’ Made? | Food Unwrapped
FAQ
What are pork scratchings called in America?
What are pork rinds called in the UK?
Is crackling the same as pork rinds?
What is another name for pork rinds?
What is the difference between pork scratching and pork rind?
However, appearance isn’t the only way to identify these pork snacks. The major difference between all pork scratching, pork crackling, and the pork rind is the part of the pig that makes each of these pork snacks. Are pork scratchings a healthy snack?
Why is pork not recommended to eat?
This is not true, some cuts like sirloin and pork rump steak, for example, are very healthy, even healthier than beef and chicken. Only the fattest cuts like bacon and crackling should be avoided.
What is the difference between pork scratchings rinds & cracklings?
In simple terms, the difference between pork scratchings, crackling and rinds typically comes from the way they are cooked: Pork scratchings are traditionally cooked once and are the hardest of these three. We cook ours twice to achieve a more consistent snack, far less threatening to the ol’ gnashers but just as satisfying.
Are pork scratchings hard?
Scratchings are cooked once, meaning they are harder and crunchier than their porky cousins. Pork scratchings don’t need much seasoning as they still hold a lot of the pork flavour, so generally only salt is added. Hardened pork snack traditionalists love pork scratchings. What is pork crackling?