Canadian
Oreilles de crisse
A classic Québécois sugar shack dish of salted pork fatback fried until curled, blistered, and deeply crisp. Serve it hot, with a small drizzle of maple syrup if you like the traditional sweet-salty contrast.
Ingredients
- Pork rinds (fried pork skin, chicharrons style)4 cups
- Vegetable oil or lard2 cups
- Maple syrup2 tbsp
- White vinegar1 tbsp
- Fine salt1/2 tsp
- Freshly ground black pepper1/4 tsp
Method
- Pat the pork rinds dry if needed and set them aside.
- Pour the oil or lard into a deep skillet or heavy saucepan and heat to 350°F (175°C).
- Fry the pork rinds in batches for 10 to 20 seconds, just until puffed and crisp; do not let them brown too much.
- Remove the pork rinds with a slotted spoon and drain them on paper towels.
- In a small bowl, stir together the maple syrup, vinegar, salt, and black pepper.
- Toss the hot pork rinds lightly with the seasoning mixture or serve it on the side for dipping, then serve immediately.
Common questions
Can I substitute regular bacon for salted pork fatback or pork belly in oreille de crisse?
Yes, but use thick-cut bacon only if you can find it unsmoked or lightly smoked. Regular bacon can work, but it will taste smokier and may crisp differently because it has less pure fat and more cure.
How long does it take to make oreille de crisse from start to finish?
Plan on about 45 to 60 minutes total. That includes 30 minutes soaking, a few minutes drying, and 6 to 8 minutes frying per batch. Work in small batches so the pieces crisp evenly.
What are the most common mistakes when frying oreille de crisse?
The biggest mistakes are not drying the pork well, crowding the pan, and frying at the wrong temperature. Wet strips splatter and steam; overcrowding lowers the oil temperature and makes them greasy instead of crisp.
How should I store leftover oreille de crisse, and can I reheat it?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F / 190°C oven or air fryer for a few minutes until crisp again. Avoid microwaving, which makes them chewy.
What is the best way to serve oreille de crisse?
Serve them hot and very crisp, plain or with just a light drizzle of maple syrup. They also work well as a salty snack alongside beer, or as a crunchy garnish for salads, soups, or poutine-style dishes.