Oreilles de crisse (French pronunciation: [ɔʁɛj də kʁis]) is a traditional Quebec dish consisting of deep-fried salted fatback. Its name means "ears of Christ" and it is generally served in cabanes à sucre (sugar shacks) in spring time, as a salty and crunchy side …

Recette d'Oreilles de crisse. Ingrédients de la recette: 454 g (1 lb) de lard salé (sans chair) avec couenne, tranché finement. 4 à 6 portions.

Oreilles de crisse is a Quebecois dish made by deep-frying or baking smoked pork rinds until they become crispy. They are traditionally served in Canadian sugar shacks, preferably topped with a drizzle of maple syrup.

Les oreilles de crisse ou oreilles de Christ, est un plat de la cuisine québécoise traditionnelle, constitué de morceaux de lard de cochon salés et grillés dans une poêle ou frits dans l'huile.

In a cast iron skillet over medium-low heat, fry the slices until the fat is rendered and the rinds are golden brown, about 20 minutes. Drain on paper towels, leaving the fat in the pan.

2024年3月20日 · Ce classique québécois de la cabane à sucre permet d'ajouter une petite touche de salé à nos copieux repas printanier.

A traditional recipe from Pierre Faucher of Sucrerie de la Montagne. As in the old days, these "oreilles de crisse" are served with bread; they are pork crisps that date back to the days of the pioneers and coureurs de bois when they fed the oarsmen.

Oreilles de crisse (Wörtlich: „Ohren Christi“, in Französisch-Québécois ist „crisse“ auch ein vulgärer Ausdruck für den Geschlechtsakt), auch Oreilles de Christ oder oreilles-de-lard genannt, sind frittierte oder in der Pfanne knusprig gebratene Streifen aus der Schweineschwarte, ähnlich den Chicharróns, die man in Lateinamerika ...

2005年6月29日 · Oreilles de Crisse are a Québecois garnish of cooked pork rinds or cooked salt pork, similar to the Chicharróns made in Latin America. They are served as a side accompaniment to eggs at breakfast, to beans, to stews, or …

Oreilles de crisse is a Quebecois dish made by deep-frying or baking smoked pork rinds until they become crispy. They are traditionally served in Canadian sugar shacks, preferably topped with a drizzle of maple syrup.