Chris Cosentino makes pork skin “spaghetti.”
Photo: Eric Risberg/AP
Outside of its use as a delicious, crispy crust for porchetta, pig skin is becoming the latest trendy ingredient for chefs around the country. Chefs such as Boston’s Ken Oringer, Fort Worth’s Tim Love, and San Francisco’s Chris Cosentino are cutting it into strands for “pasta,” or frying it and using it as an edible bowl for chowder. Is it a coincidence that this pig skin “trend” pops up a little more than a week before the NFL season gets under way? You be the judge. [AP]
