Oreilles de crisse

A traditional Quebecois dish made from fried pork rinds

Oreilles de crisse served on a plate

Oreilles de crisse is a traditional dish from Quebec, Canada, consisting of deep-fried pork rinds. The name translates to "Christ's ears" in English, a reference to the crispy texture of the dish. It is commonly served as a snack or appetizer, particularly during the sugar shack season in Quebec.

Preparation

Oreilles de crisse are made from salted pork fat, which is sliced thinly and then fried until crispy. The process involves rendering the fat from the pork, which results in a crunchy texture. The dish is often seasoned with salt and pepper, and sometimes with maple syrup to add a touch of sweetness.

Cultural significance

Close-up of Oreilles de crisse

Oreilles de crisse is a staple in Quebecois cuisine, particularly associated with the traditional cabane à sucre or sugar shack experience. During the spring, when the maple sap is harvested and boiled down into syrup, sugar shacks serve hearty meals that often include oreilles de crisse. The dish is emblematic of Quebec's culinary heritage and reflects the region's use of pork and maple products.

Serving suggestions

Oreilles de crisse are typically served as a side dish or snack. They are often accompanied by maple syrup for dipping, which complements the salty and savory flavors of the pork. In some variations, they may be served with mustard or other condiments.

Related pages

• Quebec cuisine
• Sugar shack
• Maple syrup
• Pork rind