On Sat, 22 Jan 2011 09:01:24 -0500, "James Silverton"
> wrote:

> Chemiker wrote on Fri, 21 Jan 2011 21:44:20 -0600:

>I had to look up chicharones and the fat intake from pork chops covered
>with crisp pork rinds appalls me, but they sound good!
>
>The Panko will lose its original crispness but it returns on cooking.
>Admittedly, Panko will lose its original texture if it is not cooked.
>This is something that a local sushi bar discovered when it used toasted
>Panko on the outside of rolls and found that they were only good for a
>few minutes.

I think you hit on something. The chicharrones used as breading
contain about zip carbs, while the panko is about 100% starch. While
they may cook similarly, there's no carbs in the pork skins to absorb
water and become soggy. I don't remember C-breaded chops ever becoming
soggy. Fry at a decent heat, drain on paper towel, and to table.

Alex