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How to Make Pork Cracklings
By Pig on a Spit - May 10, 2008 |
 
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Pork Crackling is the layer of golden brown crispy fat that forms on top of a pork roast here is a recipe to make cracklings.
Crackling - Pork rind also known as pork scratchings in the U.K. is the skin of a pig. Cooked, this may be either eaten warm with a meal, or served cold as a snack. In both forms any fat attached to the skin of pig at the time of frying, is absorbed in the process.
Ingredients:
2 1/2 Kg fresh pork bacon - the fatty layer underneath the skin.
1/8 l milk (or water (1/2 cup).
Pork Crackling Cooking Directions:
Cut the bacon into 3/4 inch cubes and put into a tall pot which must not get filled more than halfway up (to prevent the large amount of foam during the rendering process from running over and spilling).
Heat up slowly, else the bacon will stick to the bottom and scorch.
As soon as there is a little liquid fat covering the bottom of the pot, add milk or water, and heat up more, constantly stirring.
Let the cracklings brown a little bit more, then pour off the liquid lard, through a sieve, into an earthenware pot.
Warm cracklings are very popular served in between meals (snacks)
Makes enough pork cracling to serve 4 people.
This page is from our Cooking with Bacon category.
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