I've never done a crackling pork and only ate this dish one time. I've asked around and there seem to be many ways of doing it. All I need is one good recipe that works. Plus, I've been told to choose a white skin pork with 1 inch of fat. Why is white skin better then brownish ones?
2006-09-18 01:40:27 · 8 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Use pork skin that you find at the market, cut into small squares.
Season with plain white salt, anything else will burn
Start with about 3/4 inch of oil in pot.
Heat oil about 350°
Cook cracklings until golden brown, about 30 minutes.
2006-09-18 01:50:26 · answer #1 · answered by sharkscue 3 · 0⤊ 0⤋
When you have prepared the pork for the oven /rub plenty of sea salt into the the skin and it will come out lovely and crispy at the end of the cooking period .
Enjoy.
2006-09-18 01:48:07 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Pour boiling hot water over the skin, pat dry, make cuts into the skin but not into the flesh, rub with olive oil and salt.
2006-09-18 07:57:32 · answer #3 · answered by carol g 3 · 0⤊ 0⤋
in the last 30 mins of the cooking turn the heat up 2 bout 220 degrees. will crisp it up good.
2006-09-18 01:50:51 · answer #4 · answered by Anonymous · 0⤊ 0⤋
rub salt into the skin before cooking
2006-09-18 01:52:25 · answer #5 · answered by Shelley M 1 · 0⤊ 0⤋
Here is the cracklins page:
http://www.deltablues.net/cracklin.html
2006-09-18 01:45:22 · answer #6 · answered by newsgirlinos2 5 · 0⤊ 0⤋
Lots of salt - mmmm I'm hungry!!
2006-09-18 01:50:00 · answer #7 · answered by Anonymous · 0⤊ 0⤋
yuk! here, have some salad...
2006-09-18 01:43:32 · answer #8 · answered by cryllie 6 · 0⤊ 1⤋