"William Jennings" wrote in message
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"Jim Lane" wrote in message
...

Speaking of deep-freid cracklings, does anyone have a recipe for this?


Chicharon or Pork Cracklings

Approx. 3 cups lightly salted water to 2 lb. pork rind cut into strips
or
1inch squares are slow boiled approx. 30 minutes.

These can be deep fried after air drying on a pan until crisp or baked
in
the oven for approx. 3 hours at 300 degrees F then deep fried in peanut
oil
( 360 degrees) so they puff.


doc

Crackings is the solids left from rendering lard. Chicharon or fried pig
skins are something different. We used crackings for cornbread and they are
small slightly hard pieces of meat and skin, not like the puffed up fried
pig skins. They may be the samething, but I have never seen puffed
cracklings.
--
William Barfieldsr