"Bigbazza" > wrote in
:

> I bought a piece of Pork Skin with some fat attached..No meat
> though..... I have bought it in the past to have some 'Crisp' Pork
> Crackling without the meat!...Never really done much good with it
> though..:-(
>
> Anyone ever felt like some of that nice 'crisp' warm pork crackling
> before and only had a piece of the crackling skin?...It is around 8" X
> 12" piece with a layer of fat under the skin, but no red (or pink) meat
> on the piece...
>
> How is the best way to cook a piece of this skin and enjoy it as if it
> was still a part of the whole roast pork?...
>
> Bigbazza (Barry) Oz
>


Mmmmmmmmmmmm, Homer would be proud of you, Bazza.

Pork rinds, Mmmmmmmmmmmmmmmmmmmmmm.


To cook it....... score it (if it isn't already done) rub it with a little
oil (it makes the spices stick) then hit it with some cracked pepper and
Maldon Sea Salt, or whatever salt you use.

Make sure to get the seasonings into the cuts.

Put on a rack over a pan with some water in, and roast in a hot oven (skin
side up) till crackly.


Otherwise stick it in one of these........

http://i29.tinypic.com/ak90ep.jpg


It does bacon/pork rinds *bewdifully*!!!



--
Peter Lucas
Brisbane
Australia

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