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Pork Crackling..(Pigs Skin Purchase)
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 |
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