I have the rind from a recent pork belly that I made into belly bacon.
Right now I have the rind in a pot of water and it has been boiling now for approx. 50 minutes. I have read other posts that suggest to boil the rind, then scrape the fat off and then deep fry them, after being cut into smaller pieces.
My question is can some one tell me how long I should boil the rinds before I scrape the fat off?