I make backfat chips whenever i have extra available. But never tried cracklings. I looked up recipes: found everything from simply stick them in the oven to boil-dehydrate-deep fry. Since the skin felt hard i doubted simple oven roasting would yield edible (chewable) product. The chicharon approach, while temtping, sounded labor intensive. So I pressure cooked them first. 20min. When they were finish it took a lot of willpower not to eat them. They smelled so great and were so tender. I removed most fat - comes off easily.
I let them dry in the fridge overnight; then finished them in the oven 375 , skin side up, until they blistered. I think it was about an hour. I coated them with lard before roasting then applied some seasonings.
They came out just how i expected. Supercrunchy, superporky with just enough fat to drip of your chin.
I have plenty more pig skin in the freezer so i won't be booking blood tests anytime soon.
I was about to toss the cooking liquid (from the pressure cooker) when i remember we had cabbage with smoked sausage in the menu. I used the liquid to cook the cabbage (pressure cooker too).
Here is cabbage dish...after we devoured more than half
I let them dry in the fridge overnight; then finished them in the oven 375 , skin side up, until they blistered. I think it was about an hour. I coated them with lard before roasting then applied some seasonings.
They came out just how i expected. Supercrunchy, superporky with just enough fat to drip of your chin.
I have plenty more pig skin in the freezer so i won't be booking blood tests anytime soon.
I was about to toss the cooking liquid (from the pressure cooker) when i remember we had cabbage with smoked sausage in the menu. I used the liquid to cook the cabbage (pressure cooker too).
Here is cabbage dish...after we devoured more than half