Crackling is made from the rind (skin) with the
fat attached. To get a great crispy outer taste
with the rind or just using a thick layer of fat,
use the following cooking methods
Method
Rub virgin olive oil over the fat then season the
fat liberally with kosher salt then a little pepper.
Score the fat with a sharp kitchen knife notching it with plenty of deep horizontal and vertical lines as if dicing something. Cut an onion in half and rub the onion all over the fat. Add the onion to the roasting dish or throw it away. Place roast in a large enough casserole dish with the scored fat facing up. Add 1-1/2 cups of water. Cover both roast and dish with tinfoil, bend the foil over all sides of the baking dish. Cut a large enough "X" in the foil and peel it open to expose only fat. Cook in a preheated oven to 375-F. Check the juice level frequently during roasting and add small amounts
of water as needed to keep up the juice level until
pork roast is done and crackling is golden brown
and crisp looking but not too blackened.
Roast until a meat thermometer inserted in the
center of roast reads165F/75C.
MAKE CRACKLING BITS RECIPE
Method
Select 1-2 lb of a fat pork slab with
as little meat in it as possible.
Freeze pork fat until ready to use.
Thaw in microwave for 10 minutes at 20% power.
Pork should still be frozen but in an icy stage.
With a sharp saw blade knife, cut into small pieces.
(Icy frozen makes it easier to cut it up.)
Place cut up pieces in a bowl and mix well with 1-½ tablespoon of a coarsely-ground salt, 1 tablespoon sweet Hungarian paprika and 4 tablespoon Teriyaki sauce. Place in refrigerator to marinate for ½ hour or longer.
Heat cooking oil in a 9” or 10” skillet until very hot. Carefully avoid splashing when adding pieces. Do not crowd pan, cook in batches. Have enough oil in pan so pieces float. Turn heat down to medium low and fry until dark golden brown with edges slightly starting to blackened.
Drain on paper towels. Pieces should be very salty when tasted.
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