Like crispy shallots and crushed roasted
peanuts, these little bits of crackling are lovely to throw on to fried
rice, noodle soups or anything else that needs a finishing touch. Ask your
butcher to score the pork rind as he would for crackling on a roast.
Makes 375 g
Roast the rind in a preheated oven,
190-200oC (375-400oF), Gas Mark 5-6, for 10 minutes, keeping your eye on
it after that.
The fat should render and the skin become
Remove and leave to cool on kitchen paper.
Cut the rind into short pieces and store
what you do not want immediately in an airtight container.