Pork Crackling Recipe

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.

Ingredients : Makes 375 g

500 g

Pork rind

• 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 crispy.

• 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.

• It will last for at least 2 weeks.