Share Your Original Recipes!
Replies
-
AlexandraCarlyle wrote: »No, I agree - a dollop of fat (be it butter or cream) just takes that sharp salty edge off and raises the umami to a delicious level!
I used to do butter AND cream. That was soooo delish.0 -
Not really my original recipe as such, but had to show you these...
Pork scratchings - before:
and after:
My H can't keep his hands off them - !!
0 -
AlexandraCarlyle wrote: »Not really my original recipe as such, but had to show you these...
Pork scratchings - before:
and after:
My H can't keep his hands off them - !!
*drooling in progress*0 -
Cut pork rind into strips, and sprinkle with salt . Toss with your hands until all the pieces are fairly well coated. Place in in a shallow dish, in the fridge, overnight UNCOVERED.
Remove from the fridge. Set Oven to 180 CENTIGRADE, and while the oven is warming, prepare an oven tray with a raised rack...
Toss the pork strips in a tablespoonful of white wine vinegar, or apple cider vinegar, until they're moistened.
Lay, skin-side up on the rack, and bake for 25 minutes - check them at this point. They may well require a couple of minutes more, but keep an eye on them from now on. You want an even, 'hazelnut-skin' brownness to them. Any darker, and they'll be burnt soon after....
remove.
These will keep for a week or so in an airtight container.
(A week! Hah!! Try stopping the family eating them within an hour!!)1
This discussion has been closed.