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  • baconslave
    baconslave Posts: 6,961 Member
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    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.
  • AlexandraCarlyle
    AlexandraCarlyle Posts: 1,603 Member
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    Not really my original recipe as such, but had to show you these...

    Pork scratchings - before:
    ndkesmrmp6ak.jpg

    and after:
    cimdgvvx3z8k.jpg

    My H can't keep his hands off them - !!


  • baconslave
    baconslave Posts: 6,961 Member
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    Not really my original recipe as such, but had to show you these...

    Pork scratchings - before:
    ndkesmrmp6ak.jpg

    and after:
    cimdgvvx3z8k.jpg

    My H can't keep his hands off them - !!


    *drooling in progress*
  • AlexandraCarlyle
    AlexandraCarlyle Posts: 1,603 Member
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    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!!)