For anyone looking to meet protein and fat goals
allunits
Posts: 95 Member
Pork belly cracklings are delicious fat and protein bombs. They're hard to find but you can buy pork belly at Whole Foods and make them yourself or, if you have an Eastern European store around, they will most likely have them.
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I've ordered organic pork belly from a local butcher (Yay! Found one!!) and he also supplies organic pork skin for making crackling or pork scratchings! My daughter gave me a wonderful recipe which guarantees really crunchy 'scratchings' every time!
That photo looks amazing, @allunits ! How did you manage to resist temptation long enough to take it - ?!
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Before...
After!!
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AlexandraCarlyle wrote: »Before...
After!!
OMG!!!!!!
I am drooling uncontrollably. How long in the oven and what temperature? They look perfect!1 -
Oven temperature: 180 degrees C, 360 degrees F, Gas Mark 4, 30 minutes.
If the piece of pork skin is whole, salt it with ground sea salt (Skin side only) and place flat, in fridge, overnight.
In the morning, or next day, cut into short strips, and place into a bowl. Sprinkle over 1 - 2 tbsps apple cider vinegar, toss well, lay flat on a raised griddle (Skin side up) over a baking tray.
Place in the oven (1 shelf position down from the top) for 30 minutes, but look at them after about 25, to ensure you don't burn them...
I dare you to not eat any until they're cold. No chance. I mean, you gotta try one, haven't you...?!
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Oh, I'm sorry, should've given credit. I didn't take that pic, I just found it online randomly and wanted to show people who might not know what they look like.
Alexandra, what you have are cracklings and they look AMAZING. The thing I tend to eat are the bigger pieces with meat on them, and no skin. Both are exceptional
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AlexandraCarlyle wrote: »Oven temperature: 180 degrees C, 360 degrees F, Gas Mark 4, 30 minutes.
If the piece of pork skin is whole, salt it with ground sea salt (Skin side only) and place flat, in fridge, overnight.
In the morning, or next day, cut into short strips, and place into a bowl. Sprinkle over 1 - 2 tbsps apple cider vinegar, toss well, lay flat on a raised griddle (Skin side up) over a baking tray.
Place in the oven (1 shelf position down from the top) for 30 minutes, but look at them after about 25, to ensure you don't burn them...
I dare you to not eat any until they're cold. No chance. I mean, you gotta try one, haven't you...?!
And save that fat in that tray for cooking! (or, if you're like me, for making soap ) 0 -
Dragonwolf wrote: »AlexandraCarlyle wrote: »Oven temperature: 180 degrees C, 360 degrees F, Gas Mark 4, 30 minutes.
If the piece of pork skin is whole, salt it with ground sea salt (Skin side only) and place flat, in fridge, overnight.
In the morning, or next day, cut into short strips, and place into a bowl. Sprinkle over 1 - 2 tbsps apple cider vinegar, toss well, lay flat on a raised griddle (Skin side up) over a baking tray.
Place in the oven (1 shelf position down from the top) for 30 minutes, but look at them after about 25, to ensure you don't burn them...
I dare you to not eat any until they're cold. No chance. I mean, you gotta try one, haven't you...?!
And save that fat in that tray for cooking! (or, if you're like me, for making soap )
I use it to make confit de porc.....0 -
For those who would prefer an English recipe, which incidentally, I follow....
https://www.bbcgoodfood.com/recipes/confit-pork-belly-cannellini-beans-rosemary
I naturally leave out the beans, but to be honest, you could find a good alternative, such as chickpeas.... Just eat fewer.... Stop after stage 3 if you don't intend using the Pork belly right away.
You can also use other cuts of pork.....0
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