Anyone ever make Cracklin's or Pork Rinds?

[chicamarun]

I just found out that the pork fat I have can be used to make this stuff - LOL. Ok so I'm occassionally a little slow.

I have HUGE chucks of pork fat - no skin just the fat.

Anyone have a good recipe? Or do I just slice up and fry?

[not2late]

Re: Anyone ever make Cracklin's or Pork Rinds?

If it's just fat and no skin, cut the fat into smallish pieces (about 1/2 to 1 inch pieces.) Put in a pot. Add enough water to cover the fat pieces. Bring to a boil. Keep simmering until the water boils out. This renders the fat and cooks the remaining "meat". When the water boils out, the rendered fat will crisp up the "meat". Strain out the cracklings salt them of spice them up while they are still hot so the seasoning will stick to the cracklings. Save the rendered fat for cooking.

You can do the same process with chicken skin/fat for chicken cracklings.

If you have skin or a pork shoulder/Boston butt with skin on it, make slashed on the skin and rub it well with salt. Then roast the meat. Towards the end of cooking, turn up the oven temperature to crisp up the skin. It won't be puffy like the pork rinds in the bags, but I think the flavor is much nicer.