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Old 03-27-2014, 09:50 AM   #3
gouldina
Knows what a fatty is.
 
Join Date: 05-20-13
Location: Cardiff, UK
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The best crackling I find is off belly pork so if you can get some of that skin You'll be good to go. Generally it makes the best crunch if it's super dry before cooking - some people use hair dryers on it - and cooked at quite a high temperature but make sure you watch it like a hawk as it's easy to burn. I guess they just chop it up and mix it in?
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