HOMEMADE. PORK. CRACKLINS. Do I have your attention yet? Calling all Paleo / Atkins / Baked-not-fried / I-Love-Snacks people and Secret Pork Rind Lovers: I MADE PORK RINDS. I know, right? WE CAN MAKE PORK RINDS.
Here’s the kicker: Mine are baked. BAKED. How can this be? Delicious crunchy pork rinds that are BAKED? Done and DONE!
One of the bonuses of getting pork from Patrice at Double R Farms, who supplies heritage Berkshire pork through my local farmer’s market, is that she can have things most people don’t want. Pork skin is one of those things. I was THRILLED to find out she had a package of pork skin that was removed from the hog in processing, just waiting to be made into something delicious. Lots of things to do with pork skin. Wrap it around an otherwise lean pork loin roast and bake it to crispy brown perfection, for example. Or MAKE PORK CRACKLINS.
I am using a lot of all caps today, does that demonstrate how excited I am about this? Continue reading