Pork Cracklings from Fatback
Description
This recipe for making cracklings from pork fatback is so simple that it’s almost embarrassing to describe — as they say, even a schoolkid could handle it. Still, if you’ve chosen your fatback well (with a good smell, no pink tint), with or without meat streaks, you need to cook it somehow. I suggest making cracklings! Shall we begin? So, how to make cracklings from fatback: 1. If your fatback has a thick rind, it’s better to trim it off, or you can leave it — after all, some people are especially fond of fried rinds :) 2. Cut the fatback into small cubes and toss it with salt and pepper. Add as much of each as you like. 3. Take a kazan, or simply a deep pot or a thick-walled frying pan, and add the fatback. 4. Set over low heat, cover with a lid, and simmer, stirring from time to time. 5. Fat will render out, so carefully scoop out the cracklings as they form so you don’t burn yourself. Here it’s up to your taste — some like soft cracklings you can almost spread on a piece of bread, while others fry them until crisp. In short, try making cracklings from fatback at home to see exactly how you’ll prepare them from now on. By the way, leftover cracklings from lunch can be stored in a jar, covered with the fat that rendered during cooking — that way they keep for a very long time. Serve warm or chilled.