Sorry I meant without adding additional fat! You eat all the wonderful pork fat 
Pork Crackling - Give me your tips!
Magsymaybe
(mags)
#21
Daisy
#23
It depends a bit whether you want to make UK style crackling or US style fluffy pork rinds. The method is different. Looks like you went UK which is yummy. If you are eating as is I prefer it this way. If you want to turn it into flour then the US method is better.
ava_ad0re
(Katie the Quiche Scoffing Stick Ninja )
#24
Turn it into flour?
That’s a thing?
Im guessing the American way is to pan fry?
Daisy
#25
It is quite useful actually to make all sorts of things - pancakes, muffins, breads.
It is a bit of a complicated process because you just want the skin so you have to trim as much fat as possible, then I think you simmer in hot water for a while, then dehydrate and then either deep fry or cook in the oven. I have not actually done it yet. If you live in the States it is way easier to simply buy pork rinds and grind then up!
so sorry.
ava_ad0re
(Katie the Quiche Scoffing Stick Ninja )
#27
You lost me at complicated. My style leans towards Simple.
I wish I was a complex cook. I admire all the wonderful things people make but to me it seems so overwhelming lol.