How to make Perfect Pork Crackling Christmas Decorations
Simply cut the pork rind into fun festive shapes before cooking!
Servings: 4 people
- 1.60 kg Pork Rind for Crackling Raw
- 200 ml Sunflower Oil (or other oil/fat)
- 5 g Salt The finer the better (you'll need less)
- 5 g Black Pepper
Frozen Raw Pork Preparation
We had this in the freezer, ready for emergencies.
The tattoo is a reminder that this was once a pig.
We are using a large enamel pan today.
Add quite a lot of oil this time. We want to almost cover the rind. This will help with even cooking because we don't want too many curly bits.
We now often season the oil with salt and ground black pepper. This creates a good base for any additional flavourings.
Microwave the Pork Rind
Defrost the pork rind first. Do it a few times, whilst turning the rind so that it thaws evenly.
Once defrosted, cook on full power. Only for 30 seconds at a time. Keep moving it for even cooking.
The Cutting Tools
Scissors will be fine for this task. No need for the big guns (Stanley Knife) because the rind is nice and soft.
This might seem like an odd implement for the kitchen, but we need to make some small holes for the Christmas ribbon!
We like to cut ut the tattoo bit and cook as a whole piece.
Cutting the Pork Rind
No need to show the process. Just cut it up into the shapes you expect to find at Christmas. A Snowman, A Christmas Tree, A Star and a Reindeer.
We had a lot of little bits left over after cutting out our festive shapes. So we cut these into randomly sized small pieces.
Cooking in the Oven (Pre-heat to 200 degrees centigrade)
Add the rind to the dish. Use a wooden spatula to move the pieces around and coat them with oil as evenly as you can.
We find that if you open the oven often, the moisture comes out of the oven in a big hot steamy cloud. Don't stand too close.
Stir the pieces each time you open the oven for more even cooking
As time goes by, you will see the pieces change colour and start to bubble up.
There's the little tattooed piece!
Once cooked, get them out of the roasting dish. Put them on to some kitchen paper to absorb the oil.
Some bits are more bubbly than others. Don't worry, if you have done it right, it will all be crunchy when cool.
I used a thin pointy knife to open up the holes.
The holes could have been a little bigger.
Hang on the Christmas Tree
A Christmas Tree