How NOT to Make Pork Crackling in a Frying Pan
Don't use this method
Servings: 1 Person
Calories: 500kcal
Cost: 85p
Equipment
- Frying Pan
- Tongs
- Saucepan Lid
Ingredients
- 400 g Pork Rind The amount is not important
Instructions
Preparation
- See one of our other recipes for preparation instructions.
Frying
- Chop up the rind and chuck it in the frying pan with some sunflower oil. It really sizzles and steams as the water is released from the rind. there's a lot of hot porky steam coming out.
- It seems as though only the bottom of the peices are cooking. So I tried turning the pieces quite a lot to get them to cook evenly. I also tried to keep the heat in by adding a lid, but this just seemed to keep all the moisture in. You really want to get rid of the moisture to make nice crackling.
- The pieces are so oily, so fatty, so steamy. This looks like it may take a while to get them to crisp up.
- Some of the thinner pieces are OK. The bigger pieces are a disaster.
- Well, there we are! These are edible, but not ideal. They are not cooked evenly. Some bits are rubbery, some bits are OK, some bits are burnt.A partial success, a partial failure. If I were you, I would definitely try our other method. You have been warned.
