by Paul Kribs » Tue Oct 04, 2005 7:39 am
I have found that to get good crackling you need to leave at least 1/8" of fat on the skin and then do as Toby says. I believe they even sell small trays of it in Morrisons for making crackling. Personally, I take all the fat off the skin, you can almost see right through it, I freeze the fat and use it for sausage making and discard the skin. I have wondered if it would be worth boiling the skin to obtain a reduced stock, and would it set to a gellatenous consistency when cold for use in pork pies??
Regards, Paul Kribs