Meat
Cracklings
On a Saturday morning, I received a large piece of fresh pork belly from a family member. I don’t make cracklings very often, but there are times when it’s really worth it. I usually choose a day off since it takes some time over the heat and needs to be monitored. I always take them out on a sieve and let them drain well because I like my cracklings crispy and not greasy.
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