Take this link to what’s probably the most detailed information you’ve ever encountered on the subject of pork cracklings. For me it’s probably the first bit of information on cracklings:
The high-maintenance blow-dried pork requires a further salt massage – my kitchen is beginning to feel like some sort of pork spa – before being finished off with a torrent of molten goose fat. Its skin blisters satisfyingly, presaging, I feel, great things. The last two slices will receive their special treatment just before serving, so I simply salt them and pop them in with the others.
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