There's an art in making pork crackling! I've tried many ways to get it crispy, mostly unsuccesfully. This time S suggested cutting the skin off and frying it separately. One needs a very sharp knife for this, my butchers knife was a little too blunt so I took it out to the shed and honed it one of those dangerous looking spinning disks...grinder. It worked well. It's very quick and I had to be careful not to make the stainless steel red hot, as then it goes black and brittle.
I was pleased with the result. It's cold and rainy so we have used up two hours of free power from our allotment.
Have fun and dont sin.
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