Pig skin?

Petlamb

Hey folks

I am making pulled pork today and the joint I'm using came with a (detached) rind/skin with a fair layer of fat on it. I've never done anything with this before and I'm a wondering if there's anything worth doing with it, or whether to chuck it? Me and the mr do like crackling/scratchings but dont own a deep fryer and I'm a bit nervous of deep frying anyway!

Thoughts/guidance please?

System

You can make crackling in the oven, you don't need to deep fry it.

TBH I have never deep fried skin when making crackling, always the oven.

madvixen

I'm an oven fan when it comes to crackling as well. Dry the skin and apply plenty of salt and then whack it in the oven.

meritaten

as above - I buy the cheap pork shoulder joint in Aldee and use the skin to make crackling. you can either whack it in a hot oven after Scoring it (I use OHs Stanley knife for this), smearing with sunflower oil and sprinkling liberally with salt, or prepare it as above and let it slow cook with the pulled pork - though on the highest shelf. You do have to watch it though - at high temperatures it can burn after half hour - at low temps it can take an hour or more to sufficiently 'crisp'.

maman

What I'd do is give it 15 mins or so in a really hot oven (220+) first and then turn the oven down to the temperature you want for the pulled pork before putting that in along with it.