Friday, 4 December 2015

Pork cracklings (GAPS)

Tasty single-ingredient snack for cold days

Fat tastes good! So is this one ingredient snack made of pork fat with skin. What's more? You will get some tasty fat for your cooking, all hail, golden lard.

You will need:
pork belly fat with skin on

1. Cut your pork belly fat into small pieces and put them in a cast iron casserole or a heavy skillet.
2. Over a low heat cook the belly fat uncovered until the fat is released and the bits are crunchy. Stir occasionally. Do not let the fat burn.
Tip: Depending on the amount of belly fat you are using it can take from 30 mins to a few hours. I have used around 250 g, and took me around 45 mins to render.
3. Pour the bits through a sieve and let the extra fat drip. Cool both to room temperature.
Tip: Use the fat for your cooking. Store it in the refrigerator.
If you fancy, sprinkle your fresh cracklings with coarse Himalayan rock salt.

[i] For more GAPS recipe ideas please visit my GAPS recipes selection.


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