10 - 20 mins
This recipe from our friends in New Zealand turns trimmings into tasty snack food. Save any fat and skin you have trimmed off your pork shoulder before roasting to make this crunchy pork popcorn. Unlike regular pork crackling which is cooked in the oven, this recipe is pan fried.
Pork skin & fat
Salt & spices, to taste
Cut pork skin into small bite-size pieces. Do not trim off fat or bits of meat.
Heat a fry-pan on a low heat. Add the pork and let it melt slowly until it turns golden and crispy.
Sprinkle salt or other spices over the pork. Try using paprika for a bit of heat.
Remove the pork from the pan and drain on a paper towel. Serve hot or cold.