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Russian
шкварки
Portuguese
torresmo
Spanish
spirgai
Catalan
llardons
Raw and fried pork skin.
pork rind
couenne
Russian
шкварки
1
The better the quality of the
pork
skin
,
the quicker they will cook.
2
Perfect crackling relies on the
pork
skin
to be exceptionally dry.
3
Rub olive oil into the
pork
skin
and sprinkle with salt.
4
Place the loin skin side down on the grill and crackle the
pork
skin
.
5
The secret to good crackling is to ensure that the
pork
skin
is dry and well-scored.
6
The suckling
pork
skin
looked golden and crisp.
7
Brine as indicated and, just before grilling, pack
pork
skin
with butter and a layer of salt.
8
Scoop the ingredients to the side of the tray, add the
pork
skin
down and braze until golden brown.
9
Turn
pork
skin
-
side
down.
10
Long moist cooking gives tender veal ears, cheeks, and muzzle for tête de veau, or Chinese beef tendon or fatty
pork
skin
.
11
Otherwise, depending on the smoker you are using (some smokers cannot reach that high temperature), crackle the
pork
skin
in the oven.
12
Then the cousins gather in my trailer to drink hooch and eat
pork
skins
.
Russian
шкварки
свиная шкурка
шкварка
Portuguese
torresmo
couenne
Spanish
spirgai
chicharrón de cerdo
chicharron de cerdo
couenne
chicharron
cortezas de cerdo
chicharrones
chicharrón
ciccioli
Catalan
llardons
llardó