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Why the cartouche?
In Thailand we call this “แคบหมู”
You can dry it under the sun it a lot cheaper.
14 hours for crackling is insane
Ink from the manufacturer, damn hogs from London come with a hereditary tatoo
a lot of hours in there
This is my go-to quick to make snack
What a faff
Scrathings not cracking but they look Peng as Fu*k chef.
Marinating some Jerk Pork for tomorrow. This is what I’m doing with the skin. Any recommendations for seasoning to match it better?
Not worth all that trouble
12 hrs what ?
A waste of good crackling imo
😮❤❤
Nooo I want to bite into it and taste the fat. This new way of doing pork crackling is not the one
The worst sort of crackling is this puffed sort. I much prefer the more traditional sort.
Where the fat that's the best healthy part . Obvious this is for the posh knobs who can't eat fat oooooh I'll be fat
I just think they like saying cartouche😂
Krupuk rambak babi
*pork rinds not cracklins, trust me cracklins are waaaayyyy betta
The stamp is the tastiest part.
This is absolutely not the normal pork crackling from the UK. If this turned up at my table It would be sent back. Normal pork crackling is made on the joint (or can be removed part way through for convenience) It has a layer of chewy fat and then the hard salty crackling of the skin with some natural bubbling of the fat. It shouldn't look anything like the thing that is being made here. And to take all that tasty fat and flavour off the skin, only to then deep fry it is the stupidest thing I have seen for a while….
Silêncio, eles estão descobrindo o torresmo
Descubriendo las cortezas 😅😊
Trash. Gotta have chunks of meat on them to be cracklin's
"The manufacturer" of pigs
in china we cook fried pork skin into soup. they will absorb some juices and turn into a sponge/jelly-like texture
When you’ve got pork as good as that
You get the best crackers
Vaccing with salt and vinegar and steaming, then dehydrating has similar results
Come from Vietnam or more specific – Quang Binh (middle part of Vietnam, I have a dish called Banh beo which is plat water fern cakes with prawn powder and this crack pork skin (exact the same way doing). If you sir don’t have any ideas about it and just come up doing this yourself, I’m so surprise
This ways good but I prefer having different textures from the fat to crispy skin on your standard pork roast/pork belly
this isnt cracklins….. this is chicharrones. and yes. im from south louisiana. cracklins are everywhere and this aint it.
I dont understand how you guys eat an animal that eats and breeds in its own shit
A million kudos to you for taking thee sound out at the end! Misophoniacs all over thank you
Packet of crisps, not exactly pork crackling…
We made cotechino sausage once, which is like 40% pork skin, 20% fat and 40% meat (thereabouts). You toss the whole sausages into your tomato sauce and cook it for 4 hours or so…the skin renders completely and the sausage breaks apart at the gentlest touch, and is oh so tender.
Here in Québec we call those "oreilles de criss" or "christ ears" 😂
That’s just home made pork scratchings that’s not crackling
Those are scratchings, not crackling
I bet this dude uses a cartouche on his cereal
Manufacturer… lol
Genius, TY…I knew I was missing something!!
I let them dry, not dehydrate B4 frying–xoxoxo…mmm
You sound like Micheal Owen