This is so unhealthy, I know. But the Pinoys’ love for pork crackling is just so that in most parties specially those that involve beer drinking, there is almost always pork crackling. So please eat in moderation (even if it is addicting).
What you need:
about 500 grams pork rind, scored
around 2 tablespoons canola or olive oil
salt (about 2-3 teaspoons, just eyeball how much you would need)
What you need to do:
- Preheat your oven to 200 deg C (fan forced). If your oven is not fan forced, add about 10-20 deg.
- Put a rack over a baking dish. On top of the rack, place your pork rind (rind side up).
- Drizzle your oil on top of the rind and spread with your fingers. Generously sprinkle your salt on it and bake for about 40 minutes or until bubbles start to appear on the rind and is crispy. Cool for about 10 minutes before cutting up into serving sizes.
- Serve by itself with a dip made of vinegar, salt and garlic, with cold beer, or as I want it, served with rice (weird but I love it!).