This recipe appears in:Scandinavian Street Food: Danish Crispy Pork Cracklings
Making crispy pork cracklings yourself actually isn't that difficult. You just need some pork rind cut into 1/5-inch slices, some salt, a hot oven, and your heart doctor on speed dial.
- 1 whole rind from a pork shoulder or belly (about 1 1/2 pounds), cut in to 1/5 inch slices
- 1/3 cup of kosher salt
Toss the pork rind slices in some salted boiling water and boil for one minute. Remove, strain, rinse in cold water, and let drip off.
Mix slices with generous amount of salt and spread out evenly on sheet pan. Roast in a 400°F oven until crispy, 25 to 35 minutes (turn cracklings occasionally to cook evenly). Drain and cool on paper towels and serve.