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Old 02-04-2014, 09:53 AM   #11
Head Chef
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Thank you Rocket Dawg for clearing that up for me. And pork cracklin's? The best! We used to butcher our own pigs and had lots of cracklin's then. Yum!

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Old 02-04-2014, 10:27 AM   #12
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Location: South West France
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I want some of that and I want it NOW!! I adore belly pork, I do it the same way as you except that I often cook a piece big enough for 6 and then we all forget about those carbs and fat and just live a little.

Celtic cook

Life is like good wine.......best taken with friends x
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Old 02-04-2014, 10:32 AM   #13
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Oh, my!!! I'm so sorry I confused the names----- I should have put RockLobster instead of Rocket Dawg!!!

Do you know how many names have Rock or Dawg in them? Enough to confused an old lady. (At last I pretend I'm a lady!)
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Old 02-04-2014, 12:20 PM   #14
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Originally Posted by Rocket_J_Dawg View Post
Oh man... Cut that skin off and make my favorite Cuban delicacy Chicharrones.
Cuban Chicharrones Recipe | How to Make Pig Skin Pork Cracklings
I love them too. My father always made shoulder pork roast and the skin was my favorite part. Crispy skin.
I make a cut through the skin at the short end, so it all can be pulled off the roast when its done and return it to the rack for further crisping.
A Cuban pork sandwich is better with Chicharrones on it. Some hot sauce too! Some onion too!

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