Spiced pork crackling bites

Serves 10-15, as a snack

Recipe adapted from BBC Good food Guide

This is just a random idea that I came across on the internet when I was trying to work out to do with a vast amount of pork skin we had taken off the pork shoulder when we were making pulled pork. I had frozen 1.5kg of pork fat and i definitely didn't want Paul and I to be eating it on our own, but it seemed like such a waste to throw it away! So... i decided to make these little pork crackling bites for church morning tea this week to share the love (and the unhealthiness :$) I do feel rather guilty bringing these but i guess everything in moderation!

Prep time: 30 minutes

Cooking time: 60-70 minutes

Ingredients
1kg pork skin 
3 tsp fennel seeds
3/4 tsp black peppercorn
3 star anise
3 T salt
1 tsp smoked paprika

Method
1. Place the pork skin in a pot of boiling water for 3-5 minutes. Remove and pat dry.
NB. This helps to melt some of the fat and allows it to crisp out better later.
2. Grind the fennel seeds, black peppercorn, star anise and salt in a mortar and pestle, or use a spice grinder or mini food processor. When it is as fine as you can get it, add in the smoked paprika.

3. Cut the pork skin into 1cm thick strips. Place the strips into the spice mixture, rub it in and then leave to marinate for at least 2 hours, or ideally overnight.
4. When ready to cook, preheat the oven to 180˚C.
5. You will need 2 trays that are about the same size and a heavy oven-proof dish (e.g. a casserole dish) to place on top. Line one tray with foil, then place baking paper on top. Place the pork skin strips on the baking paper, leaving a little bit of space in between each. Place a second sheet of baking paper over the skin and top with the 2nd tray, then place the casserole dish on top to weigh the tray down.
NB. The weight of the casserole dish will help to squeeze out the fat as it roasts!
6. Place in the oven for 40 minutes, then remove the top tray and baking paper and drain out the excess oil. Turn the skins over and replace the baking paper and weighted tray on top and bake for another 20 minutes. If needed, can bake for another 10 minutes until the skins are crisp and blistered.

Double-tray method, with a casserole dish on top (left), skin strips after 40min (right)

7. Remove and set aside to cool on a paper-towel lined dish. 

8. To serve, you can either keep as long 'straws' or cut into bite-sized pieces. Store in an air-tight container.

Pork crackling 'straws' (left), crackling 'bites' (right) - all sizes for what you think the crowd can handle!