Meghalaya Doh Seng Pork Skin Crackling Khasi Rendered

Method

1. 1

   Clean the pork skin. Remove any remaining hair with a razor or over a flame. Cut into 3 to 4 cm squares.

2. 2

   Place pork skin pieces in a pot. Cover with water.

3. 3

   Boil for 15 to 20 minutes until the skin is soft and cooked through. Drain and pat completely dry.

4. 4

   Season the boiled skin with salt, turmeric and black pepper. Toss well.

5. 5

   Heat a dry heavy pan or deep pan with a small amount of oil on medium heat.

6. 6

   Add the boiled, seasoned skin pieces.

7. 7

   Cook on medium heat for 15 to 20 minutes, turning every 3 to 4 minutes.

8. 8

   The skin will gradually render its fat and become increasingly crispy and golden. The time varies based on thickness.

9. 9

   For very crispy crackling: after initially cooking, increase heat to high for the last 5 minutes.

10. 10

    Drain on paper towels. Cool slightly — the skin crisps further as it cools.

11. 11

    Make the dipping: mix fresh chilli, a squeeze of lemon and a pinch of salt.

12. 12

    Serve the crackling while still warm and crispy.