When surveying the meat section at supermarkets these days, there is an awful lot of lean meat on display. Even ignoring the “heart smart” branded nonsense, traditionally fatty cuts appear to be trimmed of external fat in what I can only assume to be an attempt at making it more attractive to prospective consumers.
Which is why it was a pleasant surprise when something like this is so unattractive to the average punter, that it is put in the discount section:
Don’t ask me why they cut the skin off – perhaps to sell it separately and make more money. Nonetheless, the fat crisped up nicely under a hot grill and the thick vein of lard running through the chops allowed the meat to cook without drying out. Pig fat is magic stuff.
|crispy delicious pig|
We added some sauerkraut because the Germans are undoubtedly switched on when it comes to matching side dishes with pig.
Speaking of pig skin, and therefore the conversion of it to crackling (scratchings/rind), I get quite a bit of practice cooking it and have found one particular strategy quite effective. I understand that anyone who likes pork will have their own tried and true method, but if that method doesn't involve coating the skin in a fairly thick layer of salt, and then letting it sit for 5-10 minutes at room temperature, making it appear like it is sweating profusely, then you may want to give it a go. Brush the salt off, pat the skin down with paper towel, and reapply a light coating of salt before cooking.