On my journey to making sausages, I came to the realization that there is a lot more I can do with the pork shoulder than just the sausages. The first thing that came to my head was all the left over skin I could work with. THEE Broadway Vic enjoys pork rinds every now and then, so I decided to try and make that.
After reading around seeing how people fry their pig skin, I came to the conclusion that my skin was a little too thick. I proceeded to cut off some of the fat to make it just a little thinner. That fat though was also used in this recipe but not in the way that might immediately come to mind. Technically I didn’t fry the pork skin, I put them in the oven to bake.
Here’s how it went
Cut up your pig skin into your desired size, for me that’s about half an inch wide and two inches long.
in a baking sheet pan, I threw in the fat I cut off and layed out my shopped-up ping skin.
I then placed another sheet on top to keep them flat and not curled up too much.
I cooked my skin for a good 20 minutes at 475 Fahrenheit.
After taking them out the oven I seasoned them with some salt, pepper, paprika, and cayenne.
The 149 