My friend and I were sitting around last night, having a few beers when it hit that point in the night where we suddenly got the nibblies. I had a strip of pork rind that I’d cut off a roast, sitting in the fridge. I cut up a bit, fried it, whacked a bit of salt, pepper and paprika on, thinking that would sufficiently sooth the pangs. We got halfway through eating and realized we were so wrong! At this point, I saw the bottle of sweet chili sauce sitting in the cupboard. My only thought was ‘that would be wicked on crackling!’ I promptly cut up the rest of the rind, made a ginger, chili, garlic paste to go on top, and doused those pork strips in hot, sweet, sticky, sour goodness!!!
Pork shoulder rind, cut into strips, about 1cm thick
Plain oil for frying (e.g. vegetable, canola, peanut/ground nut e.c.t.)
Mix together a small chunk of ginger, peeled and grated, a garlic clove, grated, 1 small chili, finely chopped, 1/2 tsp salt, 1 tsp sugar (pound in mortar and pestle if you’ve got one. Not critical though).
Heat a layer (1/2cm or so) in a pan over medium heat until a piece of bread browns in 30 seconds. Carefully drop pork strips in, fry for 5 minutes on one side, then turn pieces over, fry for another 5 or so, until pork has just about stopped sizzling (means the moisture has fried out of it and equals crispy!). Drain pork on a brown paper bag, whack ginger chili paste on and smother in sweet chili sauce. Happy drinking!!!