Pork Cracklings

Pork cracklings are the legacy of the pig-slaughter days – crisp-fried cubes of bacon, which with fresh bread make one of the simplest yet most unforgettable bites.

1. Cut the bacon into even, small cubes – this way they cook through at the same time.

2. Put them into a heavy-bottomed pot, and pour a little water under them, so they do not catch during the initial heating.

3. Over a low heat render them slowly, so their fat cooks out nicely gradually.

4. Stir them often, until the cubes fry golden brown and crisp.

5. Lift them out with a slotted spoon, drain them on kitchen paper, salt them and sprinkle them with paprika.

6. Strain the remaining rendered fat into a separate container – it makes an excellent cooking fat.

Tip: Serve them with fresh bread and a pickle – the tangy flavour pleasantly balances the richness of the bacon.