Just a quick post to wish you all a Merry Christmas!
Hopefully the memory of the crowds, traffic and shopping madness that naturally ensues around this time of the year have faded into the recesses of your mind, replaced by the anticipation of a relaxed, fun-filled day with great company, an over-abundance of good food, and hopefully a few good presents for good measure.
This year, I kept things low-key and stuck to contributing only a few simple dishes – a crudité platter, crème anglaise & sabayon for dessert (simpler to make than it seems), and a heap of crackling.
If you’ve ever had roast pork for Christmas lunch, or more specifically the crusty coat of crunchy crackling, have you ever been left wanting? I know I have many-a-Christmas.
Though there would be more than enough crackling on a typical roast for a single serve for even the most gluttonous, when it’s split up amongst a large family, there isn’t really a lot to go around. So I figure, why not take the want out of Christmas this year and make extra.
Pork rinds are cheap and in plentiful supply if you find the right butcher (a local Chinese butchery in my case). Spread flat, I find that it cooks more evenly than when its wrapped around a roast, and there isn’t the issue of juggling timings as there’s no need to factor in whether the meat will be over or under cooked when the crackling is ready.
I’ve been experimenting with additional herbs and the possible inclusion of maple syrup. I’ll post the recipe I end up with in the next blog post.
Once again, a Merry Christmas to you all! Hope you have a great one :)