That part with the dogs is priceless

finally....health food!

It is ALWAYS fun to watch you create THANKS again Chef Pascale !!!!!!😍😍😍😍😍😍🙏🙏🙏🙏🙏🙏

Started on the board, stayed with you on land, knew it would pay off! Let's get stuck in, crunch crunch YUM!

I loved these as a kid but not so much as an adult. Thanks for sharing.

Oh! That’s why my pieces of deep fried rind from the christmas pork always ended up hard as rock. Thank You! I can hardly wait until christmas to test it.

Yummy, thanks for sharing great cooking tips. 💖⛵🐐

A real treat is hot sauce on the pork rinds. Tobasco or your favorite hot sauce turns them into something magical. Also, don't leave out fresh black pepper with the salt. Awesome snack.

Bring back memories when I was a kid 😂

Thankyou for sharing your experience with wonderful pork crackles.

They look amazing! Believe it or not, cinnamon and sugar are delicious sprinkled on these!

Oh dam, so yum!!

Oh that looks so good.

Thanks Pascal loved learning this. I'm still using your Pate recipe from years ago 😊

Ohhh I LOVE this!

Never seen that before, interesting. Thank you 😁

I love what you do. Using the whole animal. Have you considered making brawn? The butcher used to make it when I was a kid and it was beautiful. Definitely along the lines of black pudding and neither of them are the same today. Luckily I can still get fresh lambs fry. Keep up the great work and I swung over from your seafaring adventures. You are both great presenters and I’d watch you paint a fence.

I do love me some pork cracklins. Never seen the process however, so was pleased to see this.

One of my favorite crunchy things to snack on !!!! Thanks for the video, have a great day

So simple, I reckon I could do it. Probably.? Thank you for sharing Pascale. Take care.

Those looked amazing Pasky! Much better than my ones. I've learned something today!

If you leave a little fat on. Paper towel in microwave works well.thanks for the vid.

Yum...carb free snack! Yum...carb free snack! 🐷 I wonder if Redmonds unrefined sea salt would be good on them.

The last hog I had butchered, the butcher threw out the hide and salt pork. I had told him to save it but few people do and he forgot or spaced it.

Great video. I bought a stainless steel meat scraper off Amazon for pennies and it works a treat at getting the last of the fat off the boiled skin. ❤

Yum 😋

Did all that lard come from what was on the table? Looked Amazing. Great work❤❤❤

Yummy 😋

Thankyou!!

Dish Delish...

Cool..!

Hi Pascal, Just watched your video…yum! I love pork crackling! Just a thought with removing the extra fat from the dried skin, have you used a vegetable peeler? That may be easier than a knife once they’re dried.

Put shredded cheese on them and melt the cheese in the microwave with slices green chili peppers.

👍

Just curious why salting after and not during the simmer stage?

now I've got to buy pork skin

9:30 like prawn crackers.. 🤔

@trevhedges

4 күн бұрын

Okay i spoke too soon.. 😊

any idea from how much rendered lard you get per kilo of fat?

😀😀👍👍❤❤

Be careful with the salt

Wow, an actual housewife I didn't think you's existed anymore. Literally what ever smart man wants. You're husbands very lucky. Good job on the crackling too.