I bought a piece of Pork Skin with some fat attached..No meat though..... I
have bought it in the past to have some 'Crisp' Pork Crackling without the
meat!...Never really done much good with it though..:-(

Anyone ever felt like some of that nice 'crisp' warm pork crackling before
and only had a piece of the crackling skin?...It is around 8" X 12" piece
with a layer of fat under the skin, but no red (or pink) meat on the
piece...

How is the best way to cook a piece of this skin and enjoy it as if it was
still a part of the whole roast pork?...

Bigbazza (Barry) Oz