"Bigbazza" > wrote in message
...
>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


To finish off...I just threw the pork skin away, as I left it for too long
in the fridge and it had an off smell, so I'll have to get some more.. :-(

Thanks for the suggestions...

Bigbazza (Barry) Oz