And as a pre-dinner snack to the burgers.
- Pork belly skinned. Left over from making the char sui for the ramen.
- Salted to draw out moisture and fridged to continue dehydrating.
- Deep fried to crispy perfection.
I've got 2 issues I'm not happy with, would like your help in solving.
- It came out harder than it wanted. It was crunchy, but if at all possibly, I'd like it more airy and crispy. I'm thinking this might be because I drew out too much moisture? Do I even need to dry it out at all?
- It kept curling. Any ideas on how I can make it curl up less? Sure small pieces work because it's then bite-sized, but I was hoping I could make it more visually impressive with a big piece. There's a Paula Deen vid where she's given some pork rinds as a gift, and it's like a huge piece, at least 8"x8". I just think it'd be cool to have a piece that big.
cheers guys.