NeonSnake on Nostr: Whilst the pork shoulder is cooking, I'm doing a little tidy up of scraps and ...

Whilst the pork shoulder is cooking, I'm doing a little tidy up of scraps and leftovers.

I have some chicken skin from a few days ago - I separated it because it didn't feel like it would go well in a risotto or baked pasta dish.

I also have some pork belly rind, that my butcher very kindly took off for me (the pork belly is currently sitting in a fridge, curing, ready to be smoked and sliced for bacon)

I'm turning those scraps into snacks :)

I baked the chicken skins in a combi-microwave for 10 minutes until crispy, and then scattered with salt. Essentially, I just want them to be cooked enough that they will break if I bend them - not just for flavour/texture, but the "drier" they are, the longer they'll keep in the fridge.

With the pork rind, I've scored the underside and rubbed in some more fennel and salt, and have baked for about 20 minutes until it has puffed up. Again, from a "no waste" perspective, this will keep for a good few days as a a snack, but the "puff-up" is what we're looking for. With the pork, I've scattered some tajin seasoning over it for flavour.

See below for results.