Pork Cracklings3000 g of raw white pig bacon
50 ml milk
salt

 

pick raw white bacon from the pork's back (it contains least meat).
Remove the skin with sharp knife.
Cut the bacon into cubes sized about 2-3 centimeters.
Put the cubes of bacon into a deep frying pot, on a moderate heat.
once bacon releases fat, stir constantly with a large wooden spoon.
Cubes of cracklings will sizzle in fat, keep stir until they become brownish.
Add milk into the cracklings. Milk will provide nicer color and crispyness.
Once the fat clears, remove cracklings from the pot and drain well.
For better draining use potato masher, pressing the cracklings until they become dry.
Salt them to the taste.

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