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Recently diagnosed with prediabetes
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<blockquote data-quote="Lotties" data-source="post: 2202619" data-attributes="member: 517727"><p>I get pigskin (off loins of pork for chops) that my butcher gives me for free. It is about 500mm by 200mm and he scores across the surface in fine lines with a Stanley (craft) knife and a couple of times across. He leaves some fat on the underside of the skin.</p><p>I cut my skin into smaller strips and lay it in a roasting tin (the sort with a groove for fat around the bottom edge) skin side up. Rub an amount of Maldon sea salt flakes across the surface and roast in a very hot oven, gas mark 8, for 25-30 mins. I lift the pieces out when the surface has 'popped' and started to go from golden to dark golden and the fat has rendered out. I use the fat if it is still white for cooking and throw away if it has discoloured slightly.</p><p>Makes about 6 packs.</p></blockquote><p></p>
[QUOTE="Lotties, post: 2202619, member: 517727"] I get pigskin (off loins of pork for chops) that my butcher gives me for free. It is about 500mm by 200mm and he scores across the surface in fine lines with a Stanley (craft) knife and a couple of times across. He leaves some fat on the underside of the skin. I cut my skin into smaller strips and lay it in a roasting tin (the sort with a groove for fat around the bottom edge) skin side up. Rub an amount of Maldon sea salt flakes across the surface and roast in a very hot oven, gas mark 8, for 25-30 mins. I lift the pieces out when the surface has 'popped' and started to go from golden to dark golden and the fat has rendered out. I use the fat if it is still white for cooking and throw away if it has discoloured slightly. Makes about 6 packs. [/QUOTE]
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