13 July 2008

Spanish Pork Crackling

Now here is a summer (or winter) tapa which is very popular in the local bars. Instead of creating a good crackling on the pork joint here we have crackling on its own - purpose cooked with a whole array of herbs and seasonings, ready to serve hot or cold.

Seasoning is the key with this simple dish - rub the skin with a good olive oil then sprinkle with herbs (mixed herbs are good) plenty of Thyme for flavour and for the adventurous smoked paprika and chili flakes.

Cook in the oven for a couple of hours (or can be barbequed) when the crackling is done roughly break into pieces and serve with a cool yogurt dip...

Great Tapas! More on "dips" later....

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