2 kg of thick-cut pork belly
2 tablespoons of salt
2 tablespoons of coarse black pepper, freshly ground
1 and 1/2 tablespoons of savory
1 tablespoon of ground nutmeg
1 tablespoon of grated ginger
1 meter of dried large intestine
2 kg of thick-cut pork belly
2 tablespoons of salt
2 tablespoons of coarse black pepper, freshly ground
1 and 1/2 tablespoons of savory
1 tablespoon of ground nutmeg
1 tablespoon of grated ginger
1 meter of dried large intestine
Grind the pork belly using a meat grinder, using the coarser portion
Spread the pork out on a baking sheet and season with the spices and ginger
Grind the pork again and fill the casings
Shape the rinds by compressing the casing every 10 cm
These rinds can be stored in the refrigerator for up to 3 days
To prepare, fry until golden brown, using a small amount of oil
Make around 40 rinds.
