Oreilles de crisse - Old-fashioned Quebec Pork Crisps
Pierre Faucher. Cuisine of the Montérégie region. Total time: less than 15 minutes. Difficulty: Easy. Chef's Note: A traditional recipe from Pierre Faucher of Sucrerie de la Montagne. As in the old days, these "oreilles de crisse" are served with bread; they are pork crisps that date back to the days of the pioneers and coureurs de bois when they fed the oarsmen.
Ingredients
| — | Salted pork |
Instructions
- Cut a 2.5 cm / 1" thick slice of salt pork.
- Cook until boiling in a mixture of equal parts milk and water.
- Drain and fry in a skillet.
- Pat dry with paper towels.
- To firm it up, place on a broiler pan and place in a 180°C / 350°F oven.