Hello Welcome to Home Cooking with Somjit. Today I'm going to cook: Crispy Pork Crackers. So I have about 1.2kg of pig skin, This is pure skin only. I've washed with salt and cleaned it nicely. So we're going to make very nice crispy pork crackers. Just the skin, no need to marinate it. We're going to boil it. I've prepared the hot boiling water here. No need to boil or wait for the water to boil. Just put it in. We're going to boil until the skin becomes soft. It will take around 30 - 45 minutes, So I'm going to cover the lid and let it boil. 1 more minute to go. We're going to check on the skin. It should be very soft by now. Look at that. If you can hold it and poke it through with a fork like this, it means it should be okay now. All the skins are nice and soft. So I'm going to remove them. Take each of these skins and put them in the strainer. Let it drain the water and let it cool down first, because we cannot cut it now - it is too hot. The skin is nice and cool. After we boiled the skin right, we need to remove all these fats that are still remain under the skin. So we're going to cut it. We must not leave any fats that are still remain under the skin. Okay, something like this, we need to take it out. And this part gonna slice it out like that. After we have removed all the fats from the skin, now we're gonna cut it into long thin slices. You can cut it according to your preferences. How big or how thin you want your pork crackers to be. Alright, all these are the skins that I have cut. We need to dry these skins in the sun for a couple of days. If the sun is very strong, maybe just 1 or 2 days should be okay. But if the sun is not very strong, you can put it for up to 3 days. Oops, sorry sorry. Alright. Right in the sun. Okay Haru, what you want? Come come, let's introduce you. Haru ❤️ Zaya, no. No need to push, Zaya. Alright. Haru & Zaya ❤️ Hi hi! Hi hi! Alright, this is the pork skin that we dried in the sun. Once in a while, just come and turn it like this. After I've dried it in the sun for 3 days. Supposed to be 2 days, but the sun wasn't strong. So it dried in the sun for 3 days. And this is what we are looking for. The pork skin is really, really hard It becomes so hard, I cannot even break it. Every single piece has to be very hard. If it's like this, it means it's really completely dry. But it looks a bit oily because when the skin is in the sun right, so it released the oil. So, every single piece is really very hard, Look at that, I cannot even break it. So I'm going to put every thing inside the pan. So I'm going to pour in the oil. We need to put in a lot of oil to make sure that every single piece of the pork skin is submerged in the oil. And, we're going to switch on the heat. and bring it to boil. Alright, when the oil started to boil and then, some of the pork skin are already crackling up like that, Now we're going to switch off the heat. Leave it completely cool down. Best to leave it overnight. Alright. This is the pork skin that we have soaked it overnight. And now it's ready to be fried. Okay, but this is a lot. When this much of pork skin is prepared, some can be kept to consume later. Because just 1 piece of the pork skin like this it can expand so big when we cook it. I'm going to keep some of this, and just cook a little bit. To keep the pork skin, for cooking later, we're going to keep it in a container like this. So I'm going to just take this. and put it in the container. How we keep it is just like how we soaked it in the pan overnight. Like you know, the pork skin pieces need to be submerged in the oil. Cover it. And you can either put it in the fridge, or you can leave it outside, it is okay. You can keep it for a long time. Alright, and then for this pork skin here, we're going to fry it. So we're going to put a little bit at a time. Just a few pieces. At this time, when it comes out from the hot oil, you can sprinkle some salt. Just to give it a little bit of salty taste, it will be nice. Just a few pieces and we can get so much! So I'm going to continue to fry the balance. Alright. That's how to cook the crispy pork skin crackers. It's quite a long process, but it's really worth it. In Thailand, this is very common. People make it to eat with somtam or nam prik, or spicy chilli sambal or something like that. And for today, I'm going to have it with the spicy chilli dip that I made earlier. Whenever you want to eat this crispy pork skin crackers, must always have a glass of water beside you. You might need it. Sometimes it can be very dry. Alright, so let's try it! Can you see? Very crispy. Look at that. The skin cracked up to the maximum. Can you hear that snap? It's so crispy. So good! This can be dipped in the chilli like that. This is out of the world. So good! The more spicy it is, the better it tastes. Wow. So good. Then you must always drink water. It's really good, very delicious and don't forget a glass of water. This is best to cook just a bit, just enough for the meal, but if you have extra, you can keep it in the airtight container, or else it will lose it's crispiness So today, I'm just going to keep some here. Air tight container like that. This can keep for about a couple of days.
