In spite of being one of the tastiests appetizers which match perfect with a glass of ice-cold beer, pork cracklings are not a type of food poets dedicate poems to.
Most of the women I know think that eating pork skin no matter how prepared, is disgusting. But I love to eat most of the things declinded by 'sophisticated people' - I prepare myself and order in restaurants where offered such things like crispy chicken cracklings (you can not imagine how crunchy they are), trippa alla fiorentina, pacha, the typical Bulgarian Shkembe chorba, pig trotter's soup...But let's go back to the pork cracklings. They are crunchy and dry on top and melting soft inside. And something also important - they do not need much time to be prepared. My husband loves them and today I make them for him - he has a nameday. Today is Saint Dimitrius day - one of the most important Orthodox saints who is celebrated every year on October 26. Happy nameday, Dimiter! Wish you all the best!