Crispy Pork Rinds (Oreilles de crisse)

Oreilles de crisse translates to "crispy pork rinds" or "crisp fried salt pork" in English. Oreilles de crisse is a traditional Québec dish consisting of deep-fried salted fatback. Its name means "ears of Christ" and it is generally served in cabanes à sucre (sugar shacks) in spring time, as a salty and crunchy side contrasting with maple syrup-laden foods.

1 lb very fat salt pork with rind, thinly sliced (454 g)

Blanch the sliced salt pork in boiling water for about 1 minute. Drain and pat dry with paper towels.

In a cast iron skillet over medium-low heat, fry the slices until the fat is rendered and the rinds are golden brown, about 20 minutes. Drain on paper towels, leaving the fat in the pan. Use the rendered fat for the Country-Style Omelet.

Makes 6 servings.