Quite often we will use belly of pork which is also very tasty, but today we opted for pork shoulder. We rubbed the (dried) pork skin with the following spices: one teaspoon each of smoked paprika, ordinary paprika, cumin, thyme, salt and black pepper.
Let it marinate for a couple of hours (or overnight) then place in the oven covered in foil at 140ºC. Remove the foil for the last hour and turn up the heat to 180ºC. To get the crackling nice and crunchy, remove the skin from the pork and return to the oven until crisp.
We cooked our 1.5kg of pork for 4 hours in total.
****REMEMBER: We all have a calorie allowance - do you know yours?
We began our weight loss journey in January 2011 - and began our blog in June 2011. Here's a link to the first post. (here's the link).
We like to post our main meals to show you what CAN be eaten. You won’t find us posting every last morsel though – but we hope this gives you an idea of how far calories can go! I'm currently going through the photographs and replacing them with more website friendly versions which will allow the blog to load quickly.
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