Peau de Porc Croustillante from Memories of Gascony by Pierre Koffmann
Roll up the pork skin, tie tightly with string and add to a large pan filled the water. Season and simmer slowly being careful not to let the water boil. Skim the surface as necessary. Add the mire...
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Ingredients
- 500 g/1 lb pork skin
- salt
- freshly ground pepper
- 1 mirepoix of vegetables, including 1 carrot (finely diced), 1 leek, 1 onion, 1 clove and 1 celery branch
- 1 bouquet garni
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