Crackling Bread
Ingredients
Directions
Make the batter
Mix the meal, salt, and enough cold water to make a thick batter.
Stir in the fried cracklings.
Cook and serve
Heat a griddle and pour a large tablespoonful of batter at a time onto it.
Fry until golden brown.
Serve warm.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Meal
- Forms the main body of the bread, setting into a sturdy, starchy crumb when cooked.
- Fried cracklings
- Add crisp, savory pieces and rich pork flavor throughout the batter.
- Cold water
- Hydrates the meal so it forms a thick batter that holds its shape on the griddle.
The step that matters
Frying until golden brown. Cooking over steady heat until the surface browns develops flavor through the Maillard reaction, while the centre cooks through. Pulling the bread too early leaves it pale and doughy inside.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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