Oreilles de Crisse
Slices of smoked salt pork fried until they curl and crisp, eaten with maple syrup at the sugar shack.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 280 kcal
Equipment
- •Heavy frying pan
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 27 g
- carbs
- 1 g
- protein
- 9 g
- calories
- 280
Instructions
- 1
If the pork is very salty, soak the slices in cold water for 30 minutes and pat dry.
- 2
Lay the slices in a cold heavy pan and set over medium heat.
- 3
Fry slowly for 15-20 minutes, turning, until the fat renders and the slices curl and crisp.
- 4
Lift onto kitchen paper and grind over a little pepper.
- 5
Serve hot with maple syrup for dipping.
Chef's tips
Starting in a cold pan renders the fat gradually and gives the crispest curl.
Ingredient substitutions
- smoked salt pork → thick-cut streaky bacon, though it is milder
Storage
Best eaten immediately.
Common mistakes to avoid
- •High heat that burns the outside before the fat renders
Serving suggestions
Cooked Oreilles de Crisse?
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