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Oreilles de crisse - Old-fashioned Quebec Pork Crisps Recipe
 
 
Oreilles de crisse - Old-fashioned Quebec Pork Crisps
Pierre Faucher, Sucrerie de la Montagne, Rigaud
Pierre Faucher, Sucrerie de la Montagne, Rigaud
Cuisine of the Montérégie region
Total time: less than 15 minutes
Difficulty: Easy
Chef's Note

A traditional recipe from Pierre Faucher of Sucrerie de la Montagne.

As in the old days, these "oreilles de crisse" are served with bread; they are pork crisps that date back to the days of the pioneers and coureurs de bois when they fed the oarsmen.

Ingredients
- Salt pork
Method
  1. Cut a 2.5 cm (1") thick slice of salt pork;
  2. cook until boiling in a mixture of equal parts milk and water;
  3. drain and fry in a skillet;
  4. pat dry with paper towels;
  5. to firm it up, place on a broiler pan and place in a 180° C (350° F) oven.
 
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