Friday, June 12, 2009

Crackling Good

For all you pork fans out there, Tommy Nicolosi, proprietor of DiNic’s, has been experimenting with adding pork rind to his roast and pulled pork sandwiches. He’s still working on the recipe, to make sure the cracklings are neither too hard nor too rubbery. If he does decide to offer them, they might be as an “extra”, since he’s concerned most of his customers won’t want to find the tasty bits of pork skin in their sandwich.

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