How to make Balkan style pork rinds at home
All you need for these Balkan style pork rinds is raw bacon and some patience. For 1 kg of Čvarci, you will need 5 kg of raw bacon. From this amount, you will also get around 3 liters if homemade fat.
Ask your butcher for a raw, white pork bacon, preferably with the dorsal part because it has the least meat. Remove the skin layer with the sharp knife.
Cut the bacon into cubes about 2 to 3 cm. Place the bacon in a large pot over a medium heat. When the bacon starts to release fat, start mixing with the wooden spoon. Pork rinds will start chirping and floating in fat. Mix until they start to color slightly add a little milk. Milk will give them a nice color and crispness.
The more milk you use, the darker the colour.
When the fat is clarified immediately remove the pork rinds and drain them. This is really important and you have to be careful not to burn them. Once drained, add salt. If you would like them to be crispier, press them lightly with the potato masher. Pour yourself a glass of lager and enjoy!