Shelley: My mother used to make these by slow frying them. I have done it a few times. All I did was dice the pork fat in about 1/4" cubes and slowly fry them.....keep taking the liquid fat off and I'm not sure how long you fry it but they will be done when very krispy but not burnt. Sorry this is such a general recipe but this is the only way I knew how to make it. My mother used to put a spoonful of these in the middle of a dumpling....I believe it was called a Knedli...Ukrainian or Polish...not sure.

Sally