Ingredients

The following ingredients have 7 Servings
  • 1 large sheet pork skin ((ask your butcher))
  • salt

Instruction

  • Preheat the oven to its lowest setting.
  • Use a very sharp knife to remove as much fat as possible from the skin. Use gloves for a better grip and always slice away from you. (You can leave a small layer of fat, but I prefer it with little or no fat at all and when I was done, I was left with a very thin layer of skin which was practically transparent). I also hope you are using a raw meat preparation board which is good kitchen practice.
  • Pat dry with kitchen paper and slice into pieces approx. 1 x 5cm in size. Scatter salt evenly over the pieces and place on a grill or cooling rack set over a tray. Place in the oven for 2 hours.
  • Remove the tray from the oven and transfer the pieces onto a clean tray. Crank up the oven to MAX. Once at temperature, place the tray into the oven and cook for 5-10 minutes – you will see them swell and pop.
  • Remove the tray from the oven and allow to cool completely before storing in a sealed container.