- Pork skin
- Oil to fry
- Simmer the pork skin in salted water for 2-4 hours, or until the fat begins to separate from the skin.
- Discard the water and scrape the fat from the skin with the back of a knife.
- Leave uncovered in a fridge for minimum 8 hours to dry out.
- Slice into thin strips, fry at 180C until no longer bubbling and the skin is puffy.
- Toss with salt and allow to stand for 5 minutes to crisp up.
- Serve with beer on a hot day.