Scratching Fries

  • Pork skin
  • Salt
  • Oil to fry

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

Notes:

  • Serve with beer on a hot day.

Scratching Fries

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