• 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.