• any amount of pork skin, including fat

Place skin evenly rolled up, into pot and cover with water.
Allow to boil for half an hour then remove skin and allow to cool.
With a sharp knife remove as much of the fat leaving only skin.
Cut the skin about 30 x 20 mm squares.
Place skin pieces separated onto board, cover with cloth and allow to dry for 24 hours or more.
The dryer the better.
Now drop a few skin squares at a time into hot cooking oil or lard, either into deep fryer or frying pan.
The skin will crackle up within about a minute, remove quickly so as not to burn.
Sprinkle with salt or your favourite seasoning.

Recipe and photo: Peter Ricken