Pork Scratchings with Smoked Salt

Method: 

1. Cut the pork skin into pieces approx. 10cm big. Place into a pot of water and bring to the boil. Cook until the skin is very soft and tender. 

2. Carefully remove from the water and drain well, place onto a baking tray lined with baking paper. Cool. Once cooled peel skin off the baking paper and scrape the excess fat from the under-side of the skin. 

3. Cut the pieces of skin into smaller pieces (4cm x 1cm) and place on a cooling rack on a tray. Place the tray in a cool oven (130°C) for 2-3 hours or until the skin is dry and dehydrated. 

4. Preheat the frying oil and heat to 180°C.

5. Carefully add the pork skin in small batches and cook until they puff up, this will only take 1-2 minutes. 

6. Remove from oil and drain well, season with smoked salt.

Hints & Tips: 

To create a light a fluffy scratching, the frying oil should be very hot above 180°c