Pork Rind

Pork rind for crackling or scratchings (supplied frozen)

Serving suggestion Defrost thoroughly in the fridge and once defrosted leave in fridge uncovered for around 12 hours to dry skin.  Carefully cut into thin slices with a very sharp knife.  Lay the strips out on a baking tray, you can sprinkle with sea salt at this point or season after roasting.  Preheat your oven to highest setting (around 240ºC).  You can place another baking tray on top of the pork rind for the first 10 minutes of cooking then carefully remove to allow the scratchings to continue to roast uncovered for a further 10 - 15 minutes, or until crispy and puffed up.  Gently toss the scratchings in a bowl with a sprinkling of sea salt and/or your favourite herbs/spices.