Peau de Porc Croustillante

• 500 g/1 lb pork skin
• salt and freshly ground pepper
• 1

Roll up the pork skin, tie tightly with string and add to a large pan filled the water. Season and simmer slowly being careful not to let the water boil. Skim the surface as necessary. Add the mirepoix of vegetables and the bouquet garni and very slowly for 2–3 hours, or until tender. Leave the rolled pork skin to cool in the liquor then remove the string, roll tightly in cling film and