Puffed Crackling

• 200 g pork skin
• salt
• oil – for deep frying

Boil the pork skin for 4 hours. Drain in a colander. While warm, scrape the inside fat out so that you are mostly left with the skin. Place on Silpat mats weighted down onto dehydrator trays and dehydrate at 55°C for 48 hours. Once dehydrated, cut into small pieces and fry at 200°C until puffed and crispy, and season with salt while the crackling is still hot.

Keep on silica gel and sea