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 seal until needed, however; they are best served freshly deep-fried.
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