As I often use thinly sliced Pork Belly for cooking, I buy a large block of pork belly so that I can thinly slice by myself. Before slicing, I need to remove the rind. I used to secretly waste the rind because I didn’t want eat it. NOT ANY MORE! In this easy method, I can make delicious crackling chips without fail, and my family loves them.
Ingredients
Pork Ring
Salt
Oil
Method
Preheat the oven to 200℃. Lightly oil a baking tray.Remove fat from the pork rind as much as you can. Use a sharp knife to score the rind finely. Cut into 5cm pieces or strips, and place on the prepared baking tray with the rind-side up. Sprinkle generously with Salt.Bake for 10 minutes and turn them over (rind-side down), bake for 10 minutes and turn over again (rind-side up), then bake 15 more minutes or until bubbles are formed on the surface and crispy.
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