Pork Scratchings

Step 1

Cut the 1 lb pork skin into 1-inch strips. Place in a pot, cover with cold water, add 1 tbsp salt and 2 tbsp white vinegar. Bring to a boil, then simmer for 1 hour until the skin is tender and translucent.

Step 2

Drain the skin and pat dry thoroughly with paper towels. Spread on a baking sheet and refrigerate uncovered for 2 hours to dry out completely.

Step 3

Preheat oven to 250°F. Arrange the dried skin in a single layer on a rack over a baking sheet. Roast for 2 hours until the skin is dry and slightly curled, but not browned.

Step 4

Heat 2 cups vegetable oil in a deep pot to 350°F. Working in batches, fry the dried skin for 2-3 minutes until they puff up and turn golden brown. Do not crowd the pan.

Step 5

Remove with a slotted spoon and drain on paper towels. Immediately season with 1 tsp black pepper and extra salt to taste. Let cool completely before serving.

Step 6

Store in an airtight container for up to 3 days. Re-crisp in a 300°F oven for 5 minutes if needed.