Chicharron

• 700-900g pork skin
• 480ml rapeseed oil
• Salt
• Salsa or guacamole, to serve

1. Preheat the oven to 120°C.
2. Cut the skin into large, wide pieces, about 15cm long by 10cm wide.
3. Lay the skin on a rack set over a baking tray and bake for 1 hour.
4. Reduce the heat to 100°C and bake for 2-3 hours or until it’s a dark caramel brown colour and the top is no longer moist and sticky (the bottom may still be slightly moist with fat).
5. Wash the rack and tray, return the rack to the tray and set next to the hob.
6. Heat the oil in a large casserole dish over a high heat. When very hot, at least 160°C, add a piece of pork skin. After about 30 seconds it should bubble and buff up into a chicharron. Flip if necessary to ensure that both sides are cooked. Once puffy and golden brown, transfer to your prepared baking tray and season with salt.
   1. Repeat with the remaining pieces of pork skin.
7. Serve as soon as the pieces have cooled with salsa or guac. You can also store the pieces in an airtight container for up to 5 days.