Crunchy pork crackling is a popular side dish. Remember to make enough for the cook to enjoy as well.
- 24cm piece of pork rind, (500g) scored
- 2 tablespoons olive oil
- 2-3 teaspoons sea salt or table salt
Preheat oven to 220C or 200C fan-forced.
Place crackling rind-side up onto a rack over a shallow baking dish. Brush well with oil. Sprinkle generously with salt.
Roast for 40 to 50 minutes, or until small bubbles form on surface and rind is golden and crisp. Cool for 5 minutes, then cut into pieces with kitchen scissors.