Pig crackling. Or scratchings from pig skin, intrepid eating.
This is intrepid eating at it’s best. The skin of the pig. Well if I put it that way it’ll seem much more different than the usual bag of pork scratchings bought down the pub. Yet again, it’s tasty, and easy to make. And cheap.
So get some skin from your butcher, or should you live in the UK, Morrisons will have it usually for sale (cheap). Cut it into pieces, maybe 4cm by 12cm, it needs to fit in an oven tray, and easy to handle.
Preheat the oven at 180C. Boil a kettle. Put the pieces in a tray, skin side up, and pour the kettle over them. Don’t leave them, pour the kettle, drain the water and then dry the pieces with a kitchen towel. Dry the tray. Put the pieces back into the tray, sprinkle with salt, put them in the oven until they puff up, crispy and delicious.