pork belly skin 200g piece,
scored (ask your butcher)
white wine vinegar 2 tsp
sea salt, paprika or celery salt to serve
Lightly salt the skin then put it on a rack over a dish and leave uncovered in the fridge overnight.
The next day, wipe the skin with kitchen paper and rub all over with vinegar. Cut into strips.
Heat the oven to 140C/fan 120C/gas 1. Arrange the pork on a clean rack over a roasting tray. Cook for 1 hour, draining off the fat now and again. Turn the oven up to 200C/fan 180C/gas 6 and keep cooking until golden brown, crisp and starting to bubble. Toss with sea salt and any other seasonings before serving.