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Ingredients
- pork belly skin 200g piece, scored (ask your butcher)
- table salt
- white wine vinegar 2 tsp
- sea salt, paprika or celery salt to serve
Method
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Step 1
Lightly salt the skin then put it on a rack over a dish and leave uncovered in the fridge overnight.
-
Step 2
The next day, wipe the skin with kitchen paper and rub all over with vinegar. Cut into strips.
-
Step 3
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.
Nutritional Information
- Kcals 69
- Fat 5g
- Protein 5.8g
- Salt 0.9g
