500 g Pork rind

Roast the rind in a preheated oven, 190-200oC (375-400oF), Gas Mark 5-6, for 10 minutes, keeping your eye on it after that. The fat should render and the skin become crispy. Remove and leave to cool on kitchen paper. Cut the rind into short pieces and store what you do not want immediately in an airtight container. It will last for at least 2 weeks.