As I often use thinly sliced Pork Belly meat for cooking, I buy a large block of pork belly so that I can thinly slice it by myself. Before slicing, I need to remove the rind. I used to secretly waste the rind because I didn’t want eat it. NOT ANY MORE! In this easy method, I can make delicious crackling chips without fail, and my family loves them.
- Preheat the oven to 200℃. Lightly oil a baking tray.
- First of all, the rind should be dry. Remove fat from the pork rind as much as you can. Use a sharp knife to score the rind finely. Cut into 5-6cm pieces, and place on the prepared baking tray with the rind-side up. Sprinkle generously with Salt.
- Bake for 10 minutes and turn them over (rind-side down), bake for 10 minutes and turn over again (rind-side up), then bake 15 more minutes or until bubbles are formed on the surface and crispy.