It's pretty simple really. It has always annoyed me that when I make pulled pork I have the skin left over, I don't like wasting things more so when it's meat.
This isn't the "correct" way but I have had good results, and deep frying them is too much hassle, and they spit ridiculous amounts of fat everywhere.
1) Take your skin, it's probably already scored, but I tend to make deep cuts where you will chop it up anyway.
2) You then need to salt it, you can use plain salt or I have some that I added toasted fennel seeds to. Using large salt crystals is quite good as you can brush the majority off before roasting, it will be pretty salty anyway.
3) Leave it in the fridge for 2/3 days to dry out.
4) Pat the skin dry and remove any excess salt. Chop the skin up into bite sized pieces and place them on a baking tray.
5) Set oven to 200C and whack them in. You are basically cooking them until they are golden brown and curled up, you need to keep an eye on them and drain off the fat regularly as it renders.
6) As a final step just before they are done you can sprinkle them in a spice mix of your choosing give them a toss and leave them in long enough just to toast the spice (1-2mins).
As I say that isn't how you are really supposed to do it, and they are on the crispy side but everyone at work kept coming back for more, so they can't be that bad!
Ps. Remember to keep the fat for roasting potatoes etc!
