Ingredients

• 1 whole rind from a pork shoulder or belly (about 1 1/2 pounds), cut in to 1/5 inch slices
• 1/3 cup of kosher salt

Directions

1. Toss the pork rind slices in some salted boiling water and boil for one minute. Remove, strain, rinse in cold water, and let drip off.

2. Mix slices with generous amount of salt and spread out evenly on sheet pan. Roast in a 400°F oven until crispy, 25 to 35 minutes (turn cracklings occasionally to cook evenly). Drain and cool on paper towels and serve.

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