Preheat your oven to 220C (200C fan forced).
Score the rind as much as you can. You need a very sharp knife or even a good Stanley knife if you have one. Be careful, this can be dangerous! You can roll up the rind and then slice horizontal, roughly 3 cm apart. This allows you to score more at once so it is easier. Once you have done this, roll it back out and then add a few more scores if required.
Line a baking tray with baking paper, and lay down the pork rind.
Drizzle the melted coconut oil or ghee over it and use your hands or a brush to coat the rind evenly.
Sprinkle with salt and pepper and rub the rind with your hands to coat evenly.
Place in the oven for 20-30 minutes, keeping an eye on it in case it begins to burn (which can happen quite quickly).
If there are parts that aren't crispy enough, break off the crispy parts and place the rest back in the oven for a couple more minutes.
Break apart, store in a glass jar or container and enjoy!
Ingredients
Directions
Preheat your oven to 220C (200C fan forced).
Score the rind as much as you can. You need a very sharp knife or even a good Stanley knife if you have one. Be careful, this can be dangerous! You can roll up the rind and then slice horizontal, roughly 3 cm apart. This allows you to score more at once so it is easier. Once you have done this, roll it back out and then add a few more scores if required.
Line a baking tray with baking paper, and lay down the pork rind.
Drizzle the melted coconut oil or ghee over it and use your hands or a brush to coat the rind evenly.
Sprinkle with salt and pepper and rub the rind with your hands to coat evenly.
Place in the oven for 20-30 minutes, keeping an eye on it in case it begins to burn (which can happen quite quickly).
If there are parts that aren't crispy enough, break off the crispy parts and place the rest back in the oven for a couple more minutes.
Break apart, store in a glass jar or container and enjoy!
Once I have one piece I can’t stop!