400g pork skin with at least 5mm fat
2g smoked paprika
Score the fat of the skin at 1cm intervals
Pour boiling water on the pork, skin side up (this opens the score marks)
Pat dry with a paper towel and rub salt on the skin and into the cuts
Leave uncovered in the fridge to dry out overnight
Cut the pork, where the score marks are into strips
Lay on a wire rack and roast for 20 minutes (or until crispy and golden) on 220 degrees Celsius.
Season with spiced salt
Please visit us at Vadas Smokehouse & Bakery, situated at Spier Wine Farm, Baden Powell Drive in Stellenbosch. You can check out the rest of our menu at https://www.vadas.co.za/menu. We look forward to welcoming you. We are open for lunch and dinner 7 days a week, except for Sunday nights.