Fried pork skins with woodruff salt
Simmer pork skins in stock for three hours. Strain skins, lie flat, and chill. When the fat has set hard, cut and scrape it off with a knife, leaving just the skin. Shred. Dehydrate at 60C for 12 hours, until they’re hard and slightly flexible. Deep fry in grapeseed oil at 180C for ten to twenty seconds. Drain and season.