- 500g pork rinds
- 4 cloves garlic, peeled, left whole
- 1 large onion, quartered
- 1 tbsp salt
- 1 tsp peppercorns
- 2L water (enough to fully cover rinds)
- cooking oil, enough for deep frying
- salt and pepper, to season
Simmer pork rinds in water seasoned with garlic, onion, salt and peppercorns. Cook until tender, about 40-50 minutes.
Preheat oven to 93°C. Using a pair of scissors, cut rinds into 1½ inch squares. Bake for about 1–1½ hours, or until rinds are thoroughly dry. Remove from oven and set aside to cool down (or refrigerate to cook at another time).
Heat oil to medium–medium-high, or 180°C. Fry 2-3 minutes, or until golden brown. Drain excess oil. Sprinkle with salt and pepper immediately.