Desired amount of Pork Rind-remembering that there is a lot of shrinkage.
salt to taste
Preheat oven to 195 C/375 F Fan Forced.
Wash and dry your pork rind if desired. Trim off the stamps if you don't want to eat them.
Lay your rind on a rack, or tray with holes in it elevated above another collection tray beneath (to catch the excess rendered fat.) Don't allow the pork rind to overlap. Sprinkle generously with salt and cook in the hot oven for 8 minutes, to soften the rind.
Remove rind from oven and allow it to cool enough so you can touch it. Using quality kitchen scissors, cut your rind into your desired shape. I personally love to make pork crackle straws, and cutting the rind this way makes it very easy to do. The softened rind should be easy to cut through.
Place your cut rind back onto the baking rack or tray with holes in it, above the collection tray, and arrange so the pieces aren't touching each other. Sprinkle it again with some salt.
Return the tray to the oven and continue baking at the same temperature for another 30- 40 minutes or till cooked as desired.
If your crackle is not crunchy enough, turn the heat up on the oven to 200 C/392 F and continue to cook until the crackle is crunchy. Generally this takes no longer than another 5 minutes. Watch during this time to make sure it doesn't over cook.
Store your crackle in an airtight container for up to 5 days, using kitchen toweling to line the container to soak up any potential moisture. You can trim any ink stamps off your rind before baking if you wish to. I simply cut them out when I am cutting up the rind with scissors.You can use other seasonings, such as this delicious home made BBQ Seasoning Mix to sprinkle on your rind prior to baking.