Crispy pork chips

If you regret that the delicious crust of a grilled suckling pig, roast pork or pork knuckle is eaten up too quickly, this crunchy snack is definitely the right thing for you! Pork skin is processed into gelatin in the industry and can be found in gummy bears, tablet casings, fruit juice or cream cheese. But in many countries, fried, baked or grilled pork skin is also considered a delicious snack. For example, the popular snack is available in the USA as "Pork Rinds", in Spain as "Cortezas" or in Denmark as "Flæskesvær".

➊ First, cut the rind into strips about 2 cm wide and 8 cm long - you may need to use a carpet knife or sharp scissors for this. Bring the water to the boil in a large pot and cook the skin strips in it for a good 20 minutes until they look a little glassy and the edges are slightly curled. The water must not be salted, as the salt would make the strips hard and inedible. Then drain in a colander, place on a kitchen towel, pat dry and leave to dry.

➋ In the meantime, prepare a grill with a lid for indirect grilling and heat it to around 220 °C. Put the pork rind strips in an enamelled or stainless steel grill tray and season generously with salt. Cover with a second grill tray or a cake rack or similar and place in the grill. Grill for around 50 minutes. While the strips are popping, the grill will bang and sizzle, so it is important to cover the grill tray. If the pork chips are not crispy enough, simply extend the grilling time a little longer. Then drain briefly on kitchen paper and season with the BBQ seasoning. The snacking fun can begin!