Caitlin Robertson has created one of the best snacks we’ve ever tasted….and the best thing is, it’s the perfect snack while camping and hiking because it lasts for a few days out of the fridge.
She says “I love watching Masterchef for inspiration but I am a big fan of my local paper. On Wednesday it has an "ask a chef" section and I usually challenge myself to bake that.”
Her fondest food memory is “All of my family and a few friends sitting around the cramped dining table having a thousand conversations all at once. The younger ones that require at least one person's full attention and at least two other conversations being talked over one another across the table. Stories you have heard for the 10th time that week, kids chatting about school along with the weird and wonderful tales from the work week.”
Preheat your oven to 200°C. Place the raw pork crackling on a cutting board and slice or cut with scissors into thin slices, approximately 1 cm in width
With half the pork skin, put it into a bowl and cover with half of the Himalayan salt. Mix and add more if necessary. (This is the nude crackling)
Place the slices on a baking tray, skin side up.
With the other half of the skin, add the rest of the Himalayan salt, chilli and the Chinese Five Spice. Mix until all the skin is covered. Add more pink Himalayan salt if required. (Naughty crackling)
Place in the oven and set the timer for 15 minutes. When it beeps, remove the tray and carefully pour off the fat into a jar.
Place it back in the oven and repeat again 10 minutes later. Let the fat in the jar cool and store in the fridge which can be used for cooking other food.
Continue to bake the crackle for another 20 - 30 minutes or until reached desired crispiness
Servings 8