Method

• 1.
  Place pork skin in a large saucepan and cover with cold water. Bring to a simmer over medium-high heat. Simmer, covered, for 2 hours or until skin is tender enough to pierce easily with a skewer. Drain, then gently lift skin onto a wire rack set over a baking tray, fat-side up.
• 2.
  Use a knife to remove as much fat as possible. Preheat oven to 140°C/120°C fan-forced. Bake skin, turning once, for 2 1/2 hours or until dried out, no visible fat is present and skin is transparent and very light golden. Set aside to cool completely on rack. Snap or use strong kitchen scissors to cut into rough 3cm pieces.
• 3.
  Meanwhile, to make the rosemary and garlic salt, line a baking tray with baking paper. Combine all ingredients on prepared tray. Bake for 35-40 minutes or until dried out and crispy (but not browned). Cool on tray, then roughly crush together using your fingertips.
• 4.
  Heat the oil in a large saucepan over medium-high heat to 180°C (a cube of bread will turn golden in 60 seconds when the oil is hot enough). Deep-fry pork skin in small batches, 3-4 pieces at a time, carefully stirring and turning occasionally using a slotted spoon, for 30-50 seconds until puffed and light golden. Drain on paper towel.
• 5.
  Sprinkle puffed skins with rosemary and garlic salt to serve.