Thai Crispy Pork

Directions

1. 1
   Score the skin on the belly of pork crossways with a sharp knife.
2. 2
   Brush the skin with the vinegar and leave to dry. Repeat three times, then rub the pork skin with the salt.
3. 3
   Cut the pork crossways into thin strips. Spread out the pork on a baking tray and cook in a preheated oven at 120°C/250°F/Gaslh for about 3 hours until completely dry.
4. 4
   Heat the oil in a wok, add the pork strips in batches and deep-fry for about 5 minutes, or until the skin has crackled and is golden.