I know it's quick to buy a pack of pork cracklings from the butcher or the supermarket, but it doesn't beat the homemade ones - in my world.

Start by cutting off the unnecessary fat under the cracklings. It makes it harder to get them crispy.

Cut the skin into pieces about 0.5-1 cm thick and length as desired. It takes quite a bit of arm strength to cut it.

Boil them in lightly salted water for 25 minutes.

Take them out and let them dry, preferably using a kitchen towel.

Put them in a bag with salt and close the bag. Shake it well to distribute the salt evenly.

Place them on a baking tray lined with parchment paper and cook them for 20-30 minutes at 200 degrees Celsius (392 degrees Fahrenheit) fan-forced in the oven.

They begin to pop and it makes a mess, but it's worth the effort.

Let them cool on grease-absorbing paper afterwards.