1. Prep the skin:
   • Slice the pork skin into strips or chunks about 2–3cm wide.
   • Pat dry thoroughly and sprinkle all over with sea salt.
   • Place skin-side up in a roasting tin and leave uncovered in the fridge overnight to air-dry.
2. Slow render:
   • Preheat the oven to 140°C fan.
   • Roast the skin skin-side up in a shallow tray for 90 minutes, turning halfway through.
   • This step slowly renders the fat while beginning to dry the surface.
3. Cool and dry:
   • Remove from the oven and place the pieces on a wire rack to cool completely. This helps the surface firm up, which improves the final puff.
4. Final roast for crisping:
   • Turn the oven up to 220°C fan.
   • Return the cooled skin to a clean dry tray, skin-side up again, and roast for 15–25 minutes, until golden, puffed and blistered.
   • Keep an eye on them — they can go from golden to burnt quickly.
5. Season:
   • Toss with extra sea salt or any dry seasoning you like while still warm.

Multi-Cooker Option

Ninja Foodi / Air Fryer:

• After slow-roasting and cooling, crisp the scratchings in the Air Crisp mode at 200°C for 5–10 minutes until blistered and golden.
• Work in batches to avoid overcrowding.
• Line the basket to catch rendered fat for later use.
• Let cool slightly before seasoning.