Pork scratchings

Remove the skin from the pork belly and cut into 1 inch square pieces. It helps to have 1/2cm of fat left on the skin

Place the squares in a container and cover with malt vinegar and a handful of salt. Leave for 2 hours

Preheat the oven to 200°C/gas mark 6

Strain off the vinegar marinade and reserve for the next time you make scratchings. Place the skin pieces in a saucepan and cover with cold water. Bring to the boil, then drain and place the scratchings in a tray

Cook in the oven for 20–30 minutes until crisp. Drain off the fat and dry the scratchings on kitchen paper

Preheat a deep fryer to 120°C

Finally, fry the scratchings for 4 minutes then drain on kitchen paper. Season with salt and serve