RECIPE COURTESY OF ERIK LEONG, CHEF DE CUISINE AT MAHINA & SUN’S
PHOTOGRAPHY BY DUKE KENNEY
Boil pork skin for 2 hours in water.
When skin is tender remove from water and scrape off all excess fat and meat.
Cut skin into small rectangles, place on a wire rack and bake in the oven at 200 degrees until dry (5-6 hours).
Deep fry dried pork skin. Season aggressively after skin has puffed up and doubled in size.
Serve with dipping sauce (recipe below).
¾ cup apple cider vinegar
2 cloves garlic
3 Hawaiian chili peppers