Stegt flæsk

Method

1. Scrub 200 g of waxy potatoes, leaving the skins on, and put them in a small pan of cold water with 0.5 tsp of the salt. Bring to the boil and simmer 18-20 minutes, until a knife slides in without resistance. Drain and keep warm in the covered pan.
2. Pat 150 g of pork belly slices completely dry with kitchen paper and season both sides with 0.5 tsp of salt. Dry meat is what gives brittle rind rather than a chewy one.
3. Lay the slices in a cold, dry heavy frying pan — no oil, the belly renders its own fat — and set over medium heat. Fry 6-8 minutes on the first side, pressing them flat with a spatula, until deep golden, then turn and fry 6-8 minutes more. Spoon off the rendered fat into a cup as it collects so the slices fry rather than swim. Lift onto a rack in a warm place; the rind should crackle when tapped.