Watercress salad with pork crackling and dried bladderwrack

Instructions

1. Bring the brine to a boil, let it cool, and place the sliced pork rind in the brine. Let the rind cure for two days in the fridge.
2. Then heat the oven to 170 degrees and roast the rinds until they are like crispy pork crackling.
3. DRIED SEAWEED: Dry the seaweed in a dehydrator or in the oven at 50 degrees with the door ajar for approx. 6-8 hours, or until it is crispy dry.
4. Crush dried seaweed in a mortar. Toss the watercress with oil. Arrange a salad of pork crackling and watercress tops. Sprinkle seaweed powder on top.