The folder name
Please choose a different name.
Please enter a name for the new folder.
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
1 pork belly skin
Place the squares in a container and cover with malt vinegar and a handful of salt. Leave for 2 hours
1 handful of salt
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
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.