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Matt Weedon shares the key to perfect pork scratchings in his recipe. Perfect for parties, scratchings take a while to prepare but will taste so much better than the shop-bought variety.
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