How to make pork scratchings
7 December 2016
No one can resist a piece of freshly made pork crackling, but perfect crackling isn’t just for Sunday roasts – ask your butcher for a piece of pork skin and make these scratchings for a tasty snack or party nibble or to garnish any pork dish.
1
Sprinkle the pork skin liberally with the salt and leave for 20 minutes
2
Preheat the oven to 220˚C
3
Brush the excess salt from the skin and pat dry
4
Cut the skin into 1cm strips
5
Place between 2 heavy baking trays lined with parchment paper and put in the oven with a weight on top
6
Check the skin after 20 minutes, if it is not crisp, return to the oven
7
Drain on kitchen towel and leave to cool
8
Store in an airtight container for up to 3 days
Variations
Try mixing the salt with spices, cayenne pepper or herbs for an extra flavour kick.
Richard Davies boils, dries and then deep-fries his pork skin for a lighter puffed-up texture.
Get in touch
Please sign in or register to send a comment to Great British Chefs.
