How to make pork scratchings

How to make pork scratchings

by Great British Chefs7 December 2016

How to make pork scratchings

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.

Sprinkle the pork skin liberally with the salt and leave for 20 minutes
Preheat the oven to 220˚C
Brush the excess salt from the skin and pat dry
Cut the skin into 1cm strips
Place between 2 heavy baking trays lined with parchment paper and put in the oven with a weight on top
Check the skin after 20 minutes, if it is not crisp, return to the oven
Drain on kitchen towel and leave to cool
Store in an airtight container for up to 3 days


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.

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