Pork scratchings

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.

First published in 2015





  • Deep-fryer


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
Place the squares in a container and cover with malt vinegar and a handful of salt. Leave for 2 hours
  • malt vinegar
  • 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
First published in 2015

Soft-spoken and faultlessly modest, chef Matt Weedon prefers to let his accomplishments in the kitchen speak for themselves.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Steven Edwards
Steven Edwards
Nicholas Balfe
Nicholas Balfe
Load more