Pork Scratchings
I love pork scratchings. Often too thick, too salty and too always greasy, they’ve got a back name, but it’s easy enough to make good por scratchings. I’ve no idea if these are they, but they provide the perfect toothsome snack. I was shopping for beer at Block and Bottle when I saw Steven the butcher trimming the skin off a chunk of beutifully aged pork. He’d done a great job of leaving most of the fat on the meat (where it should be).
I couldn’y resist seeing ig the skin was available, and it was! An experiment was on the cards.
Things to note…
- The skin was so thin in places I was concerned it would burn
- It’s super tough. I cut it into 4 eventually
- Half way through cooking it got much easier to cut the skin
- I tried both salt and peppper based streak seasoning. Salt is the way forward
You will need
- A piece of pig skin with as much fat attached as possible
- Salt
- Strong scissors
Do
- Pop the oven on about 100oC
- Cut the skin up if you can
- Roast for about 20 minutes
- Slice it up
- Add a good shake of salt and continue roasting
- Pout off the fat as needed
- Turn the heat up to 150 for the last ten minutes or so
- Drain and rest on kitchen paper.
- Store in an airtight jar, I dried mine in the oven
Result
Salty, crunch, dangerously easy to break a tooth. Best served with a shot of bourbon, a dash of pickle juice and a slice of pickle.
