Want to know how to make pork scratchings? We recently attended the BBC Good Food Show at the NEC in Birmingham. Whilst conducting tasting sessions of our Pork Cracklings and Pork Crunch, we met a guy that we got chatting to who turned out to be head chef for a well known football club. He told us that he made his own Pork Scratchings and actually used them as a garnish on fine-dine plates of food! Turns out that a few of you have tried DIY Pork Scratchings, so if you're tempted - give this a go:
To make pork scratchings, also known as pork rinds or pork cracklings, you'll need a few basic ingredients, and a little time. Here is a simple recipe to make pork scratchings at home:
Ingredients - you'll need:
Pork skin. You can usually find it at a butcher or ask your local grocery store if they have it available. Make sure the skin has some fat attached to it, as this will help with the frying process.
Salt
Optional: Additional spices or seasonings of your choice (such as paprika, garlic powder or chilli powder, for example)
Instructions:
Preheat your oven to 275°F (135°C).
Start by cleaning the pork skin. Rinse it under cold water and pat it dry using paper towels. Remove any excess moisture from the skin.
Cut the pork skin into small pieces or strips, around 1 inch wide.
Place the pork skin pieces on a baking sheet or in a shallow baking dish. Sprinkle a generous amount of salt evenly over the pieces. You can also add other spices or seasonings at this point, depending on your preference.
Put the baking sheet or dish into the preheated oven and let the pork skin cook slowly for about 2 to 3 hours. This slow cooking process will render the fat and allow the skin to become crispy.
Occasionally check on the pork skin while it's cooking. You may notice some fat pooling on the baking sheet. You can remove the excess fat if desired to avoid excessive greasiness - be careful not to burn your fingers!
After a few hours, the pork skin should have turned into crispy, golden brown Pork Scratchings. Remove them from the oven and let them cool down for a few minutes.
Once the Pork Scratchings have cooled, you can enjoy them as a snack on their own or use them as a topping for salads, soups, or other dishes.
Note: It's important to handle hot fat with caution and ensure that the pork skin is completely dry before cooking to minimise the risk of oil splatters or accidents.
Alternatively of course you can always grab yourself a pack or two of delicious Hogs! Although it's important to remember that both Pork Cracklings and Pork Crunch are different snacks to Pork Scratchings. You can think of Pork Crackling as very similar to Pork Scratchings but without the rock hard bits to break your teeth (although they are still super crunchy); and Pork Crunch (or Pork Puffs as some people call them) are more like a crisp - puffed up, bigger, lighter and with much less fat.
Which of the following have you tried cooking at home?
Pork Scratchings
Bread
Pizza
Crisps
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