Pork scratchings
They're completely worth the effort
Pork scratchings are outrageously delicious, whether you're nibbling them from a bowl in your local pub, or eating them at home. Luckily, making them at home could not be easier. They're so worth the effort, and homemade scratchings definitely taste better.
What is the difference between pork scratchings and pork crackling?
The main difference between the two is that scratchings are cooked just once, meaning they're crunchier. However, pork crackling is often cooked twice, meaning the second cook helps them puff up a little.
How do you cook pork scratchings?
The trick is to cook them low and slow, to really dry out the skin and cook them, then blast them in the oven on a high heat where (hopefully) you should see them puff up.
What do you season pork scratchings with?
We've gone with fennel and salt, a classic combo. However, you can season them however you want - cayenne pepper for a bit of a kick, and we also love ours with smoked paprika.
- Yields:
- 2
- Prep Time:
- 10 mins
- Total Time:
- 2 hrs 10 mins
Ingredients
- 300 g
pork belly skin, your local butcher should be able to help with this
- 4 tsp.
sea salt
- 2 tsp.
fennel seeds
Directions
- Step 1Cut pork skin into 2.5cm pieces. Add to a pan of cold water and bring to the boil. Simmer for 15 minutes.
- Step 2Strain off the pork pieces and pat dry with a paper towel. Lay the pork pieces flat on a baking tray and dry out in a low oven at 80ºC (60ºC Fan) for 1 hour.
- Step 3Meanwhile use a pestle and mortar to grind the fennel seeds and salt together. After the hour, remove pork skin from the oven and increase the temperature to 240ºC (220ºC Fan).
- Step 4Season pork pieces with fennel salt and bake in the oven for approximately 20 minutes. You should see the pork pieces puff up and become crispy. If the crackling looks like it’s jumping and popping, this is normal.
- Step 5Line a plate with a double layer of kitchen towel. Remove pork scratchings from oven when crispy and dry and drain on kitchen paper.
- Step 6Serve warm or cold.
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