📝 About This Recipe
A quintessential British tavern classic, these pork scratchings are the pinnacle of salty, crunchy indulgence. Crafted from high-quality pork rind and double-cooked to achieve a glass-like shatter and a melt-in-the-mouth fatty underside, they offer a rustic intensity that store-bought versions simply cannot match. Seasoned with a bespoke blend of sea salt and aromatic spices, they are the ultimate companion for a cold ale or a sophisticated cider.
🥗 Ingredients
The Pork
- 1 kg Pork Skin (Rind) (high quality, from the shoulder or belly, with about 0.5cm of fat left on)
The Brine & Prep
- 2 tablespoons White Vinegar (to rub on the skin for extra crispness)
- 1 tablespoon Fine Sea Salt (for the initial dehydration phase)
Signature Seasoning Blend
- 1.5 tablespoons Maldon Sea Salt Flakes (crushed slightly)
- 1/2 teaspoon Smoked Paprika (for a hint of color and depth)
- 1/2 teaspoon White Pepper (ground)
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1 pinch Cayenne Pepper (optional, for a subtle heat)
- 1/4 teaspoon Dried Sage (rubbed into a fine powder)
Frying Medium
- 500 ml Lard or Vegetable Oil (for the secondary flash-fry)
👨🍳 Instructions
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1
Begin by cleaning the pork rind. Use a sharp knife or a clean safety razor to scrape away any stray hairs. Pat the skin extremely dry with paper towels; moisture is the enemy of crunch.
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2
Using a very sharp chef's knife or a pair of kitchen shears, cut the pork skin into uniform strips or bite-sized nuggets, roughly 2cm by 4cm. Remember they will shrink during cooking.
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3
Place the pork pieces in a large bowl and toss with the white vinegar and the fine sea salt. This helps to break down the surface proteins and draw out moisture.
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4
Preheat your oven to 140°C (285°F). Line a large, rimmed baking sheet with parchment paper and place a wire cooling rack on top.
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5
Arrange the pork pieces on the wire rack in a single layer, ensuring they are not touching. This allows the heat to circulate 360 degrees around each piece.
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6
Slow-roast the pork for approximately 90 minutes to 2 hours. You are looking for the fat to render out and the skin to become hard and translucent, like amber. They should look 'cooked' but not yet puffed.
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7
Remove the tray from the oven and carefully pour off the rendered liquid lard (save this for roasting potatoes later!). Let the pork pieces cool completely at room temperature.
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8
While the pork cools, combine all the ingredients in the 'Signature Seasoning Blend' section in a small jar and shake well to combine.
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9
Heat the lard or vegetable oil in a deep, heavy-bottomed pot or a deep-fryer to 190°C (375°F). Use a thermometer to ensure accuracy.
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10
Carefully drop the cooled pork pieces into the hot oil in small batches. They will immediately sizzle and begin to 'pop' and puff up. This 'flash-fry' creates the classic bubbly texture.
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11
Fry for only 2-3 minutes until they are golden brown and have expanded significantly. Do not overcook at this stage or they will become bitter.
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12
Use a slotted spoon to remove the scratchings and place them immediately into a large metal bowl lined with a single sheet of paper towel.
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13
While the scratchings are still hot and glistening with oil, sprinkle generously with the seasoning blend. Toss well to ensure every nook and cranny is coated.
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14
Allow the scratchings to cool for at least 15 minutes before serving. This cooling period is vital as it allows the structure to set into its final, brittle crunch.
💡 Chef's Tips
Always use a wire rack during the oven phase to prevent the pork from sitting in its own grease, which leads to chewiness rather than crunch. Ensure the pork is completely cool before the second fry; the temperature shock is what causes the skin to puff up beautifully. If you prefer a 'hard' scratching, leave more fat on the rind; for a lighter 'puff' style, scrape away most of the fat before roasting. Store any leftovers in an airtight container with a piece of paper towel to absorb humidity, though they are best eaten within 24 hours. Be extremely careful when frying as the pork can occasionally 'pop' and splatter oil; use a splatter screen if necessary.
🍽️ Serving Suggestions
Serve in a rustic wooden bowl alongside a pint of chilled English Bitter or a dry Apple Cider. Pair with a side of sharp Bramley apple sauce for dipping to cut through the richness of the fat. Include them as a crunchy element on a British 'Ploughman’s Lunch' platter with sharp cheddar and pickled onions. Crush a few scratchings and sprinkle them over a bowl of creamy potato and leek soup for an incredible texture contrast. Enjoy as a high-protein, low-carb snack for a keto-friendly alternative to potato chips.