📝 About This Recipe
A quintessential staple of British pub culture, these pork scratchings are the gold standard of savory snacking. Crafted from slow-roasted rind and seasoned with a precise blend of spices, they offer an addictive, thunderous crunch followed by a melt-in-the-mouth richness. This recipe transforms humble pork skin into a gourmet masterpiece that captures the nostalgic essence of a cozy English local.
🥗 Ingredients
The Rind
- 1 kg Pork Rind (high-quality skin with a thin layer of fat attached, hair removed)
- 2 tablespoons Fine Sea Salt (for drawing out moisture)
The Signature Seasoning
- 1 teaspoon Smoked Paprika (for a subtle depth of color and flavor)
- 1/2 teaspoon Garlic Powder (finely ground)
- 1/2 teaspoon Onion Powder (for savory complexity)
- 1/2 teaspoon White Pepper (for a sharp, traditional kick)
- 1/4 teaspoon Ground Ginger (a secret British pub ingredient for brightness)
- 1/4 teaspoon Caster Sugar (to balance the saltiness)
- 1/4 teaspoon Celery Salt
👨🍳 Instructions
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1
Begin by preparing the pork rind. Using a very sharp knife or a clean craft blade, score the skin side in a crosshatch pattern, being careful not to cut all the way through the fat.
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2
Pat the pork rind extremely dry using paper towels. Moisture is the enemy of the crunch, so take your time with this step.
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3
Rub the 2 tablespoons of fine sea salt deeply into the scores and across the surface of the skin. Place the rind on a wire rack over a tray and refrigerate uncovered for at least 2 hours (ideally overnight) to air-dry.
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4
When ready to cook, preheat your oven to 150°C (300°F). This low temperature ensures the fat renders slowly without burning the skin.
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5
Rinse the excess salt off the pork rind under cold water, then pat it dry once more until it is bone-dry to the touch.
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6
Cut the rind into bite-sized strips or squares, roughly 2cm by 3cm. Remember they will shrink slightly during the roasting process.
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7
Arrange the pieces in a single layer on a wire rack set over a deep baking tray. This allows the hot air to circulate and the fat to drip away.
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8
Roast in the center of the oven for 1.5 to 2 hours. The pieces should look golden and the fat should have significantly rendered out.
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9
While the pork is roasting, combine all the ingredients in the 'Signature Seasoning' section in a small bowl and mix thoroughly.
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10
Increase the oven temperature to 220°C (425°F) for the final 10-15 minutes. Watch them like a hawk; this is the 'puffing' stage where they become light and crispy.
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11
Remove the tray from the oven once the scratchings are bubbly, puffed, and deep golden brown.
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12
Immediately transfer the hot scratchings into a large metal bowl. While they are still glistening with hot fat, toss them with the seasoning blend until evenly coated.
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13
Spread them out on fresh paper towels to drain and cool completely. They will continue to crisp up as they reach room temperature.
💡 Chef's Tips
For the best results, source your pork rind from a local butcher rather than a supermarket to ensure it hasn't been pre-treated with excess moisture. If the skin isn't puffing up in the final stage, your oven might not be hot enough; don't be afraid to use the grill/broiler for 2 minutes, but stay focused to prevent burning. Always store cooled scratchings in an airtight container; they will stay fresh and crunchy for up to 5 days. Avoid using coarse rock salt for the final seasoning as it won't adhere to the nooks and crannies of the puffed skin. If you prefer a 'softer' bite (known as 'pork cracklings'), leave a slightly thicker layer of fat on the rind before roasting.
🍽️ Serving Suggestions
Serve in a brown paper bag or a rustic wooden bowl for that authentic British pub aesthetic. Pair with a pint of room-temperature Best Bitter or a crisp, cold English Apple Cider. Accompany with a side of sharp Bramley apple sauce for dipping to cut through the richness. Serve alongside a Ploughman's lunch consisting of extra mature cheddar, pickled onions, and crusty bread. Enjoy as a high-protein, low-carb snack during a weekend football match.