Pork scratchings

Pork scratchings are a favourite snack in our house, and what snack is more truly FatSteak Club? Crunchy, fatty, spicy, highly flavoured bites, perfect for dipping, on their own, or with a cold glass of something.

Small bags can be quite expensive. So when I saw rolled sheets of pork skin in my local supermarket I wondered how easy it would be to turn it into crispy rinds. The untreated pork skins are not that popular, so often sold cheap - my recent bargain was three big sheets for 32p!

Unless you have a very sharp knife and some muscle the skin can be very tough to cut. Save yourself the effort and grab a pair of kitchen scissors. They make short work of the preparation.

Step 1 - Prepare the skin

• Preheat your oven to 180C

• I lined my grill pan with foil and put the rack in, you want the hot air to get all around your scratchings

• Cut the skin into long strips and then into pieces, use scissors!
  Top tip: check the width of your grill rack. The pork pieces will shrink by about two thirds, you don’t want them falling between the grid!

• Tip the rinds into a bowl and coat in vinegar

• Add your seasonings - be bold. Salt, pepper, chilli flakes, paprika, whatever takes your fancy

• Give them a good mix and let sit for about 20 mins

• The seasonings will naturally stick to the fat side of the scratchings, and not the skin, but don’t worry

 

Step 2 - Roast the rinds

• Lay pork rinds on to your rack

• Cook for 30 - 35 minutes, check to see if they are browned all over and starting to blister

• Crank the oven up to 250C

• Pop back into the oven for another 10 - 15 minutes

Allow to cool then sprinkle with more seasoning or sea salt flakes. Serve with a cold beverage of your choice, and maybe a dip or two on the side.

 

 Ingredients - Pork scratchings

• 1 sheet pork skin

• 1 tbsp apple cider vinegar

• Sea salt

• Cracked black pepper

• Seasonings of your choice