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