MeatAlison Lambert

PORK SCRATCHINGS

MeatAlison Lambert
I think this may be a British thing....pork scratchings!  To some it may sound disgusting, to others (like myself) they are quite moreish.  My husband thought he would give them a go and too our delight they were wickedly good, especially along side a fantastic beer like Emersons. 
If you want to have a wicked little snack you will need to pre-order some pork skin from your butcher and you will need to allow a day or two for them to dry out properly. They are worth it....




PORK SCRATCHINGS


PORK SCRATCHINGS

800g piece pork skin
2 Tbsp sea salt flakes

oil for frying


Cook pork skin in salted water over medium-high heat until very tender (1 hour).  Preheat oven to 110C.  Drain skin, cool slightly, then scrap off as much fat as possible.  Score the skin, place flat skin-side up, on a wire rack, season with salt, then bake until skin cracks (8-10hrs).  Cool slightly, then break into pieces.

Pre heat oil in a deep sided pot to 175C (test a little piece first).  Carefully fry the scratchings in batches until crisp (1-2 minutes; be careful as the oil may spit).  Drain on kitchen paper and sprinkle over sea salt flakes.  Cool and serve with a good beer.  Store in a airtight container for a couple of weeks.