Pork Scratchings

[lessci]

I've found the trick to making my own is to brine 1st. I cut the skin up to the size I want and soak on 50g salt to 200mls water for 24 hours, dry thoroughly, then oven for 30-40 minutes at 200-220C

 

[JenniferM55]

I've found the trick to making my own is to brine 1st. I cut the skin up to the size I want and soak on 50g salt to 200mls water for 24 hours, dry thoroughly, then oven for 30-40 minutes at 200-220C

What a brilliant idea! Love them salty too. Thank you.

 

[Bex72]

I've read pork scratchings can be ground and used in place of breadcrumbs. I'd like to have a go at making chicken goujons using the 'secret' Colonel Saunder's KFC spices. It'll be a sort of faux KFC. Plus scratchings are yummy on their own.

Does anyone know of where I can get a good supply, or recommend a brand? Most of the bulk buy on Amazon are either fried in oil or enhanced with a load of Es, and just when I think I discovered a brand; customer reviews put me off.

The best scratchings I've ever tasted was purchased in a butcher's shop in Tring, they were sold in a plain plastic bag, we were passing through at the time.

Thanks for any recommendations.

I fried some streaky bacon so it was v v crispy and whizzed it up, it was delicious.
I cannot read "pork scratchings" without remembering a scene from The Detectorists (such a fab humane series, lovely music, I could watch over and over).

 

[DCUKMod]

I do slow oven, the up the heat for the last, maybe 10 minutes?

I tend to put the slab of skin in the oven intact for a few minutes. The heat makes is much, much easier to cut, whether with a knife or scissors. I cut the pieces to about 1.5-2 times the size I want when finished.

The air fryer has revolutionised all this though, in the the heat is very even, and dry, and rendering the fat often puffs it up. Gammon crackling is the best, without exception.

 

[JenniferM55]

I do slow oven, the up the heat for the last, maybe 10 minutes?

I tend to put the slab of skin in the oven intact for a few minutes. The heat makes is much, much easier to cut, whether with a knife or scissors. I cut the pieces to about 1.5-2 times the size I want when finished.

The air fryer has revolutionised all this though, in the the heat is very even, and dry, and rendering the fat often puffs it up. Gammon crackling is the best, without exception.

Great suggestions here.... thank you!