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Pork Scratchings

pms543

Well-Known Member
Messages
348
Can anyone recommend a brand that is GLUTEN FREE as well as suitable for diabetics? Thanks
 
I like the Black Country scratchings, or those we make ourselves.

Best of all are from a street market in Thailand. Likely cooked in ancient vegetable or peanut oil, but I turned my blind eye to that !
 
I love them but I think I would break my teeth on them lol
 
I like these golden Crunch which are lighter and easier on the teeth, and are gluten free I believe unless there's soem hidden int he seasoning but its not listed on the packet

Home - The Real Pork Co

WHAT WE’RE ALL ABOUT The Real Pork Co was born in 1974 and we’re based in Tamworth, arguably the heart and centre of England. We are still a British family owned and run business with a passion for making deliciously traditional flavoursome savoury snacks, with a twist! We love the humble pork...
www.realporkco.com
 
the curator, sainsbury sell them. soft on the crunch also.
 
KennyA said:
Black Country Pork Scratchings. Not bought from them for a few months but I think it's just pigskin and salt, norhing else.
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I’ve had them. Had no idea GF. Not bad. My wife does a nice cackling with the pork. Which does get snaffled up pretty quick.
 
Jaylee said:
I’ve had them. Had no idea GF. Not bad. My wife does a nice cackling with the pork. Which does get snaffled up pretty quick.
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Does she laugh gleefully as she serves the pork?

edit ; sorry to derail
 
The skin from ham hock after the joint has been boiled makes good, soft with a slight crunch, scratchings. Especially if removed with some fat attached. Just dry it, season with salt and black pepper, and finish it in a hot oven for about 5-10 mins.
 
Pipp said:
The skin from ham hock after the joint has been boiled makes good, soft with a slight crunch, scratchings. Especially if removed with some fat attached. Just dry it, season with salt and black pepper, and finish it in a hot oven for about 5-10 mins.
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Yes.
I make crackling out of the skin/fat on a joint of ham. I cook it as normal, trim the fat off, then crackle it in the airfryer. Very, very, nice.
 
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