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Pork Scratchings

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
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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.
 
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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