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HOW TO MAKE PORK SCRATCHINGS - Second attempt, an absolute success.
If you do it this way, you will not be disappointed, so read on dear friend.
Click here to see our original pork scratchings recipe, to be honest, it was not a complete success, but you might like to take a look anyway.
We are going to look a little deeper into this subject soon, so follow us on twitter or sign up to the newsletter, and we'll let you know as soon as we have more to read about.
If you click on a picture, you can see a much bigger version.
Morrisons Supermarket sell the skin by itself, so get in there!
remove the wrapping, it's ready scored!
Cut it into pieces and soak in very salty water (brine). We left it in for a day. The smell is not nice.
Pour away the salt water and rinse.
Turn the oven on, hot... 200°c. Pre heat a heavy iron dish until it's nice and hot. Add the skin pieces to the dish, they will sizzle as the remaining water boils off.
PUT THEM IN THE OVEN.
The following pictures are the various stages of cooking.
We have taken the dish out of the oven to show you each stage.
After 10 minutes, the pieces should have started to cook, they will be dry.
After 30 minutes some of the fat should have rendered away from the skin, and is cooking the pieces quite nicely.
They are starting to look like proper pork scratchings now!
Bubbling away, give them a stir. Beware at this point they might spit when you move them.
After a while, the bubbling fat seems to change and bubble a bit less. They are starting to smell like pork scratchings now.
Keep moving them every time you take them out of the oven, this is for even cooking.
When you are happy, pour off the excess fat, be careful, it's still hot.
Take them out of the dish and put them on some kitchen paper to absorb as much remaining fat as possible.
Looking good.
Looking very good.
Put some in a bowl and add salt to taste. After a short while they should be cool enough to eat.
Then eat them warm, nice!
A TOTAL SUCCESS.
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