How to make pork scratchings at home in your oven.

This is our second attempt & a total success.

If you do decide to make scratchings using this method, it’s pretty easy and we don’t think you will be disappointed, so read on dear friend.

You can also 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 / facebook or sign up to the newsletter, and we’ll let you know as soon as we have more to read about.

Variations on a theme… A new section on our ‘how to make pork scratchings at home’ page. If you have a new way of doing them, let us know.

From: Arioch
I recently came across your scratching recipe and it is how I make them except, I add a splash of cider vinegar to the salt brine. Also for a real authentic taste crumble a knor or oxo chicken stock cube and a salt over the pieces during cooking or just after taking them out of the oven.

How to make Pork Scratchings
Print Recipe
it's a doddle!
Servings Prep Time
1 person 10 minutes
Cook Time
1 hour
Servings Prep Time
1 person 10 minutes
Cook Time
1 hour
How to make Pork Scratchings
Print Recipe
it's a doddle!
Servings Prep Time
1 person 10 minutes
Cook Time
1 hour
Servings Prep Time
1 person 10 minutes
Cook Time
1 hour
There is only one ingredient
The other stuff you should already have
Servings: person
  1. Buy some raw pork rind. Most butchers will be able to sell this to you. Morrison's Supermarket sell the skin by itself, this is where we got ours
    morrisons raw pork rind for crackling
  2. Remove any wrapping from the pack, ours is ready scored!.
Cutting & Brining
  1. Cut it up into pieces, as big as you want, remembering that it will shrink after it has been cooked. Then soak in very very salty water (brine). We left ours in the brine for one whole day (24 hours). The smell is not very nice.
    raw pork rind in brine
  2. Next, pour away the salt water brine and rinse under cold running water until all the brine has been washed away.
  3. Then turn the oven on, turn it on HOT... 200°c. Pre-heat a heavy iron dish until it's nice and hot. Then add the cut up pieces to the dish, they will sizzle and steam as any remaining water boils off.
  1. After 10 minutes, the pieces should have started to cook, and they will be dry. No water will remain. We found every time we opened the oven, steam came out.
  2. After 30 minutes some of the fat should have rendered away from the skin, the liquid fat is no helping to cook the pieces quite nicely.
  3. Soon, they are looking like proper pork scratchings!
  4. Bubbling away, give them a stir to allow for even cooking. Beware at this point they might spit hot fat at you when you move them, so wear gloves and stand back.
  5. After a while, the bubbling fat sound seems to change and become less vigorous, it bubbles a little bit less than at the start. Now they should be starting to smell like proper pork scratchings.
  6. Keep moving & stirring them every time you take them out of the oven, this helps with even cooking.
Finishing Up
  1. When you are happy, pour off the excess fat, but be careful, it's still very hot.
  2. Take them out of the dish and put them on some kitchen paper to absorb as much remaining fat as possible.
  3. Looking good...
  4. Looking very good...
  5. 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!
  6. Seal the remaining scratchings in an air-tight plastic container, for later use. We added a few layers of kitchen paper underneath to absorb any remaining fat. Put them in the fridge for added shelf life. Eat sooner rather than later.
Recipe Notes

The End.

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