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
Remove any wrapping from the pack, ours is ready scored!.
Cutting & Brining
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.
Next, pour away the salt water brine and rinse under cold running water until all the brine has been washed away.
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.
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.
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.
Soon, they are looking like proper pork scratchings!
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.
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.
Keep moving & stirring them every time you take them out of the oven, this helps with even cooking.
When you are happy, pour off the excess fat, but be careful, it’s still very hot.
Take them out of the dish and put them on some kitchen paper to absorb as much remaining fat as possible.
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!
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.