How to make pork scratchings at home in your oven.
This is our second attempt to make pork scratchings at home. Frankly, it was a total success.
So, if you do decide to try this method, we think you will find that it's pretty easy. We don't think you will be disappointed, so read on dear friend.
Going forward, we will be adding a few other variations on this method. This is the best method we have tried, the scratchings were crispy and salty, just perfect. But as time has passed, we have now tried a few different ways to prepare the rind, used different cooking fats and oils. We have used salt during cooking, and added flavourings during and after cooking. All of these things affect the end result. So as soon as we get some time we will be adding more and more methods to this section!
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How to make Pork Scratchings
- An Oven
- A Heavy Iron Dish/Pan
- A Wooden Spatula
There is only one ingredient
- 855 grams Pork Rind for Crackling the size of this in unimportant
The other stuff you should already have
- 1 litre Water for brine
- 50 grams Salt for brine
- 5 grams Salt for flavour
- Buy some raw pork rind. Most butchers will be able to sell this to you. Morrison's Supermarket sells the skin by itself. This is where we got ours from.
- Remove any wrapping from the pack and recycle or dispose of it correctly. You can see that ours is ready scored!
Cutting & Brining
- Cut up the rind into pieces. make them as big as you want, but remember that they will shrink after they have been cooked. Then soak the rind 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 the rind under cold running water until all the brine has been washed away. Allow to dry for a short while.
- Then turn the oven on, turn it on HOT... 200°c. Pre-heat a heavy iron dish until it's nice and hot. Take the dish out of the oven and add the cut-up pieces. They will sizzle and steam as any remaining water boils off. Return the dish and the rind to the hot oven.
- 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 now helping to cook the pieces more evenly.
- Soon, they are looking like proper pork scratchings!
- They are now bubbling away. Give them a stir to allow for even cooking. Beware at this point the scratchings may pop and spit hot fat at you when you move them, so wear gloves/protection and stand well 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 are starting to smell like proper pork scratchings.
- Keep moving & stirring them every time you take them out of the oven to check them. This helps with even cooking.
- When you are happy, pour off the excess fat, but be careful, it's still very hot.
- Take the pork scratchings out of the dish and put them on some kitchen paper to absorb as much remaining fat as possible.
- They are looking good...
- They are looking very good...
- Put some scratchings in a bowl and add salt to taste. The salt should stick to the pieces. 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 - you have been warned.