How to make pork scratchings at home in your oven.

If you're on a quest to master the art of making delectable pork scratchings right in your own kitchen, you've come to the right place. After rigorous testing of various techniques, we've honed in on a method that consistently yields light, crispy, and irresistibly salty pork scratchings.

Embark on this culinary adventure and dazzle your friends and family with your homemade pork scratchings. Good luck, and happy cooking.

More Methods Coming Soon

Our journey to perfect the ultimate pork scratchings recipe is an ongoing adventure. We've discovered that even minor adjustments can significantly elevate the quality of your homemade pork scratchings. Our current method, which we believe delivers unparalleled results—yielding scratchings that are light, crispy, and seasoned to perfection—has been fine-tuned through extensive experimentation with various preparation techniques.

From exploring alternative cooking fats and oils to tinkering with the timing of salt application and experimenting with diverse flavour profiles, each modification has uniquely impacted the end product. We're thrilled to share these culinary insights with you as you learn how to make pork scratchings that are truly exceptional.

Keep an eye on this section, as we'll soon be unveiling additional tried-and-true methods to further enrich your pork scratchings repertoire. Stay tuned for more delectable updates!

Make pork Scratchings in a frying pan!

We've been inundated with queries from our readers curious about whether it's possible to make pork crackling in a frying pan. Intrigued by the challenge, we ventured to test this alternative method and were genuinely impressed by the results.

It's crucial to highlight that the frying pan method diverges from our oven-based approach in several key aspects, such as cooking time and the resulting texture of the crackling.

For those without an oven or who simply have a preference for pan-cooking, rest assured, we've got you covered. Click here to explore our straightforward guide on using a frying pan to create mouth-watering pork crackling

Keep Clean & Wear Protection when Cooking

When embarking on the culinary journey of making pork scratchings, prioritising safety is paramount, especially when dealing with very hot oil. We strongly recommend wearing an apron to shield your clothing from any oil splatters that may occur during the cooking process.

Additionally, while it might seem a bit over-the-top, wearing protective eyewear can offer an extra layer of security. When it comes to hot oil, it's always better to err on the side of caution.

If you find yourself in need of specialised aprons or protective eyewear for your pork scratchings adventure, don't hesitate to check out our shop. A few simple precautions can go a long way in preventing mishaps, ensuring both a safe and delightful cooking experience.

How to make Pork Scratchings / Pork Crackling

If you're looking to make delicious scratchings at home using your oven, you've come to the right place! On this page, we'll provide you with a detailed guide, complete with helpful pictures, to ensure your success. Making scratchings in the oven is a simple process that anyone can master, and we're here to show you how. So, whether you're a seasoned cook or a novice in the kitchen, you'll be able to create crispy, flavorful scratchings that will impress your family and friends. Read on for all the information you need to get started.
4.50 from 4 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Any
Cuisine British, Snacks
Servings 1 person
Calories 1276 kcal

Equipment

  • An Oven
  • A Heavy Iron Roasting Dish or Pan
  • A Wooden Spatula
  • An Apron (to keep yourself clean)

Ingredients
  

There is only one ingredient

  • 855 grams Pork Rind for Crackling The size of this is not important

The other stuff you should already have

  • 1 litre Water for Brine
  • 50 grams Salt for Brine
  • 5 grams Salt for Flavour

Instructions
 

What type of pork rind should I buy to make pork scratchings at home?

  • When it comes to buying pork rind from a butcher, you're in luck because you have a great deal of freedom to choose the right type of rind for your needs. While most commercial pork scratchings use rind from the shank of the pig, buying from a butcher means you can have a say in the selection process.
    To ensure you get the best possible pork rind, we recommend consulting with your butcher and asking for their recommendation. They can advise you on the ideal cut of pork for your scratchings and provide you with fresh, high-quality rind that will yield the best results.
    By taking the time to talk with your butcher and make an informed choice, you'll be well on your way to creating delicious, crispy scratchings that are sure to impress. So don't be afraid to ask questions and seek out expert advice when buying pork rind for your scratchings.
  • When purchasing pork rind from a supermarket, it's essential to choose the right type to ensure you get the best results. We recommend looking for rind with a thick layer of fat as this will provide the optimal texture and flavor.
    While you may be tempted to opt for a larger piece of rind to get more for your money, it's crucial to remember that rind with little or no fat can be more challenging to cook properly. Instead, focus on finding rind with a thin, even layer of fat, which will yield crispy, flavorful scratchings.
    In most supermarkets, you'll find a range of sizes and thicknesses of pork rind available, so take your time to choose the right one for your needs. By prioritizing quality over quantity and selecting rind with a thick layer of fat, you'll be able to create delicious scratchings that are sure to impress.

How to Prepare your Pork Rind for Cooking

  • Buy some raw pork rind. Morrison's Supermarket sells the rind for crackling by itself. This is where we got ours from.
  • Before starting to prepare your pork rind, it's essential to remove any packaging and dispose of it properly. Whether it's recyclable or not, make sure to follow the appropriate disposal guidelines to minimize your environmental impact.
    Once you've unwrapped the rind, take a moment to inspect it. If you're lucky, you may find that it's already scored, which can make the preparation process much easier. Scoring helps the rind to cook evenly and prevents it from curling up, resulting in a more even, crispy texture.
    If your rind isn't scored, don't worry; you can easily do it yourself.
    By taking the time to remove the packaging and score your pork rind properly, you'll be setting yourself up for success and ensuring that your scratchings turn out perfectly.

Cutting & Brining the Rind

  • Cut the rind into pieces. You will need a very sharp knife. make them as big or small as you want, but remember that they will shrink after they have been cooked. long pieces will curl up, so bear this in mind.
  • Pork Rind is difficult to cut. See the preparation method we use on or making pork crackling using a frying pan for a safer method. If you do use our microwave method, then you can't brine the rind, so skip the next two points and jump to the oven section.
  • Then soak the rind in very very salty water (called brine). We left ours in the brine for one whole day (24 hours). After a while, it will start to smell. 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. Sieve the pieces and allow them to dry for a short while.

Put the Rind in the Oven

  • Then turn the oven on, turn it on HOT... 200°c. Pre-heat a heavy iron dish until it's nice and hot. A heavy iron dish aids even cooking.
  • Take the dish out of the oven and add the dry cut-up pieces. They will sizzle and steam as any remaining water boils off. You do not need to add any extra oil or fat, but you can add a little if you prefer or your rind has a particularly thin layer of fat under the skin. Return the dish and the rind to the hot oven.

Should I add Fat to my Homemade Pork Scratchings?

  • When I originally made these, I did not add any oil or fat to the dish because the rind was quite fatty. But recently, I have noticed that the rind I get from Morrison's is a little thin on the fat side of things. So, If you are using pork rind that doesn't have much fat, then I advise adding some fat or oil. It helps to keep things from becoming dry and sticking together. I have used sunflower oil in the past and it has worked just fine. I'm sure that lard would also work well and may give a little bit of extra flavour. I once used Duck Fat which didn't seem to work well.

Cooking your Pork Scratchings in the Oven

  • After about 10 minutes, the pieces should have started to cook, and they will be dry. No water will remain. Every time we opened the oven, hot steam came out. So don't stand too close to the oven as you open the door, or you may get a hot blast in the face! Also, opening the door to let out the steam seems to help with the overall crispiness, as the dryer the air is inside the oven, the crispier the crackling becomes.
  • 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. This is usually why it is not necessary to add any extra oil or fat.
  • Soon, they are starting to look a lot like proper pork scratchings!
  • As you can see from the image, they are now bubbling away nicely. 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 you may want to wear gloves, as well as an apron. Stand well back.
  • After a while, the bubbling fat sound seems to change and become less vigorous. They are bubbing gently, a little bit less than at the start. They are also starting to smell like proper pork scratchings (which is a relief).
  • Every time you open the oven to have a look, keep moving and stirring them. This really does help with even cooking.

How can I Tell When my Pork Scratchings are Cooked?

  • It can seem difficult to work out exactly when the scratchings are ready. It's also very easy to overcook scratchings and burn them. We recommend that you err on the side of caution and take them out earlier rather than later.
  • It's too easy to keep cooking them in the oven for a little bit longer, just because you see one piece that's not done. But by trying to cook the last piece, you will ruin the rest. This is why we remind you to keep moving and turning them. It really helps with even cooking.
  • While the scratchings are cooking, they won't necessarily be hard and crunchy, no matter how cooked they are. This may seem odd. Because they are warm, they will be a bit bendy. So, trying a piece straight from the oven is not a reliable way to see if they are ready or not.
  • When you are happy with the way the scratchings look, take them out of the oven for the final time. Pour the excess fat into a container, we use a small ramekin. Be careful, the fat is still very hot.
  • Take the pork scratchings out of the dish and put them on some kitchen paper. This will absorb as much remaining fat as possible.
  • They are looking good...
  • They are really looking very good now...
    how to make pork scratchings
  • Put a few scratchings in a bowl and add salt to taste. The salt should stick to the pieces. As the scratchings cool, the salt is less likely to stick, so add while warm.
    After a short while, they should be cool enough to eat. Then eat them warm, nice!

How do you Store Homemade Pork Scratchings?

  • If you don't eat all of the scratchings in one go (which is unlikely!), then you will need to store the rest of them.
    Add salt to the remaining scratchings to taste ('to taste' means as much or as little as you like).
    Find an adequately sized plastic container that can be sealed. Add a few layers of kitchen paper to the bottom of the container, this will absorb any remaining fat from the scratchings.
    Then put the remaining scratchings into the container and seal it properly.

Where Should I Store my Homemade Pork Scratchings?

  • Always store the container in the fridge.
    This will extend the shelf life of your homemade pork scratchings.

How Long can you Store Homemade Pork Scratchings?

  • Eat them sooner rather than later - you have been warned.
    Pork scratchings go stale fairly quickly.
    I would say eat within seven days. Don't let them get stale!

Notes

The End.
If you like this recipe, you can share it with others, or print it out.
Calories are based on the weight of the rind reducing by 50% once cooked.
Carbohydrates: Zero / Trace
Due to the low carbohydrate levels in pork scratchings, people on a low carb diet (keto diet) may see these as a good snack choice.
Do not take medical advice from a pork scratchings website.
Click here to read more about pork scratchings on a low carb/keto diet.
Remember, if you don't have an oven or would rather use a frying pan, this is also possible, we have the perfect frying pan method too!
Keyword at home, crackling, oven, pork scratchings

Recommended Equipment

Below are a few quick links to some recommended equipment that you may need for cooking perfect pork scratchings at home on the oven. We can't find any links to the actual roasting dish that we used. It was given to us as a gift and I sadly dropped on the floor. It's now in two pieces! These links are affiliate links so we may make a few pennies when you buy something, which will help us pay our web hosting costs. Thank You.

making pork scratchings at home cast iron roasting pan

Le Creuset Enamelled Cast Iron Roasting Dish

If money is no object, then this is the one you looking for!

Staub Oval Roasting Dish - Graphite Grey

Middle ground between the cheaper and more expensive options

Argon White Rectangular Baking Dish - Cast Iron

A more cost effective solution that the Le Creuset option

The Wooden Spatula

Plastic is bad for the planet and silicone toold are not sturdy enough. Sometimes the scratchings stick to the bottom of the roasing dish, so a wooden spatula is the best option. It's also good because it won't damage any non stick surface that your dish may have.

Tala FSC Certified Beechwood Set of 3 wooden Spatulas

Cheap, cheeful, perfectly adequate for the job in hand. FSC certified too to help the planet a little bit. If you ignore the carbon footprint of the amazon shipping process!

Invisible Footprints Bamboo Cooking Utensils – Dishwasher Safe & Planet-Friendly

I like bamboo, and these look good too.

Cooking Protection

A Pork Scratchings Apron

All cooks need an apron. We have designed a pork scratchings apron for the cook who has everything. If you love pork scratchings then this is the unisex apron you need!
Click the image or click here to have a better look.

Protective eyewear

It's bad news if fat spits in your eye. Maybe you need some goggles!

Be lazy efficient

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13 Comments

  1. Author

    5 stars
    I tried this recipe and it works a treat!

  2. “Seal the remaining scratchings in…”

    What are “remaining scratchings”? I am unclear on what this means. Please advise.

    1. Author

      if you put a few warm scratchings in a bowl to eat immediately, you ‘might’ have some left. If so, put the remaining scratchings in an airtight container, to keep for later. Or ignore this if you ate all of the scratchings you made in one go/sitting. 🙂

  3. I tried this and my scratchings are REALLY chewy. Have I cooked them too long, or not long enough?

    Thanks!

    1. Author

      I’ve had this happen too. Usually, it’s from not being cooked for long enough.
      They are always a bit chewy when you test them straight from the oven, but they should crunch up as they cool.
      Also, remember about the water content, you are trying to dry them out as it were, so opening the oven lets out the steam and can help.
      Open the oven, give them a stir around, which also helps cooking evenly.
      glad you gave it a go!

  4. 4 stars
    Nice recipe! The phrase is:’to err on the side of caution’, though, not ‘to air’.

    1. Author

      Ta. If that’s the only error, I’d be surprised.

  5. Is it normal for it to smell so bad when is in the oven? I tried it but the stench is so bad I couldn’t force myself to eat them afterwards thinking of the smell.

    1. Author

      Yep, I’m afraid so. Once you get past the bad smell part, they start to smell better. Remember, you are only cooking the skin. Usually, to make crackling, you have a whole roast dinner going on. All the other yummy bits mask any of the ‘less nice’ rind smells. Also, once cooked, pop them in a box with some kitchen roll and put them in the fridge. Maybe after a day, you’ll have forgotten about the bad smell!

  6. 5 stars
    I have done this recipe several times with the skin from various joints of pork. When the skin hasn’t had much fat Ive added a little lard. Depending on the cut the time in the oven varies widely. I just keep checking them for a golden colour. Every time they come out amazing ….and salty. No need to add salt afterwards I find. Thanks for the recipe ….. a firm family favourite!

    1. Author

      Hi, thanks for the comments. Lard is a good choice. I totally agree, because it’s a natural product, there are many variables. So the best option is to keep an eye on them. After a few attempts, you soon learn to judge each batch on its own merits. keep up the good work!

  7. 4 stars
    I live in Canada, and pork scratchings are not available here. Sometimes we have the American “pork rinds” but this is not the same. Therefore I try to make my own. My benchmark for success is “Midland Snacks” scratchings, which are my favourite brand when I’m in England. I find this oven method results in scratchings that are more similar to crackling. While still good, they are not perfect. The method I have had the most luck with is on the stove, in a large heavy-bottomed pot. I find it helps to cook them SLOWLY at a lower temperature than one might expect. It takes a few hours. Also one must stir and turn them over constantly, because when they get to a certain temperature they get sticky, and if they stick to the pan or each other it is difficult to salvage them. For those who aren’t as desperate as I am, the oven method is fine. One more piece of advice I have is to use a small amount of Bovril or Knorr soup powder as well as salt to season. Then they will be pretty good.

    1. Author

      Hi, thanks. Lots of UK pork scratchings contain yeast extract, so you adding Bovril in your method, would seem like the perfect home method to achieve the same result.

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