How to make Pork Scratchings
So, you want to make scratchings at home in the oven, well this the page to use. Here you will find a clear description with pictures. It's very easy.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 1 person
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 traditional butchers will be able to sell this to you. Some supermarket will be able to as well. Morrison's Supermarket sells the skin by itself. This is where we got ours from.
Remove any wrapping from the pack and recycle it or dispose of it correctly. You can see that ours is ready scored which helps a lot!
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 (called brine). We left ours in the brine for one whole day (24 hours). The smell is not very nice.
Next, pour away the saltwater 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.
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 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.
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 or you may get a hot blast in the face! Opening the door to let out the steam seems to help, 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.
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 air 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.They won't necessarily be hard either, which may seem odd. Because they are warm they will be a bit bendy. Trying one straight out of the oven is not the best way to work out 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 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 really looking very good now...
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!
If you don't eat all of the scratchings in one go, then you will need to store the rest of them.Add salt to the remaining scratchings to taste (to taste = 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.Always store the container in the fridge. This will extend the shelf life of your homemade pork scratchings.Eat them sooner rather than later - you have been warned. Pork scratchings go stale fairly quickly. Don't let them get stale! The End. If you like this recipe, you can share it with others, or print it out. Calories are based on the weight 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!