Making Pork Scratchings: Deep Fat Fryer Magic

Pork scratchings are a popular snack in the UK, often enjoyed with a pint of beer. They are made from pig skin and can be cooked in the oven or fried. Deep-frying is the quickest way to cook pork scratchings, but it can be messy and smelly. Oven-baked scratchings are also delicious and can be just as crunchy.

How to cut pork rind

Cutting pork rind can be tricky, as it is very tough. You will need a very sharp knife or kitchen scissors to cut through it.

If you are cutting raw pork rind, it is recommended that you first soften it by placing it in the microwave for a few minutes. You will need to keep an eye on it, as you only want to soften the rind, not cook it. Once the rind is soft, cut it into thin strips, and then into bite-sized pieces.

If you are cutting cooked pork rind, you can use kitchen scissors to cut it into strips or bite-sized pieces.

How to fry pork scratchings

Pork scratchings are a tasty, crunchy snack made from pig skin. They are often enjoyed with a pint of beer and are a popular pub snack. You can, however, make them at home. Here is a step-by-step guide to frying pork scratchings.

Ingredients and Equipment:

First, you will need to gather your ingredients and equipment. For this recipe, you will need:

• Pork rind or pork belly (with the fat attached)
• Salt (regular table salt or celery salt)
• Oil for frying (vegetable, sunflower, canola, or another neutral-flavoured oil)
• Optional spices/seasonings: garlic powder, onion powder, paprika, chilli powder, etc.

You will also need a sharp knife or scissors, a chopping board, a bowl, a deep heavy pot or frying pan, and some kitchen paper or paper towels.

Preparation:

Before you start frying, there are a few important preparation steps to ensure your pork scratchings turn out crispy and delicious.

• Cut the pork rind into thin strips or small squares. The size doesn't have to be exact, but thinner pieces will cook more evenly.
• Dry the pork skin pieces well with a paper towel. Removing excess moisture will help make the scratchings crispy.
• If desired, you can sprinkle your chosen spices and seasonings over the pork skin. Regular table salt or celery salt is a must for that classic savoury flavour, but you can also experiment with other seasonings like garlic powder, onion powder, or paprika to add extra flavour. Mix well to ensure the seasonings are evenly distributed.

Frying:

Now it's time to fry your pork scratchings!

• Heat oil in your deep, heavy pot or frying pan. Use enough oil to cover the pork pieces—about half a centimetre deep.
• When the oil is hot, carefully add the seasoned pork skin to the pan. Be careful not to add too much at once, as this can lower the oil temperature and affect the cooking.
• The pork rind will start to cook and may stick together. Try to separate the pieces to ensure even cooking.
• Keep the heat high, and continue cooking until the pork pieces puff up and turn golden brown.
• Remove the scratchings from the oil and place them on a paper towel to cool and absorb any excess oil.

Serving:

Once your pork scratchings have cooled down, it's time to enjoy your handiwork! Sprinkle on some more salt or your desired seasonings if needed. Pork scratchings are typically served as a snack with a cold beer, but you can also add them to a charcuterie board or crumble them over a salad or soup for a crunchy topping.

Tips:

• Be sure to use a deep, heavy pot or pan for safe frying.
• Keep a close eye on the scratchings as they can burn quickly.
• Make sure the oil is hot enough before adding the pork to ensure crispiness.
• If you prefer your scratchings well-done and extra crispy, you can fry the pork rind a second or third time. This will give them a lighter, crispier texture.

Enjoy your homemade pork scratchings!

How to season pork scratchings

Pork scratchings are a popular snack, often served in pubs and bars, and they're super easy to make at home. You can season them with just about anything, but here are some ideas to get you started.

Salt

The most common seasoning for pork scratchings is salt. You can use regular table salt, sea salt, or Himalayan salt. The salt will help draw out the moisture from the pork skin and give it that signature crunch.

Fennel and Salt

For something a little different, try grinding fennel seeds and salt together with a pestle and mortar. This combination will give your pork scratchings a unique, subtle anise flavour.

Smoked Paprika

If you're looking for a smoky kick to your scratchings, smoked paprika is a great choice. It will give them a deep red colour and add a nice warmth to the flavour.

Cayenne Pepper

For those who like it hot, cayenne pepper is an excellent option. It will give your scratchings a spicy kick that's sure to keep your taste buds tingling.

Garlic Powder

Garlic powder will add a savoury punch to your scratchings. It's a great way to add extra flavour without the spiciness of some other seasonings.

Black Pepper

A classic seasoning, black pepper will give your scratchings a little extra kick. You can also use white pepper or cayenne pepper for even more heat.

Other Ideas

Really, the possibilities are endless when it comes to seasoning pork scratchings. You could try onion powder, yeast extract, or even Bovril for a unique twist. Get creative and experiment with different combinations to find your perfect flavour profile!

How to store pork scratchings

Homemade pork scratchings are best enjoyed fresh, but if you have any leftovers, proper storage will be key to maintaining their texture and flavour.

Storing Homemade Pork Scratchings

Firstly, add salt to taste to any remaining scratchings. Then, find a sealable, adequately-sized plastic container. Line the bottom of the container with a few layers of kitchen paper—this will absorb any excess fat from the scratchings. Place the scratchings inside and seal the container.

Where to Store Pork Scratchings

Always store the container of scratchings in the fridge. This will help to extend their shelf life.

Even when stored properly, pork scratchings can go stale quickly. It's recommended that you eat them within seven days, but they should last for about one to two weeks if stored in the fridge.

Checking for Spoilage

Always use your senses to judge the quality of the pork scratchings. If they smell off, appear mouldy, or taste stale, discard them.

How to serve pork scratchings

Pork scratchings are a popular snack in pubs and bars, often served with a cold beer or cider. They are also a tasty addition to a charcuterie board and can be crumbled over a salad or soup for a crunchy texture.

If you're serving pork scratchings as a snack, simply place them in a bowl and season with a sprinkle of smoky paprika or celery salt. For a more substantial offering, serve them with an apple dip. Make a simple apple sauce by peeling, coring, and roughly chopping two cooking apples and one eating apple. Place the apples in a pan with a teaspoon of golden caster sugar and a glug of cider. Stir occasionally until the mixture forms a thick sauce.

For a more sophisticated presentation, arrange the pork scratchings on a plate with a double layer of kitchen paper to drain off any excess oil. You can also serve them on a meat and cheese board with pickles and olives.

Pork scratchings can be served warm or cold, and they pair particularly well with a pint of bitter.

Frequently asked questions