Air-Fried Pork Scratchings: A Crunchy, Crispy, Easy Treat

Pork scratchings are a popular pub snack in the UK, and they're easy to make at home in an air fryer. You can buy pork skin from your local butcher or supermarket, or you can remove the skin from a pork roast. The process is simple: clean and cut the pork skin, season it, and then cook it in the air fryer until crispy. You can also use an oven to make pork scratchings, but an air fryer is quicker and easier.

Cleaning and preparing the pork skin

The first step in making pork scratchings in an air fryer is to clean and prepare the pork skin. You can purchase pork skin from your local butcher or supermarket, or you can remove it from a pork roast. It is important to ensure that the pork skin is of good quality and thoroughly cleaned. If it appears dirty, wash it properly and dry it with a paper towel.

The amount of fat on the pork skin can impact the crispiness of your scratchings, so you may want to remove some of the excess fat if you desire thinner, crispier scratchings. This can be done by boiling the skin, which will make it softer and easier to scrape. You can use a sharp knife to remove any remaining fat.

Once your pork skin is cleaned and prepared, cut it into uniform pieces. Cutting the skin into small squares or strips will help promote even cooking and crisping.

Dehydrating the pork skin

The dehydration stage is key to achieving the perfect crunch for your pork scratchings. Start by cleaning the pork skin and removing any excess fat if you want thinner, crispier scratchings. Then, cut the skin into small squares or strips to promote uniform cooking and crisping.

Lay the pork skin pieces in a single layer in your dehydrator and set the temperature to 60°C. Leave the skin to dehydrate for around 5-6 hours to ensure as much moisture as possible is removed. You can also use an oven set to its lowest temperature, ideally 50-60°C, and leave the pork skin to dry out for 6-8 hours.

Once the pork skin is fully dehydrated, you can store it in an airtight container until you are ready to air fry it.

Cutting the pork skin into chunks

• Start by thoroughly cleaning the pork skin. Remove any excess fat if you want thinner scratchings, as this can impact the crispiness of the final product. A sharp knife can be used to scrape away any remaining fat from the skin.
• Cut the pork skin into uniform pieces. Cutting the skin into small squares or strips of equal size will help ensure even cooking and crisping. Aim for pieces that are around 1 cm wide and 2-3 cm long.
• If you prefer your pork scratchings in a specific shape, you can use kitchen scissors to cut the pork skin to your desired shape after the initial cooking or air-frying step.
• Keep in mind that the pork skin will shrink during cooking, so you may want to cut slightly larger pieces than your desired final size.
• Place the cut pieces of pork skin into a bowl and add a splash of oil and some good-quality sea salt. Mix well to ensure the salt is distributed evenly.
• Now you are ready to proceed with air-frying the pork skin to transform it into delicious, crispy pork scratchings!

Seasoning the pork skin

Once the skin is prepared, it's time to season. Sea salt is a popular choice as it not only adds flavour but also aids in the crisping process. You can also experiment with different seasonings like paprika, garlic powder, or vinegar powder for added flavour.

If you're short on time, you can skip the drying step and simply oil and salt the pork skin before placing it in the air fryer. However, drying the skin beforehand will result in puffier and lighter crackling. To dry the skin, place it in the fridge for at least 24 hours, or use the lowest setting on your oven (around 50-60°C) for about 6-8 hours, or until the skin feels dry.

After drying, it's time to air fry! Place the seasoned pork skins in the air fryer basket in a single layer and fry at 200°C for 15-20 minutes, or until golden brown and puffed up. Keep a close eye on them to avoid burning.

And that's it! You now have delicious, crispy pork scratchings made right in your air fryer.

Air frying the pork skin

Preparation:

First, ensure you have good-quality pork skin, which you can buy from your local butcher or supermarket. You will need to clean the pork skin thoroughly and remove any excess fat if you want thinner, crispier scratchings. The amount of fat you leave on the skin is up to your preference, but it's important to note that the less fat you have on the skin, the more your pork scratchings will puff up when air-fried.

Cutting:

Cut the pork skin into uniform pieces, such as small squares or strips. This will ensure even cooking and crisping.

Dehydrating:

The dehydration step is crucial to achieving the perfect crunch. You can use a dehydrator or an oven for this step. If using a dehydrator, lay the pork skin pieces in a single layer and set it to around 60°C for 5-6 hours. If using an oven, preheat it to its lowest setting, ideally 50-60°C, and place the pork skin on a wire rack over a baking tray. Leave the skin to dry out for about 6-8 hours or until it feels dry to the touch.

Seasoning:

Once the pork skin is dehydrated, season it liberally with sea salt. This adds flavour and helps with the final crisping process. You can also get creative and add other seasonings like paprika, garlic powder, or vinegar powder for a unique flavour twist.

Air Frying:

Now it's time to air fry! Preheat your air fryer to 200°C and place the seasoned pork skins in the air fry basket in a single layer. Air fry for 15-20 minutes, or until the pork skin is golden brown and puffed up. Keep an eye on it to avoid burning.

Cooling:

Finally, remove the scratchings from the air fryer and let them cool on a wire rack. This step helps maintain their crispy texture.

And that's it! You now have delicious, crispy pork scratchings made right in your own kitchen. Enjoy them as a snack or use them as a substitute for breadcrumbs in your favourite recipes.

Frequently asked questions