Wednesday, 2 June 2010

Pork Scratchings


As a little present in a recent order, my friendly neighbourhood meat-n-fish home delivery man (Marky Market) gave me a giant piece of pig skin. I don't know what you can do with pig skin except make pork scratchings, but let's be honest; they're so delicious you wouldn't want to do anything else anyway.
So easy, but so bad for you - don't try this at home too often.

Cut your pig skin into wide, short strips, salt both sides and leave in the fridge for a few days.

Heat the oven to 200 degrees. Lay the strips side by side on a rack above a baking tray, add more salt, and cook in the hot oven for 30 minutes. Pour away the excess fat (or keep for frying), and turn the oven down to 160 degrees for another 30 minutes cooking. Pour off the fat once more, reduce the temperature to around 120 degrees, and cook for a further hour. They should be crisp, very crunchy, and not in the slightest bit chewy. Remove from the oven, sprinkle with a bit more salt (soooooooo bad for you), and leave to cool completely. They're delicious as they are, but you could add a bit of paprika, fenugreek and chilli for an exotic twist.

And here they are, in the shape of a gun. Magic.

3 comments:

  1. I have some of said pig skin. Popped it into freezer. Will be trying this soon.

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  2. I went to a pork butchery class at the Ginger Pig and a lot of it focused on scratchings. They basically said the same as you. Salt it and let it dry out. Basically if it is dry you get great scratchings.

    They couldn't make them the shape of a gun though

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  3. Ahh Marky Market sure knows the way to a gal's heart, eh?

    I was thinking of doing the GP course...how do you rate it?

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