Monday, 29 August 2011

A Bit Gross, but Worth It: Pork Scratchings

I like to take the meaty theme of a barbie seriously. You cannot overdo it on the meat front as far as I am concerned, and when pondering what kind of nibbly pre-main-event morsels I could provide for our BBQ yesterday, the slabs of pork fat in my freezer were calling me. Oink. But let me explain, I didn't go out shopping for pig skin especially (although I might now), but the nice people at Farmer's Choice, where I get most of my meat from, had popped four packs of the stuff in my last order, a little porcine present for me. As soon as I saw them I knew they'd be turned into pork scratchings, but I needed an excuse and reason, and they didn't come out to play until yesterday.

Making them was a little guess work and common sense. I'm not ashamed to admit I was properly grossed out by the mass of (hairy in patches) pale, leathery skin, but the possibility of crunchy, salty, porky treats was enough to get me through it. I say possibility, because I wasn't 100% sure they were going to turn out right. But they did, they were a triumph and this is how I made them:

Dry off the pork skin with kitchen roll and lay flesh side down and sprinkle with salt. Leave for half an our, meanwhile pre-heating the oven to max temperature. Brush off the salt and dry again. Cut into pork scratching sized strips (not the highlight of my day, I used scissors, hard work). The boyfriend suggested cutting into strips, I was going to cook whole, hate to admit it, think he was right. Arrange all the little strips, skin side up, on a baking tray and put on top shelf in the oven. Put on the extractor fan and open the kitchen door as your house will smell distinctly porky otherwise. They're done when they look like, erm, pork scratchings, all blistered and brown, and some go pleasingly curly. I found some bits were ready before others so just took out the done ones and gave the others a further blast. Drain them on kitchen roll and save the curliest ones for yourself.


  1. I know this ones:)) Nothing gross about that.In my country we called them cvarci:)Especially in winter after a pigs are salughtered there are lot of them.Remember how my aunty us eto make them and the smell mmmmm

  2. Yeah they were pretty good! Where are you from Dzoli?