Pork Scratchings

Mmm... what can be more 'pork-ilicious' than pork scratchings? I can't remember when exactly it was that I first came across these little delights, the mid 70's I guess, but I recall that it was in the Black Country their traditional home in the UK. They were the hard scratchings that you need good teeth for and were made by the family firm, and scratching royalty, KVE - short for the founders of the business - K(en),V(ic) and E(va).

Much later on I became familiar with the 'Puffed Pork' style of scratching, also known as pork crunch or, in S. America, chicharones. It's that type that I decided to make having seen Saucisson MAC's recipe.

The ideal opportunity presented itself whilst making Pancetta recently. There's not much point in leaving the skin on as it dries like a board, so it was the ideal thing to use.

I boiled it until it was soft, then scraped the excess fat from it:

Preparing Scratchings

Then I put it on racks to dry in an oven set on a very low temperature:

Drying Scratchings

Finally, I fried them in hot oil and gave them a sprinkling of salt. The result is these little beauties:

Pork Crunch Scratchings

Mmm... I can almost feel my arteries hardening just by looking at them!


These icons link to social bookmarking sites where readers can share and discover new web pages.
  • Del.icio.us
  • Digg
  • email
  • Facebook
  • Google
  • Posterous
  • Reddit
  • Technorati
  • Twitter
  • Yahoo! Bookmarks

There are four comments

Bob

Now THAT is an idea for me to try! My fryer is just looking for something other than chicken wings!

Bob, (URL) - 23-02-’12 01:37
Phil

It’s a great way of using the rind – nice blog by the way Bob.

Phil

Phil, (URL) - 23-02-’12 19:17
MAC

Those look great. Never heard them called scratchings, I learn something new everyday. Happy Cooking. Cheers.

MAC, (URL) - 29-02-’12 02:28
Phil

Thanks for the inspiration MAC.

Phil

Phil, (URL) - 29-02-’12 19:04

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

(optional field)
(optional field)

You need to enter the first 3 letters of food in lowercase type for your comment to be allowed


Comment moderation is enabled on this site. This means that your comment will not be visible until it has been approved by an editor.

Remember personal info?
Small print: All html tags except <b> and <i> will be removed from your comment. You can make links by just typing the url or mail-address.