It seems to have taken ages to get round to this, but thank you for your patience. You’ve been very kind. Ready to roll? Good.
Hopefully you managed to get hold of some pork skin and went through the laborious procedure of putting it on a tray, grinding some salt over it and popping it all in the fridge. It should take all of two minutes.
If not, here is a quick recap (homemade pork scratchings part one).
Unlike most methods, this one needs no deep fat fryer - just an oven.
Turn it on to about 180 degrees C. Remove the tray from the fridge and dry the pork skin. The salt will have helped some of the water leach out – this will give you supremely crackly pork snacks.
Grind a little more salt over both sides of the skin and put it all in the oven. Then wait.
This is cooking so easy that it should come with a pair of slippers, a velvet robe and large armchair for relaxing in.
After ten minutes or so turn the oven down to about 140. You are doing two things here: One, rendering out the fat and two, drying out the pork skin nice and slowly to get that beautiful flavour and texture.
Roughly every twenty minutes, you’ll need to drain off the fat (of which there will be much. Keep it. Seriously. Pig fat has a multitude of uses, all of them tasty. You could make rillettes?). Take this opportunity to turn them as well.
They should take about ninety minutes in total. This is quite an instinctive recipe – you just know when they are ready. The colour will be deep and rich, they will have curled up into neat little shapes and the skin will be starting to bubble.
Leave them to cool. Season with black pepper (and more salt, if you wish) and then eat them with many bottles of cold beer. Depending on their size, two or three should be enough for each person.
This is one of those snacks that you take one bite of and say ‘I could eat those until they come out of my finger nails’ but by the third mouthful you are ready to throw in the towel and have a nap.
The perfect pork scratching has a reverse side so crispy that you fear for your teeth and an inside with a little fat and meat left on so you get a textural contrast of such deliciousness that you are almost guaranteed to make that noise. Go on, be shameless. You know you want to.
Follow Just Cook It on Twitter