How to Make Pork Scratchings
Great Pub Snack
We are one of very few nations in the world that eats snacks with hair on them.
pork scratchings are on of the best snacks to eat with a beer and is a great party food snack.
If you happen to be cooking a pork belly joint and wont need the skin then remove and freeze it till you are ready to make this fab snack.
If not then the only other option is to visit you local butchers and get some good quality pork skins. the crunchy pork scratchings need to be in an airtight container so you may want to double up on the recipe.
I just added only half of everything extra and this was fine for me.
Home Made Snacks
Pull out your meat chopping board and cut away all excess fat from the pork skin, leaving an even layer attached to the skins, about 3 mm thick.
rub or massage the skins with sea salt, place on a baking tray and chill for 24-48 hours.
This is to draw out excess moisture.
Dab off the beads of moisture with kitchen roll and cut the skins in to neat strips, about 1 cm wide to 10cm long.
heat the oil in a deep fryer or a heavy based frying pan
I use a normal saucepan this works fine too, until it reaches about 120 oc.
just use a bit of cut away pork and drop in to the pan if it starts to sizzle instantly you know its at a good temperature, make sure the pan is 1/4- 1/2 full.
Fry the skin strips in batches for 8-9 minutes until they are cooked through and firm, remove and drain.
I normally get a bowl and fill it with kitchen roll and then give it a little shake so the roll absorbs the oil.
Increase the heat of the oil to about 195 oc and re-fry the pork skins for a further 2-3 minutes.
when doing this be sure to stand back a lower them in to the pans slowly and it could spit oil and could burn. "ALWAYS REMEMBER SAFETY FIRST".
When they look brown and golden and crisp,
the skins may curl and bubble as they fry.
remove and drain again, the bowl and kitchen roll method is the easiest way
The skins will continue to crisp up as they cool.
When completely cooled, store in an air tight container and serve when need
OK now the best bit is done sit back grab a dip like BBQ, tomato relish or what ever you fancy and snack away!!
Hope you like them!!
Make It Yourself Recipies
- TOMATO AND BASIL SOUP- make it yourself!
Tomato is probably one of the first and most popular soups around and is loved by most, mums, dads, boy and girls. After making my first tomato soup i was suprised to find that i made two ways of serving it...
- MAYONNAISE-make it yourself
Mayonnaise was a recipe discovered in mahon in menorca (Spain). This sauce was originally known as salsa mahonesa in spanish and (it is still known in Menorca), later becoming mayonnaise as it was liked by...
- SAVORY SNACKS- SCOTCH EGGS -MAKE IT YOURSELF!
scotch eggs are a very popular finger food and snack that you would normally find at all kind of parties. Try making them yourself and taste the difference between what you would normally buy in a supermarket,...
- CHRISMAS WINNER-RED ONION MARMALADE-make it yourself
red onion marmalade is a christmas winner for the simple reason that its a simple dip and extra that goes amazingly with chicken, a few different types of pate and also crackers and cheese which are one or two...
- BAR FOOD-SPICED NUTS-make it youself!
Like potato crisps, salted nuts are great pub nibbles. my delisious spiced nuts have a slight kick from cayenn pepper and just a touch of sweetness from caramlized sugar. They are a MUST HAVE! has when...
- BAKERY SNACKS-PORK PIES- MAKE IT YOURSELF!
When i was younger things like pork pies, jam donuts etc, i used to think to myself how the hell do they get the filling in the middle of them, (yes i think its funny too now but i didn't know back then) it...