Homemade pork scratchings - Recipe by Executive Chef, Gary Robinson
Food & Drink
Recipe by Executive Chef, Gary Robinson
These crunchy pre-dinner nibbles will keep well covered in an airtight container.
20g pork skins, from the belly is best
Coarse sea salt
Groundnut oil for frying
Cut away or scrape off the excess fat from the pork skin, leaving an even layer attached to the skins, about 3mm thick in total. Massage in a generous amount of sea salt, and place on a baking tray in the fridge for 1 to 2 days to draw out the excess water.
Dry and dab off any obvious moisture with kitchen paper, then cut the skin into strips of about 1cm wide, no more than 10cm long. Heat the oil to around 120°C, and deep fry in batches till firm and cooked through – about 8 minutes or so, remove and drain.
Increase the temperature of the oil to 195°C and re-fry the pork skins till golden brown and crisp – another 2 minutes or so. Remove and drain on kitchen paper and allow to cool completely before boxing up for storage.