Homemade Pork Scratchings

I like the occasional Pork Scratching. So thought how do you make them, here is how I did it.

You need 

A good sized piece of pork skin

Salt

White Wine Vinegar

I used the pork skin left over from the  pork shoulder used to make the Chorizo (see article here).

The pork skin is lightly covered in salt and left on a rack over a tray, over night in the fridge. This draws the moisture out of the skin.

Next day wipe the salt of the skin with kitchen paper. Then rub all over with white wine vinegar. Cut the skin into strips, a meat cleaver makes this a lot easier or a very good knife.

Cook in the oven on a rack over a roasting tray at 120°C or gas mark 1. Cook for one hour if needed pour off the oil that comes off into the roasting tray to stop it smoking. 

Then turn up to 180°C or gas mark 6. Keep an eye on it until it goes dark brown and crispy. 

Toss with sea salt or other flavourings of your choice to serve. Paprika, Garlic Salt, Celery Salt, etc.

They are very easy to make and taste great. Give them a go.