Pork Scratchings
Pork Scratchings like you get in the pub.
Ingredients
- 500 g pork rind in one piece
- 1 teaspoon fennel seeds
- 1 tablespoon Sea salt
Instructions
- Preheat oven to 180ºC/Fan 160°C/Gas 4.
- Place the pork rind skin-side down and, using a sharp knife, make lots of light scores in the fat, or ask your butcher to do this for you.
- Grind the fennel seeds with 1 tablespoon of sea salt in a pestle and mortar and sprinkle onto the pork, rubbing into the slashes with your fingers.
- Leave for 20 minutes to allow the salt to remove excess moisture.
- Using scissors, cut the pork rind into chunks and place on a roasting tray, and place in the oven. As the pork scratchings roast, they’ll release lots of fat – spoon this out every so often and set aside for roasting potatoes.
- After 20 minutes, turn down the oven to 160ºC/Fan 140°C/Gas 3 and bake for 35 to 40 minutes until the scratchings become hard and crispy.
- Line a plate with a double layer of kitchen paper, and spoon the scratchings out to drain.
Notes
You can't beat a bowl of pork scratchings with a nice pint of beer.
Nutrition
Calories: 454kcalCarbohydrates: 1gProtein: 51gFat: 26gSaturated Fat: 9gFiber: 1g
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