If you didn’t ask your butcher to remove the pork from your joint, you may be left with some extra pork skin. One resourceful Sandy Leaf Farmer got in touch to recommend this recipe from Tom Kerridge for pork scratchings. We’ve tried it ourselves and it turns out amazingly, plus it’s the perfect thing to snack on while you’re waiting for your bacon to cure!
Tom Kerridge’s pork scratching recipe needs little introduction – just make sure you have a few good ales in stock.
Proper Pub Food by Tom Kerridge (Absolute)
1kg pork skin from a pork loin – ask your butcher for the skin
1 tbsp salt
200ml white wine vinegar
- Preheat the oven to 180C/350F/gas mark 4. Cut the skin into roughly 7cm pieces. Don’t worry, they don’t need to be exact. Put them in a large non-metallic bowl, add the salt and vinegar, mix thoroughly and leave to stand for 1–2 minutes.
- Transfer the pieces to a wire rack in a roasting tray. Roast them for 10–15 minutes until crispy and crunchy. Watch the scratchings closely, as they might even take longer. The better the quality of the pork skin, the quicker they will cook. Leave to cool completely, then serve. These will keep crispy for 2–3 days in an airtight container.
If you have any more questions or want to get in touch, please don’t hesitate to contact us.
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