Andrew Porter’s Pork Scratchings from Eating for Britain by Simon Majumdar
These are the perfect accompaniment to a cold beer on a hot summer's day
15 JUNE 2010
- 250g pork skin (from the belly)
- 3 tbs Halen Môn Anglesey salt (for variation use the oak-smoked or blend a spoonful of fennel seeds and 4 crushed juniper berries into your salt mix)
- Vegetable oil for frying
Get rid of the excess fat from the skin, leaving just a thin layer. Rub the salt into the skin and leave in the fridge for 24 hours, to draw out excess water.
When ready to cook, pat the moisture off the skin with kitchen paper and cut it into strips.
Heat the oil to 120˚C/250˚F and deep-fry the strips until the skin is firm and cooked through. Drain the strips on kitchen paper.
Increase the heat of the oil to 200˚C/400˚F. Refry the strips for 2–3 minutes until golden brown and crispy.
Store in an airtight container when cooled, or serve straight away sprinkled with salt.
Take care when deep-frying – pork skin can spit.