Pork Scratchings

[Fishtigua]

Has anyone had a go at making their own Pork Scratchings?

I've tried but never got it right. I bought the skins from a farmshop for next to nothing but couldn't get that crispiness needed. Any ideas while useing just a domestic fryer?

http://www.porkscratchingworld.com/Scratchings.htm...

[Pferdestarke]

No need to fry them.

Cut the skin in to thin even strips.

Leave it in the fridge uncovered with a reasonable amount of salt on to draw moisture out. Leave them like that for 48hrs.

Place them on a decent shallow roasting tin and roast until crisp and golden but not burnt. Allow to cool and they will go crisp.

Otherwise, try these.

http://www.telegraph.co.uk/foodanddrink/9010993/To...

[SVX]

The absolute best I have ever experienced were from Newitts in Thame who supply meat to le manoir aux quat'saisons. A brief chat with one of the butchers explained that the pork trim/skin was from rare breed and cooked twice in large batches in an industry spec fryer.

I'm not sure you'll be able to heat the oil to sufficient temps at home to get the effect that the OP is looking for, but my Philips fryer will go to 280°C, but I don't think it'll hit the mark.

[Changedmyname]

WWW.midlandsnacks.co.uk I get mine from for the shop.

[Fishtigua]

Changedmyname said:

WWW.midlandsnacks.co.uk I get mine from for the shop.

I just watched the Hairy Bikers vid on the site. 2 Hours cooking. Blimey, no wonder mine didn't work. I've tried the oven route too but it's just not the same, even with a drizzle of Marmite on them. The cut of rind was an eye-openner too.

Thanks

[21TonyK]

Two methods.

1) simmer the skins until the fat renders, cut, dry and fry at about 160

2) cut and fry at 90-100, cool and then refry at 180

2 seems to work a bit better but ruins the oil so 1 is much more cost effective but stinks the place out.

[Vieste]

No i like my teeth intact

[Parabola]

Changedmyname said:

WWW.midlandsnacks.co.uk I get mine from for the shop.

These are superb. On the packet it says 'Only to be eaten by people with strong healthy teeth!'

Nom nom

[Shaolin]

I did read once that pork scratchings can be made commercially by dropping them into liquid nitrogen, you probably have to do other stuff too. Explosions are a constant hazard as atmospheric oxygen dissolves in the nitrogen and the pork fat is an excellent fuel.

[Puggit]

Just bought some Tyrrell's pork scratchings with mustard as they're on offer in Sainsburys.

Watch out - the mustard is pokey

[Fishtigua]

It seems they now do 2 types, Mustard and Aristo.

http://www.just-food.com/news/tyrrells-adds-pork-s...

[Pferdestarke]

Will try the Tyrells.

These were quite good.