|Naughty But Nice|
I left the fat as it was after cutting it from the shoulder.
Now I know that this isn't the 'proper' way to make them and in actual fact the result is crackling pieces but after months of over indulgence there was no way I was going to fry this. The end result was close enough in flavour for me. If you want to make Pork Scratchings in a traditional way here's how:
- Brine the pork skin in salted water for at least 3 hours
- Drain from the brine and rinse
- Preheat your oven to 200C
- Cut the pork fat into small strips and put into an ovenproof dish
- Cook for 30 minutes until the fat has come out of the pork skin
- Take out of the oven and stir
- Put back into the oven and cook for a further 20 minutes
- Remove from the dish with a slotted spoon and put into kitchen paper to drain excess fat
- Add a sprinkle of sea salt
The way that I did it meant that most of the fat drained from the skin as it was cooking, using the traditional method means that the skin cooks in the fat and retains some of it. Either way it tastes amazing but my way meant that it was a little less naughty than usual.
So yes, Pork Scratchings, a bit naughty but very nice. A calorie controlled gluten free diet is pending.