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Pub-style pork scratchings

Pub-style pork scratchings

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Pub-style pork scratchings

A British classic

A British classic

Serves 6 to 8

Cooks In1 hour 10 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 206 10%

  • Fat 16.9g 24%

  • Saturates 5.7g 29%

  • Sugars 0g 0%

  • Protein 13.6g 27%

  • Carbs 0g 0%

Of an adult's reference intake


  • 60 g higher-welfare pork rind , in one piece
  • 1 teaspoon fennel seeds

Recipe From

Jamie Magazine

By Peter Begg


  1. Preheat oven to 180ºC/gas 4.
  2. 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.
  3. 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.
  4. 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.
  5. After 20 minutes, turn down the oven to 160ºC/gas 3 and bake for 35 to 40 minutes, until the scratchings become hard and crispy.
  6. Line a plate with a double layer of kitchen paper, and spoon the scratchings out to drain.
  7. Serve warm or cold with a pint of bitter.

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