Decided to make a pulled pork chilli for Sunday supper and once I’d trimmed off the excess fat and skin I thought I’d try my hand at some homemade pork scratchings to go with a beer and the Villa game on the TV.
The bad news is it’s still 2 hours till kick off and there’s only 4 pieces left!
Recipe is supper easy;
Trim off any excess fat from the back of the skin but not all of it. Then cut the skin into bite size pieces and place in a roasting tin, season with some salt and leave it rest for 15 mins at room temperature. Whilst your waiting turn on the oven as high as it goes to let it warm.
After the 15 mins dab the pork with a kitchen roll and remove any moisture that has escaped.
Throw it in the top of the oven for 20 minutes.
After 20 mins take a look in the oven and the pork should be crispy and golden, if not give it another 5 minutes. Once golden remove the scratchings and place in a bowl with some kitchen roll to remove any excess oil and allow to cool for 5-6 minutes.
Once cooler, (They should be a little warm still) I sprinkled them some Nando’s Peri-Peri chip sprinkle as I thought it would make a nice appetizer for the chilli pulled pork later!