Pork scratchings are just the very best cocktail snack. Better than the humble salted peanut. Better even than fat green olives. Even those ethereally green ones they serve at Cecconis.
For some time it has been a medium to long term plan of mine to develop my pork scratching preparation technique to such an advanced level that one day I might be able to leave this green and pleasant land and set up shop on the other side of the world with nothing but a knowledge of how to prepare delicious crunchy pork based treats with which to keep my family in the manner to which they have become accustomed.
However, there are plenty of pork scratching millions to be made, and without spilling all of the beans I think it’s perfectly possible to point any interested parties in the right direction.
Get some pig skin from your butcher. Salt it and stick it in the fridge for a few days. Remove, rinse, pat dry. Render down for a few hours. Scrape fat and flesh off the skin. Place skin side down on a non stick baking tray and cook in medium heat to release any remaining excess fat. Remove, pat dry again. Place skin side up on a baking tray lined with baking paper. Stick in furnace. Remove when the skin is golden and blistered, but before it turns to mahogany/Copper Tone/Cristiano Ronaldo on holiday in Miami (or was it LA?) Twist of salt. Pukka, innit…
And here we have the scratchings juxtaposed with a hefty Dry Martini, in homage to renowned scourge of food stylists, Bike Snob NYC. Keep fucking the idiots dude, and chin chin…
