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Serves: Lots!


Ask the butcher for a piece of pork skin, with a thin layer of fat underneath it. Allow approximately 225 g (8 oz) x 8 people and 110 g (4 oz) x 4 people.

Pork Scratchings

Pork Scratchings, or Crackling, needs no introduction, just a more-ish warning, and the suggestion to cook far more than you need!  An added bonus is that pork skin is usually FREE from butchers!


1.Lay it out flat on a tray, skin-side up, rub with salt and leave uncovered in the fridge for as many days as possible to dry out. One is fine, two to three even better.

2.Preheat the oven to 220C/425F/Gas7. Line a baking sheet with foil. Dry the skin very well with kitchen towel. Cut into strips roughly 2 cm / ¾in thick (sharp scissors or a Stanley knife work best for this), then each strip into ¼ís, and lay these skin-side up on the foil.

3.Sprinkle with a little more salt and cook at the very top of the oven until golden, crispy and blistered - between 10 – 15 minutes but keep an eye on it. The cooking time will depend on the skin. Some takes longer than others.

4.Drain on kitchen towel and sprinkle with a tad more salt. This is delicious as a canapé dipped into Chilli Spiced Apple Sauce.


  • The scratchings will keep for several days in an airtight container. Crisp up in a hot oven before using. Serve either hot, warm or cold.

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