Salty, crunchy shards of pork skin are one of my favourite things on the plate, although the amount of fat and salt involved makes crackling more of an occasional treat.
You need to get your pork rind as dry as possible (wet rind won’t crackle) but with a good bit of fat beneath, and preferably cut into little finger sized strips by your butcher.
A simple way to make scratchings is to salt pork rind, roast at a high heat and then toss the crackled pieces of rind in a roasted pounded spice mix.
1.5 tbsp sea salt
1/4 tsp smoked paprika (sweet or hot)
1/2 tsp whole cumin seeds
1/2 tsp whole fennel seeds
500g pork rind, with at least 1cm of fat.
Roast the whole spices until fragrant and grind together with paprika and then mix in 1/2 the salt.
Preheat the oven to 220C/gas mark 6.
If the rind hasn’t been cut, a pair of sturdy scissors will do the job. Rub the rind with half of the salt and leave for 20 minutes.
Put the pieces on a rack in a roasting tray without touching each other.
Roast in the oven for 20-25 minutes. You don’t have to use a rack but using one will drain some of the fat away. Turn the roasting tray around every five minutes or so, making sure the rind doesn’t burn or catch. When the scratchings are bubbly and crisp they are ready.
Mix together the spices and hot scratchings in a bowl and toss to give them a good coating.
They are best eaten quite soon after cooking, but will keep in an airtight container for a few days.
