Jamie Oliver

Pub-style pork scratchings

Pub-style pork scratchings

Serves 6 to 8
Cooks In1H 10M
DifficultySuper easy
Nutrition per serving
  • Calories
    206
    10%
  • Fat
    16.9g
    24%
  • Saturates
    5.7g
    29%
  • Protein
    13.6g
    30%
  • Carbs
    0g
    0%
  • Sugars
    0g
    0%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Peter Begg

Find out what's in our latest issue

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Ingredients

  • 60 g higher-welfare pork rind , in one piece
  • 1 teaspoon fennel seeds
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Peter Begg

Find out what's in our latest issue

Share this Recipe

Tap For Ingredients

Method

  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.

Tip

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Nutrition per serving
  • Calories
    206
    10%
  • Fat
    16.9g
    24%
  • Saturates
    5.7g
    29%
  • Protein
    13.6g
    30%
  • Carbs
    0g
    0%
  • Sugars
    0g
    0%

Of an adult's reference intake