Pork scratchings on a plate

Raise the bar this weekend with some homemade pork scratchings.

The Great British pub is part of our culture and so are its bar snacks, but did you know you can make these delights at home? All you need for this easy recipe is good sea salt and an ingredient readily available from your local butcher: higher-welfare pork skin.

The secret to super crunchy pork scratchings is simple – really dry pork skin. Leave it, uncovered, at the bottom of your fridge overnight to dry out.


  1. When you’re ready to make your pork scratchings, roll the skin up like a Swiss-roll and cut into thin slices with a very sharp knife. Unroll each piece so you have long strips (they can be as wonky as you like). 
  2. Lay the strips out on a baking tray and sprinkle with sea salt. This will help to drive out the moisture from the skin and allow the fat to bubble up, creating that ultimate crunch.
  3. The next trick is to place another baking tray on top of the pork skin for the first part of the cooking to help weigh it down. Bake for 10 minutes on full whack (240ºC).
  4. When the time’s up, carefully remove the top tray, then cook for a further 10 to 15 minutes, or until crispy, puffed up and delicious.


While the pork scratchings are cooking, make an easy apple sauce for dipping and dunking. Peel, core and roughly chop 2 cooking apples and 1 eating apple. Place in a pan with 1 teaspoon of golden caster sugar and a glug of apple cider and leave to bubble away, stirring occasionally, until it’s broken down into a thick, delicious sauce.

WATCH: Jamie making pork crackling