Pub-style pork scratchings

Name: Pub-style pork scratchings
Total time: 1 h 10 min
Yield: 6 to 8
Cuisine: british
Ingredients: 60 g higher-welfare pork rind in one piece; 1 teaspoon fennel seeds

A British classic

Serves 6 to 8

Cooks In1 hour 10 minutes

DifficultySuper easy

Jamie Magazine Pork St. George's Day Father's day British Snacks

Nutrition per serving

Calories 206 10%
Fat 16.9g 24%
Saturates 5.7g 29%
Sugars 0g 0%
Protein 13.6g 27%
Carbs 0g 0%

Of an adult's reference intake

Jamie Magazine

By Peter Begg

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Ingredients

60 g higher-welfare pork rind , in one piece
1 teaspoon fennel seeds

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Jamie Magazine

By Peter Begg

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Method

Preheat oven to 180ºC/gas 4.
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.
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.
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.
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.
Line a plate with a double layer of kitchen paper, and spoon the scratchings out to drain.
Serve warm or cold with a pint of bitter.