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
    27%
  • Carbs
    0g
    0%
  • Sugars
    0g
    0%

Of an adult's reference intake

Jamie Magazine
Jamie Magazine
Recipe From

Jamie Magazine

By Peter Begg

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Ingredients

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

Jamie Magazine

By Peter Begg

Save money on a subscription to Jamie Magazine!

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
    27%
  • Carbs
    0g
    0%
  • Sugars
    0g
    0%

Of an adult's reference intake