The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Pork scratchings with spicy salt

This could be the ultimate beer snack. The key is to dry the skin thoroughly in the oven so it puffs when it's fried.

You'll need

750 gm pork skin For deep-frying: vegetable oil   Spicy salt 1 tbsp sea salt flakes 1 tsp dried chilli flakes Finely grated rind of 1 lime ½ tsp finely chopped dried chipotle chilli (see note)


  • 01
  • Trim fat from underside of pork skin (discard fat), then cut skin into 5cm pieces. Bring a large saucepan of salted water to the boil over high heat, add pork skin, reduce heat to low and simmer until tender (25 minutes). Drain skin and dry on absorbent paper.
  • 02
  • Preheat oven to 140C. Place pork skin in a single layer on an oven tray lined with baking paper and bake until dry (1 hour).
  • 03
  • Meanwhile, for spicy salt, finely grind ingredients in a mortar and pestle and set aside.
  • 04
  • Heat vegetable oil in a large deep saucepan or deep-fryer to 180C. Deep-fry skin in batches, turning occasionally, until puffed and crisp (1-2 minutes; be careful as hot oil will spit). Remove with a slotted spoon and drain on absorbent paper until cool (2-3 minutes). Serve scattered with spicy salt.

Note Whole dried chipotle chillies are available from Mexican and South American grocers and from Herbie's Spices.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

Jun 2011

You might also like...

Tzatziki with zucchini fritters



Spiced nuts


Char-grilled pineapple wedges with chilli salt

Southern fried chicken with smoky maple caramel


Pork, veal and fennel sausage rolls

Smoked salt and vinegar chips


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.