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)

Method

  • 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
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

Jun 2011

You might also like...

Rhubarb and pear dartois

recipes

Vegetarian canape recipes

Tzatziki with zucchini fritters

recipes

Corndogs

Spiced nuts

recipes

Southern fried chicken with smoky maple caramel

Salt cod brandade with radish and citrus dressing

recipes

Duck-liver pate croutes

conversion tool