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"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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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
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At A Glance

  • Serves 4 people

Featured in

Jun 2011

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