Firstly sorry that it’s been so long since I posted on here, things have been very hectic of late so I’ve not had time to write as many blog posts as I’d have liked.
Anyway here’s a post that’s remained unfinished for far too long, It was the first time I’ve tried to make pork scratchings and I have to say I was quite impressed, I’ve seen lots of different methods for making them most of them involve frying, but for some reason I didn’t fancy dropping chunks of pig fat into my deep fryer so went for the oven baked method.
You can buy the rind in most supermarkets, if not just ask your butcher.
The longer your leave them in the fridge the better, I left mine in 24 hours but I’ve heard of people leaving them in there for up to 72 hours. You can also soak your rind if you want to but I didn’t bother this time.