Chilli Pork Scratchings
I like beer! There, I’ve said it! And what goes better with beer than a pork scratching………… Nothing!
So tired of some of the awful attempts you get in pubs, all full of hair and fat I thought I’d try making my own.
I found thisTom Kerridge recipe http://www.theguardian.com/lifeandstyle/2014/apr/12/british-recipes-10-best-scones-balti-recipes
and set to work.
I cut the pork rind, which by the way was only £1.50 for three big pieces, into bite size squares and marinated it in 200ml white wine vinegar and a tablespoon of sea salt for about five minutes. I also added some chilli flakes as I like a bit of heat. Cue unappetising picture!!
Then it was into an oven at 180 c for as long as they take to crisp up. Mine took around 25 minutes.
Then it’s out to cool. WARNING- it’s really hard not to scoff them as soon as they come out of the oven!
When cool I dusted them with some sea salt and chilli and enjoyed them with a ice cold beer.
Ps the beer I was drinking was a Swedish Brew called Pistonhead. Very nice!
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