Easy Oven Baked Pork Scratchings
An Original Recipe by Lorraine Elliott
Preparation time: 25 minutes
Cooking time: 20 minutes
- 500g/1.1lbs pork rind, scored by the butcher*
- Salt
- 2 teaspoons smoked paprika
*My butcher was selling the rinds already scored. As you can see one was scored criss crossed and the other straight down. They were $12.99 a kilo but the rinds are light so it was very inexpensive to buy them.
Step 1 - Sprinkle and rub salt on the skin side of the pork rind. Mine didn't have a lot of meat on it and just a bit of the fat but trim it if you have meat. Allow to sit with the salt on it for 20 minutes. Once the time is up, pat any beads of water with paper towels.
Step 2 - Preheat oven to 220C/440F and line two trays with parchment. Cut up the rind into 1 cm or 1/2 inch thick pieces using a sharp pair of scissors. Rub the salt back into the skin that has fallen off and then place on the trays skin side up. Roast for 20-25 minutes or until blistered.
Note: you can also deep fry this which is faster and produces a different texture. I find that roasting it makes it super crunchy and prefer it this way.