Drinking Snacks - Homemade Pork Crunch

[Still Brewing]

Although this takes a little preparation, the end result is well worth waiting for. Rock hard scratchings in packets are too hard for some people to eat so this crunch recipe is a great alternative which can be flavoured with whatever spices you like.

Pork skin can be bought in most butchers if you order it but I find the best place to be Morrisons which usually has a supply next to the meat. Priced at about 60p a packet you get three small sheets of it.

Open up your packet and unroll each piece of skin fat side down. Make sure that its just come from the fridge as its much easier to cut. Cut each piece into 4 even slices and set aside until they are all done. Pig skin is very tough so use the sharpest knife you have and be very careful, keeping fingers out of the way.

In a pan big enough, bring water to a rolling boil and salt lightly. Add the pork skin a piece at a time while constantly stirring with a wooden spoon to avoid it sticking together. Once the temperature had risen back to the boil, turn it down and simmer for an hour until all is soft . Once the hour is up pour into a colander to drain and then place back in pan and rinse until the water is no longer white. I just used the hot water tap for this, moving it about with my hand.

Drain again and lay pieces on half of a clean tea towel before folding it over to dry the skin of the remaining moisture. Now lay each piece fat side down on a cooling rack or tray and place in the fridge until cold. Once cold take a piece at a time and scrape away the fat layer until you are just left with skin. A metal eating spoon is ideal for the job. This job isn't that messy really but have a tea towel or kitchen paper to hand so that you can wipe hands and board. Now that each piece is done, slice into small strips, triangles or whatever shape you want, but make sure that each piece is no bigger than about an inch square.

Now to dry it. If you have a dehydrator lay it so that no pieces are touching in the trays and dehydrate at 55/60 degrees C for about 10 hours, or until rock hard. If you are using an oven, lay the fat on wire cake racks and place in the oven at its lowest temperature and dry until hard, but leave the door very, very slightly open so that any moisture is removed.

All these instruction sound a right faff but its not that bad really as most of the time is either simmering, cooling or drying.

Now the best part, cooking it !!. Pour some veg oil in a pan a couple of inches high and bring it up to a temperature of 190/200 degrees C. Drop a couple of pieces of the now rock hard skin into the oil at a time and watch the magic happen. The skin will puff right up and just move it about in the oil for a few seconds until they no longer increase in size. Remove with a spoon that has holes in it and drain on some kitchen paper in a bowl. Once drained either sprinkle over with a little salt or use one of your favourite spices. I have tried garlic salt, paprika, chilli powder and cajun seasoning with great success.

This is well worth making and is very moorish. Costs virtually nothing to make and is great with a beer.

Enjoy !!

[Mash]

Looking forward to this already - have a freezer full of pig skin in various differing shapes.

Can the simmer be done in a pressure cooker - in perhaps 20 mins? WHat is the purpsoe just to soften it and enable the fat to lift?

[Still Brewing]

Can't see no reason why you shouldn't use a pressure cooker.

Yes you are right. It lifts the fat and makes it softer and easier to remove.

Last night was the first time I had made them. A mate and I were around the campfire in the early hours a couple of days ago having a few beers when the topic of beer snacks came up. I said I would have a go and it turned out perfect.

Nothing better than my boy and me trying them out at ten in the morning while his mum was at work !!.

[Icefever]

Cheers this recipe is at the top of my list....I love pork scratchings with a pint of home brew...

[Easydrinker]

The next time I see pork skin on sale,I will buy some and try this.
Thanks for sharing.

Robert.