Pork Scratchings with Fennel, Lemon & Chilli Salt

Preparation time: 
20
min -
Published on
August 8, 2019

Crunchy and salty, these are nature’s fat bombs and your answer to a low-carb snack (potato crisp substitute). So far, I’ve only come across Awfully Posh as a no-nonsense, keto friendly brand for pork scratchings—these are delicious by the way. But, for only £2, you can make an everlasting supply, as well as saving the rendered fat for cooking—killing two birds with one stone, you’re winning! The addition of fennel, lemon and chilli salt just brings them to a whole new level, that you won’t find anywhere else!

Nutrition

For
40g serving

Ingredients

25
servings

    Method

    1. Preheat the oven to 200°C
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    2. Slice the pork skin into strips and lay flat on a baking tray, skin side up. You will need to use a sharp knife for this, or alternatively use a scissors.
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    3. Place another baking tray on top of the skin, to keep it flat and help render out the fat.
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    4. Cook in the hot oven for 10 minutes, remove the top baking tray and cook for a further 10–20 minutes, until crisp, blistered and golden. Keep a close eye, making sure the scratchings don’t burn. If the fat is splitting too much during cooking, carefully drain it off into a jar.
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    5. Save all of the fat that has rendered out. This is liquid gold, which can be used for cooking (as you would olive oil and ghee)—just like our grandparents would have done!
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    6. Once cooked, remove with a slotted spoon to a layer of kitchen paper. Toss with a sprinkle of salt, or with this rather special fennel, lemon and chilli salt.
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    7. Store in an airtight container and dip in and out when hunger, salt and fat cravings strike!

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