Pork Scratchings

Ingredients

• 1 lb pork skin
• 1 tbsp salt
• 2 cups vegetable oil
• 2 tbsp white vinegar
• 1 tsp black pepper

Instructions

1. 1

   Cut the 1 lb pork skin into 1-inch strips. Place in a pot, cover with cold water, add 1 tbsp salt and 2 tbsp white vinegar. Bring to a boil, then simmer for 1 hour until the skin is tender and translucent.

2. 2

   Drain the skin and pat dry thoroughly with paper towels. Spread on a baking sheet and refrigerate uncovered for 2 hours to dry out completely.

3. 3

   Preheat oven to 250°F. Arrange the dried skin in a single layer on a rack over a baking sheet. Roast for 2 hours until the skin is dry and slightly curled, but not browned.

4. 4

   Heat 2 cups vegetable oil in a deep pot to 350°F. Working in batches, fry the dried skin for 2-3 minutes until they puff up and turn golden brown. Do not crowd the pan.

5. 5

   Remove with a slotted spoon and drain on paper towels. Immediately season with 1 tsp black pepper and extra salt to taste. Let cool completely before serving.

6. 6

   Store in an airtight container for up to 3 days. Re-crisp in a 300°F oven for 5 minutes if needed.

Tools you’ll need

• Large pot
• Baking sheet
• Wire rack
• Deep pot or Dutch oven
• Slotted spoon
• Paper towels

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