Extreme Pork Scratchings: Dare to Try This at Home?

Extreme Pork Scratchings: Dare to Try This at Home?

While pork scratchings, pork rinds, and cracklings are all snacks made from pig skin and can be somewhat similar, there are key differences in their preparation and characteristics. Here's a breakdown:

Pork Scratchings (common in the UK):

Typically made from the pig's skin with a small layer of fat attached.
They are traditionally seasoned and then roasted or baked, resulting in a crunchy snack.
Often found in British pubs.

Pork Rinds (common in the US and many other parts of the world):

Made from pig skin but without the fat layer.
The skin is typically boiled to render any attached fat, then cooled and dried. Once dried, the skin is deep-fried until it puffs up, producing a light and crispy snack.
They can be seasoned in a variety of flavors.

Cracklings:

These are closer to pork scratchings in that they usually have a layer of fat.
They are the bits that are left after rendering lard. Once the fat is rendered out, the remaining bits are fried until crispy and golden.
The texture is richer due to the fat content and tends to be crunchier than pork rinds but not as hard as pork scratchings.
In summary, while all three snacks come from the exact origin (pig skin), the method of preparation and the presence or absence of the fat layer contribute to the differences in texture and flavour among them.

👇 RECIPE BELOW

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Don't forget, as with all recipes, YOU have to taste along the way - all recipes may need adjusting to your tastes. All recipes are full working recipes, and as a base, they are great - tailored to your own taste. Hope you enjoy cooking as much as I do.

Taking Cooking food back to basics.

Ingredients
1 kilo pork skin with fat
water
½ – 1 tsp salt

#porkscratchings #howtomakeporkscratchings

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[daveo]

This video has potentially saved me $1000’s of Australian dollars. I usually buy about 1kg of scratchings for about $130. I love the stuff 😊 Thanks for the video. Your soothing English accent and the sound of the pork frying away in the background had me smiling from start to end. 1kg of pig skin has just gone on the shopping list 😊 Might even get an English ale to celebrate 🥳 Thank you 🙏

[barbarahallowell]

😊 I can smell these through the screen 😊 Of all your videos this the only one I actually know how to and make often. Grew up on a farm, my Dad had me stirring the pan at a young age for our favorite snack. Made me smile. Same exact method.

[shynebox]

Brilliant vid; I thought pork scratchings were far more involved but it's really straight forward. Thanks!

[Starbuck]

Born and raised in Midwest US and we called them pork rinds. Been living in Costa Rica over 30 years and they are called Chicharrones. Absolutely love them!

[abbiebarnes]

Cracklins in the states me some ...never ever thought i could fry my own!

[adamlee]

The left over fat will be perfect for roasted spuds and parsnips as well. Delicious. Great video.

[jimmyreuben]

Just got me a slab of pork skin tonight from the supermarket will be making them tomorrow.
They're pretty good for you as all protein no carbs excellent for me as a snack.
Cheers Rik.

[kathleengoodale]

Amazing! I can't wait to try this. I spend so much on pork scratchings so if it works I'll save so much money

[MrWoofie]

The lard is great for fried bread and cooking your eggs, mushrooms, sausages etc for breakfast.

[seventytwoangels]

Absolutely bostin Rik! being a Black Country lad you can't beat scratchings and a pint....exceptional as always

[judydunlop]

What a great tutorial. I've tried other methods by well known TV chefs. This is by far the best method. I takes a true northerner to do it right ⭐

[mh]

har my only weekness i buy the original black country ones of Amazon. thanks rik often wondered how they make em, bet they taste amazing fresh like that, cheers 😋👍

[Matityahu]

Don't tell my cardiologist or my rabbi, but I'm going to try out your recipe and method. Thanks so much.

[jenniferforrest]

Have never tried cooking them this way, will give it a go, thanks.

[phrozac]

Growing up we always had a bag of pork rinds in the house. While visiting the Philippines I had a homemade version that still had a layer of fat on them and it was the best thing ever. I thought it was just a Filipino thing! Neat to see that other cultures have also discovered the best snack ever invented.

[htuckey]

How did I miss this? These things are great with a good brand of sardines. I really like the combination!

[krazyjuicedan]

Love them the bring back memories. We used to get em from a local shop in Scunthorpe when we where teenagers, we used to say they where fresh from the abattoir, some of them where huge and curly we used to call those ones the tails, some where hairy we didn't care they where delicious.

[pierre]

I really liked your video, well explained with the why's for every step. Well done. Regards to you.

[neilanthonyhaywardlewis]

Oh, a UK pub delicacy Rik....I used to eat bags of pork scratchings in my younger days, a late friend of mine called them " Chickens itchings".... don't ask me why but he did 😂...
Best
Neil

[StarTraveler]

In south Louisiana, those are called pork rinds, if you do the same but start with the skin and a layer of meat you end up with pork cracklins or "gratons". They sell them everywhere around here.