Pork · The perfect bar snack
Pork Scratchings with Fennel and Coriander Seeds
Proper homemade scratchings are a world away from the bagged sort: light, shatteringly crisp and deeply savoury. The trick is low and slow to render the fat, then a final blast of heat to crackle. Toasted fennel and coriander give them a fragrant, almost sausage-like warmth.
Method
Pat the rind completely dry. Using a sharp knife, score it and cut into strips or bite-sized pieces.
Lay the pieces skin-side up on a rack over a tray and roast at 150°C for about 1 hour, until the fat has rendered out and the pieces look dry.
Toast the fennel and coriander seeds in a dry pan until fragrant, then crush coarsely with the salt and pepper.
Turn the oven up to 200°C and roast the scratchings for a further 20–30 minutes until puffed, golden and crisp, watching closely near the end.
Tip the hot scratchings into a bowl, toss immediately with the spiced salt, and serve warm.
Ben's Tip
Dryness is everything. Any moisture left on the rind will steam rather than crisp, so pat it bone-dry before it goes anywhere near the oven.
To Drink
Forget wine; these want a cold pint of bitter or a crisp lager. If you must, a dry sparkling cuts the fat nicely.
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