Recently I’ve been experimenting with that illicit foodstuff, not generally available in Canada. A staple of my UK midlands upbringing. A small guilty pleasure I first encountered in a younger, more innocent time. If food were sex, this would be the knee trembler up an alley after closing time. Quick and deliciously dirty. Feeding an immediate appetite that nothing else can quite touch. A foodstuff designed to make middle class busybody heads explode.
I refer of course to that excellent British delicacy, Pork scratchings, for which I have developed my own so easy to do even-I-can-do-it recipe. This is a dish said busybodies would ban if they could. An ideal accompaniment to beer or ale it is not low salt, low fat or politically correct, but a taste Gods would create from raw firmament if they could.
All you will need is the pork rind most supermarket butchers insist on removing from their pork joints. Why, I have no idea. For best results this should have at least around a quarter inch of pork fat on the inner surface or it just goes all leathery. Pork rind is cheap as well. I can pick it up by the kilo for just a couple of bucks. Over here it’s sold by Chinese owned supermarkets, because they at least appreciate the value of the whole pig, which is an animal venerated in Chinese folklore.
Simply spread your skin (Skin side up of course) on a baking tray, score like with ordinary pork crackling. I have a dedicated craft, Stanley type blade for this specific purpose. Give a thorough oiling with a splodge of any old cooking oil, then throw salt on it. About a teaspoon. Rub evenly. Then add ground black pepper to taste. Heat oven to 420 Fahrenheit, 220 Celsius (200 for a fan oven) or gas mark 7. Put in prepared skin and wander off for forty minutes while it bakes and crisps up like pork crackling. Take out and leave to cool. Break off a piece. Eat, enjoy. and whatever you do, don’t feel guilty. Because guilt is a means of control and when it comes to control, that’s for other people. The rest of us can have pork scratchings and I know which I prefer.