The vast majority of packaged pork scratchings will contain a whole heap of additives and sweeteners we avoid. So, the best way to enjoy some pork scratchings is to make it yourself!
It's pretty hard to calculate the macros for these. Each sheet of pig skin is going to be a different size and some will be fattier than others.
Ingredients
A sheet of pig skin - Morrisons is the best supermarket for this, but you could also ask your local butcher
Pink Himalayan / Rock / Sea Salt
Directions
Preheat a deep roasting tray in the oven at 200°C for 10-15 minutes.
Lay the sheet in the tray, skin side down. Sprinkle salt over the fat side.
Roast for 30-40 minutes in the middle of the oven. The skin will begin to curl.
Remove from the oven, turn the skin over and uncurl it as much as possible. The skin should be fairly flexible still.
Roast for at least another 45-60 minutes. Depending on the thickness of the skin, you may want to remove any liquid fat from the tray to prevent it from smoking.
Ensure the tray you drain the fat into is capable of holding extreme heat. Once cooled, store this fat in the fridge and use as your own homemade lard :)
