Pork Scratchings
Rated 3.6 stars by 13 users
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 your oven 220°C. If using a Ninja Grill, use the air crisp function at 200°C.
Using a sharp knife or kitchen scissors, cut the pig skin into 10-15cm long strips (about 1.5cm wide).
Add the strips to a large pan of boiling water - allow the water to return to the boil and cook for about 5 -10 minutes, or until the skin goes translucent.
Strain the pig skin and leave them to rest in the colander to allow any excess liquid to drain away.
Return the pig skin to the (now dry) pan, sprinkle with salt or your choice of seasoning and stir.
Transfer the skin to a wire rack on a roasting tray and place it at the top of the oven. Roast for 20 - 40 minutes until golden and crispy.
Allow to cool and store in a jar or sealed container in the cupboard. These will keep for at least a week before going soft.
Recipe Video
Have a question?
We have a free Facebook group where you can find lots of fellow keto-ers (without the keto police). Find food inspiration, recipe tips, and more.
Subscribe to our emails
Stay updated on the latest recipes, information, and offers. Sign up to our email list below and we'll keep you in the loop.