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.
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
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.