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Matt Weedon shares the key to perfect pork scratchings in his recipe. Perfect for parties, scratchings take a while to prepare but will taste so much better than the shop-bought variety.
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Strain off the vinegar marinade and reserve for the next time you make scratchings. Place the skin pieces in a saucepan and cover with cold water. Bring to the boil, then drain and place the scratchings in a tray
5
Cook in the oven for 20–30 minutes until crisp. Drain off the fat and dry the scratchings on kitchen paper
6
Preheat a deep fryer to 120°C
7
Finally, fry the scratchings for 4 minutes then drain on kitchen paper. Season with salt and serve
Soft-spoken and faultlessly modest, chef Matt Weedon prefers to let his accomplishments in the kitchen speak for themselves.
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Pork scratchings
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