Extreme Pork Scratchings: Dare to Try This at Home?

While pork scratchings, pork rinds, and cracklings are all snacks made from pig skin and can be somewhat similar, there are key differences in their preparation and characteristics. Here's a breakdown:

Pork Scratchings (common in the UK):

Typically made from the pig's skin with a small layer of fat attached.
They are traditionally seasoned and then roasted or baked, resulting in a crunchy snack.
Often found in British pubs.

Pork Rinds (common in the US and many other parts of the world):

Made from pig skin but without the fat layer.
The skin is typically boiled to render any attached fat, then cooled and dried. Once dried, the skin is deep-fried until it puffs up, producing a light and crispy snack.
They can be seasoned in a variety of flavors.

Cracklings:

These are closer to pork scratchings in that they usually have a layer of fat.
They are the bits that are left after rendering lard. Once the fat is rendered out, the remaining bits are fried until crispy and golden.
The texture is richer due to the fat content and tends to be crunchier than pork rinds but not as hard as pork scratchings.
In summary, while all three snacks come from the exact origin (pig skin), the method of preparation and the presence or absence of the fat layer contribute to the differences in texture and flavour among them.


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Ingredients
1 kilo pork skin with fat
water
½ – 1 tsp salt


#porkscratchings #howtomakeporkscratchings


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