Name: Pork scratchings with spicy salt
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Ingredients: 750 gm pork skin; For deep-frying: vegetable oil; Spicy salt; 1 tbsp sea salt flakes; 1 tsp dried chilli flakes; Finely grated rind of 1 lime; ½ tsp finely chopped dried chipotle chilli (see note)

Pork scratchings with spicy salt

This could be the ultimate beer snack. The key is to dry the skin thoroughly in the oven so it puffs when it's fried.

Serves 4

Prep

20M

Cook

1H 10M

Total

1H 30M

Agrarian Kitchen founder Rodney Dunn shares his recipe.

Ingredients

750 gm pork skin

For deep-frying: vegetable oil

Spicy salt

1 tbsp sea salt flakes

1 tsp dried chilli flakes

Finely grated rind of 1 lime

½ tsp finely chopped dried chipotle chilli (see note)

Method

1.Trim fat from underside of pork skin (discard fat), then cut skin into 5cm pieces. Bring a large saucepan of salted water to the boil over high heat, add pork skin, reduce heat to low and simmer until tender (25 minutes). Drain skin and dry on absorbent paper.

2.Preheat oven to 140C. Place pork skin in a single layer on an oven tray lined with baking paper and bake until dry (1 hour).

3.Meanwhile, for spicy salt, finely grind ingredients in a mortar and pestle and set aside.

4.Heat vegetable oil in a large deep saucepan or deep-fryer to 180C. Deep-fry skin in batches, turning occasionally, until puffed and crisp (1-2 minutes; be careful as hot oil will spit). Remove with a slotted spoon and drain on absorbent paper until cool (2-3 minutes). Serve scattered with spicy salt.