Ingredients 500g pork skin 4 Tbsp SAXA cooking salt Cooking oil Method 1. Score pork skin with a sharp knife about 2/3 of the way through the skin. Then rub skin with the salt. Store uncovered in the fridge overnight. 2. Wipe off the excess salt and place between two heavy trays and bake in oven at 180°C for 15-20 minutes. Remove from the oven before the skin becomes crisp. 3. Allow to cool slightly then slice with the score into strips. 4. Deep fry skin at 200°C in cooking oil until light, crunchy and puffy. Sprinkle with a little SAXA cooking salt and serve. Try Justin’s recipe for Pork Roast with Perfect Crackling!
Celebrity chef Justin North shows us a delicious way to use up leftover pork skin. These posh pork scratchings make a wonderfully crispy snack to serve alongside drinks this Christmas.