Homemade pork scratchings, an easy to make delicious tapa. If you buy a sheet of fresh pancetta to be used in a recipe such as braised pancetta where you don't need the rind then keep it for pork scratchings.
Cut the rind away from the pancetta.
Smear with olive oil and season well with salt.
Place in a pre heated oven for 10 minutes.
Remove and slice into inch wide strips around 2 inches long.
Drop into hot olive oil and deep fry until crispy and golden brown.
Serve with allioli (Spanish garlic mayonnaise)
2 comments:
I love this idea! I will be trimming some pork belly and now I know what to do with the skin!
Peter M: Muchas Gracias for passing by the blog. Seasoning adds the extra flavour so add a little chilli or pimenton for some extra "bite"
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