Crispy Pork Scratchings – Dehydration Method

In this recipe, we harness the power of the Foodi Max to dehydrate and air fry pork skin, creating perfectly crisp scratchings. Although we used the Foodi for its convenience and precision, you can achieve similarly good results with a conventional oven. By dehydrating the pork skin first and then roasting it at a high temperature, you can replicate the crunchy texture of these traditional pub favourites right in your own kitchen.

INGREDIENTS

Pork skin, as much as you’d like
Sea salt, to taste

METHOD

Preparation: Start by thoroughly cleaning the pork skin. Remove any excess fat if you want thinner scratchings as this can affect the crispiness. Cut the skin into uniform pieces—small squares or strips work well.
Dehydrating: Lay the pork skin pieces in a single layer in the Foodi Max dehydrator. Set the dehydrator to 60°C and leave the skin to dehydrate for around 5-6 hours. The goal here is to remove as much moisture as possible, which is key to achieving that perfect crunch.
Seasoning: Once dehydrated, season the pork skin liberally with sea salt. This not only adds flavour but also helps in the final crisping process.
Air Frying: Set your Foodi Max to the air fry setting. Preheat to 200°C. Place the seasoned pork skins in the air fry basket in a single layer to ensure even cooking. Air fry for 15-20 minutes or until golden brown and puffed up. Keep an eye on them to avoid burning.
Cooling: Remove the scratchings from the air fryer and let them cool on a wire rack. This helps to keep them crispy.

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Rare Breed Pork – Skin with fat – 1kg

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Oven Drying: Preheat your oven to its lowest possible setting, ideally around 50-60°C. If your oven doesn't go this low, use the lowest temperature available and keep the oven door slightly ajar to allow moisture to escape. Place the pork skin on a wire rack over a baking tray and put it in the oven. Leave the skin to dry out for about 6-8 hours or until it feels dry to the touch. Season with salt then turn up the oven to 200°C. Place the seasoned pork skin back on the wire rack and into the oven. Roast for 20-25 minutes, or until they are puffed up and golden. Watch closely in the last few minutes to prevent burning.

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Preparation Time: 10 minutes

Cooking Time: 5-6 hours

Hot Tips

Fat Removal: If you want thinner scratchings remove some of the fat.
Uniform Pieces: Cut the pork skin into evenly sized pieces to promote uniform cooking and crisping.
Seasoning Variations: After mastering the basic salted scratchings, try adding different seasonings like paprika, garlic powder, or vinegar powder for a flavour twist.

Pairings

. Beer:

Pale Ale: The hoppy bitterness of a pale ale cuts through the fattiness of the scratchings, balancing the saltiness.
Stout: The deep, roasted flavours of a stout harmonise beautifully with the meaty, umami taste of pork scratchings.
Lager: A crisp, cold lager offers a refreshing contrast to the richness of the scratchings, cleansing the palate.

2. Cider:

Dry Cider: The sharpness and slight sweetness of a dry cider provide a delightful balance to the salty pork scratchings.
Apple Cider: Traditional apple cider, either still or sparkling, with its fruity acidity, complements the fattiness well.

3. Wine:

Sparkling Wine: A bubbly prosecco or champagne can elevate the snack experience, as the effervescence helps in cutting through the grease and refreshing the palate.
Sherry: A dry sherry, like a Fino or Manzanilla, pairs exceptionally well with salty snacks like pork scratchings.

4. Spirits:

Whisky: A neat scotch or bourbon with a smoky profile pairs well with the deep flavours of pork scratchings, making for a sophisticated snack pairing.

5. Non-Alcoholic:

Sparkling Water: For those preferring a non-alcoholic option, sparkling water with a wedge of lime offers a refreshing cleanse to the palate between bites.
Root Beer: With its complex flavours and inherent sweetness, root beer can also stand up well to the intense flavours of pork scratchings.

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