I love pork scratchings. Not the puffy light ones they call ‘pork crunch’. No, they’re rubbish. Airy imposters. The proper heavy deep fried chunks of pig exterior – that’s what I’m talking about. Substantial, salty, crunchy, with an occasional inner core of semi-liquified fat – a cool oasis of lard.
I topped my scratchings with flavours of a stuffed Italian roast – pureed dried apricots and a pork friendly seasoning of sage, rosemary, garlic and black pepper.
Ingredients: pork scratchings, dried apricots, sage, rosemary, garlic, black pepper.