Air Fryer Recipe
Crispy Pork Scratchings
A proper pork scratching should crack loudly before giving way to a salty, savoury chew beneath the bubbled skin. The air fryer excels here, as its fast convection dries the surface while steady heat renders fat out of the rind, transforming it into crisp, blistered pieces rather than greasy strips.
Ingredients
- 500g fresh pork rind, with a thin layer of fat attached
- 1½ tsp fine sea salt, plus extra to finish
- ½ tsp baking powder, optional
- ½ tsp freshly ground black pepper
- ½ tsp smoked paprika or sweet paprika, optional
- 1 tsp white vinegar or cider vinegar, optional
- kitchen paper
Method
- Inspect the rind and trim away any very thick, soft fat, leaving no more than about 5mm attached.
- Cut the rind into strips or chunks about 2–3cm wide.
- Pat the rind very dry with kitchen paper.
- If it feels slippery or has a strong porky smell, wipe the skin side with 1 tsp vinegar, then dry again thoroughly.
- Mix the salt, baking powder, black pepper and paprika in a bowl.
- Toss the rind well, making sure the skin side is evenly coated.
- Leave it uncovered for 20 minutes at room temperature, or ideally on a plate in the fridge for 2–12 hours.
- Preheat the air fryer to 120°C for 3 minutes.
- Shake off any wet-looking excess seasoning before the rind goes in.
- Arrange the rind skin-side up where possible in a loose single layer.
- Cook at 120°C for 25–35 minutes, shaking the basket every 10 minutes.
- Carefully pull out the drawer and pour the rendered fat into a heatproof bowl.
- Increase the air fryer to 190°C.
- Return the pork to the basket and cook for 8–12 minutes, shaking every 3 minutes.
- If some pieces are crisp and others still look smooth or leathery, remove the crisp ones and give the rest another 2–4 minutes.
- Tip the scratchings onto kitchen paper and season immediately with a small pinch of salt.
- Let them stand for 5 minutes before eating.
Nutrition
Calories: 250
