These are my british versions. Below you can see the Mexican version being fried.
I filmed the Mexican method of deep-frying Chiccarones (pork scratchings) in Mexico City…..take a piece of pork skin and then carefully deep fry in a vat of lard!…..
However it is absolutely delicious broken into bits, served with a big bowl of Guacomole and a few Margaritas!……
or here is my recipe I made at home by roasting them in the oven…
The Asian addition of using Sichuan peppercorns is mine. But if you like your pork scratchings plain, then leave them out.
375 g piece pork skin, scored well all over (ask your butcher to do this)
2 tablespoons Sea salt flakes
a couple black peppercorns
2 teaspoons Sichuan peppercorns, optional
1. Cut the pork skin into pieces about 6-7cm square, and drop into a bowl. (Don’t cut them too small as they will shrink when cooking.)
2. Grind the salt, black peppercorns, Sichuan peppercorns, if using, together in a pestle and mortar.
3. Sprinkle this spiced salt onto the pork pieces and mix well.
4. Now you could use them straight away but they will be better and crunchier if you cover and place in the fridge for about 2-3 days, turning occasionally.
5. Preheat oven 220 C and wipe the pork rind dry with some kitchen paper and put the pieces onto a baking sheet and into the oven.
6. After 20 minutes, pour away the excess fat, (pour into a bowl and use the fat later to cook roast potatoes.) then return the scratchings to the oven. Reduce the to 150C and cook for about 30 minutes more until puffed and golden.
Drain the scratchings on kitchen paper and allow to cool, then dig in. No, not a diet food. Try not to eat too many, though this may be impossible…..