This pork scratchings recipe follows on from the previous post – fennel & sage pork ribs. I removed the skin from the pork belly so I could get more rub on the meat of the ribs. I still wanted to cook the skin so put it in the smoker on top of the belly to cook. I used some direct heat to crispen the skin before and after the long smoke. The skin can burn quickly so just be careful when direct grilling the skin.
Serves: 6 as a snack
Cooking time: 6-8 hours
Ingredients
- Pork belly, on the bone, skin on (6 ribs)
- Rock salt
- White wine vinegar
Method
The night before the cook remove the skin from the pork ribs. Place the skin face down on a layer of rock salt. Cover with cling film and leave in the fridge overnight. Put the wrapped pork belly on top to add a bit of weight. In the morning wash off the salt and pat the skin dry. Pour a little white wine vinegar on the top of the shin and shake off the excess.
Place the skin face down on the smoker grill (grill temp was about 1900C). Leave for 10 mins before putting the pork belly into the smoker and place the skin on top of the belly. Follow the cooking instructions for the pork belly here. When the pork is cooked remove it from the smoker and place the skin face down on the grill again for around 20 mins or until the skin has gone nice and crispy.
