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Pork Scratchings – Cortezas de Cerdo

5463 Views 1222 Liked Posted on: 01/29/2020
 

Description:
In Spain, Pork Scratchings are called Cortezas de Cerdo when they do not have any solid fat attached, and Torreznos when they do. That is the traditional way to cook them.

Recipe method:

  1. Rub the rind with salt and leave for 20 minutes.
  2. Cook the pork rinds until very soft. Season the cooking water with black pepper, Salt, Oregano and Hot Paprika.
  3. Once the pork rinds are very soft, cut them into strips. Cut according to each person’s preference.
  4. After the pork rinds are cooked, dried them in a dry, well-ventilated place. Dry until the pork rind is rather hard and brittle. You can speed up the process by leaving them in the oven at a temperature of 70 degrees for 3 hours.
  5. When it’s hard and brittle, break into small pieces ready to fry in olive oil.
  6. They are best eaten soon after cooking, but will keep in an airtight container for a few days. After a couple of days, the pork scratchings lose properties and get harder.


Ingredients and Quantities:
1½tbsp sea salt
¼tsp hot smoked paprika
½tsp black pepper
½tsp Oregano
400grams / 14oz pork rind, with at least 1cm of fat.

 
Posted in: Type of meal, Regional, Autumn, Snacks, Party, Side dish, Events and Markets

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