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.
- Rub the rind with salt and leave for 20 minutes.
- Cook the pork rinds until very soft. Season the cooking water with pepper, salt, oregano and hot paprika.
- Once the pork rinds are very soft, cut them into strips. Cut according to each person’s preference.
- 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.
- When it’s hard and brittle, we will make small pieces ready to fry in olive oil.
- 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 propertiesand get harder.
Ingredients & Quantities:
1½ tbsp sea salt
¼tsp hot smoked paprika
½tsp black pepper
400g pork rind, with at least 1cm of fat.