Home-Made Pork Scratchings With Apple and Mustard Sauce
I love crackling; I love pork scratchings, even in their junk-food-packaged over-salted incarnation, too: this, here, is perhaps the best of both worlds. In fact, these make me so suffused with greedy pleasure, I do grasp why, for some, gluttony is considered a sin. For me, though, it is a blessing. Occasions of joy in life should be greeted with gratitude, not with guilt. A degree of caution is warranted, but only for practical — rather than spiritual — reasons. I’m assuming you won’t be eating these, anyway, if you have concerns about fat or salt; but also, as it says on the packets of pork scratchings I buy, these are “only recommended for people with strong, healthy teeth”. You need to go to a butcher to get the pork rind, so you may as well ask for it to be scored at the same time, to help it crisp up nicely in the oven. Your only responsibility where the rind is concerned, is to store it well. Plastic wrap of any sort will make it soggy, so either put it on the bottom shelf of the fridge still in the butcher’s “peach” paper, or wrapped loosely in greaseproof paper or baking parchment, or just leave it open, in a roasting tin, on the bottom shelf of the fridge and away from other foods. While these are gorgeous to crunch on with nothing more alongside than a cold beer or glass of wine, I do urge you to make the Apple and Mustard Sauce for dippage, too.
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