Homemade Crunchy Pork Scratchings With Lard

Jar filled with homemade pork scratchings.

Homemade Crunchy Pork Scratchings With Lard

Savor the irresistible charm of a crispy classic pub snack favorite with our Homemade Crunchy Pork Scratchings With Lard. Learn the difference between pork scratchings, pork rind, and pork crackling, and discover the secret behind their baked and cooked twice goodness crunch for even crunchier porky snack food.

Course Small bites

Cuisine International

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Prep Time 5

Cook Time 5

Total Time 5 5

Servings Cup Lard & 2 Cups Scratchings

Calories 6001kcal

Author Zuzana Paar

Equipment

Ingredients

2,2 lb Pure Fat from Pork
Salt

US Customary - Metric

Instructions

Prepare your pork fat for this recipe. Ensure it is bought from an excellent source to get the cleanest and best pig fat you can get. At the same time preheat oven to 200 degrees Celsius or 400 degrees Fahrenheit.
First, make sure that all the pork fat is clean. Wash the fat properly and dry it with a paper napkin. Using a sharp knife, cut the pork fat into strips and then approximately 2 cm or half an inch size squares.
Once all the fat is cut into squares, place it inside a glass casserole and pour some water. Place the casserole into the oven and let the rendering process start.
Approximately halfway, after about 20 minutes to an hour, you will see enough lard already melted. This is the best time to take the casserole out and strain all the fat into a glass jar through a strainer.
As you see in the picture, you will end up with a pure lard by-product. This lard is bright yellow while melted, but once it cools down, the color will turn into a beautiful pure white.
Once all the scratchings are done, take the casserole out of the oven, strain the remaining melted lard and place the scratchings on a paper towel. This will ensure that any additional oil is taken away, and you will end up with a beautiful, crispy, flavorful snack.
As scratchings do not have any flavor, you could spread them onto a tray and sprinkle them with salt or additional spices if you wish.

Video

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Notes

Size – do not cut the fat into tiny pieces. Otherwise, you will get little bits. The fat shrinks while rendering, so approximately 2 centimeters or half an inch is the best.
Baking time – The baking time depends on the sizes you have cut the fat into, the size of the casserole, and the amount of fat used.
Seasoning - Salt is added towards the end. Add a teaspoon of smoked paprika, chili or other herbs. Grind the fennel seeds freshly in pestle and mortar for that additional flavor.

Nutrition