I was watching Great British Menu last year and one of the chefs presented a spiral pork scratching, and at the time I was doing a fair amount of experimentation with pork belly so it kinda got me thinking about how he'd managed it.
|check out this fine hand crafted chopping board made by @olliebutcher81! |
Get in touch with him or me if you want one - available in oak!
After a little thought this is what I came up with . . . trust me it's lush and if you want your pork belly to have sticky bits you can!!
for the pork spiral scratchings
1 side of pork belly skin
1L chicken stock
4 cloves garlic (whole)
pork spiral scratchings
Coat the bottom of your baking tray with a touch of vegetable oil.
Sprinkle a baking tray with the aromats and lay the pork over the top, skin side up.
Pour in the chicken stock and lightly salt the skin and cover with a lid or tin foil.
Slow roast at 150C for 3hours checking occasionally to make sure that there is still liquid in the bottom of the tray.
Top up with water if it the tray has gone dry.
Once ready let the pork skin cool down until it's cool enough to handle.
Place it skin side down and roll it into a long sausage shape, then wrap it tightly in cling film and put it in the fridge to set.
Leave it to set for for at least 2 hours preferably over night.
Unwrap it and slice it up, the thicker the slice the stickier the centre will be.
Heat a heavy based pan and add the disks of porky goodness without and oil.
Once the skin has crisped up turn them once and crisp the other side, then remove to some kitchen towel to drain off any excess fat. Season them and serve at will!
Once rolled into a ballotine and cling
wrapped or vac packed the pork belly will easily last for a month in he fridge, it can be sliced when needed and prepared in minutes!! Perfect accompaniment to a beer.
Or you can fry of the scratching and keep them in an air tight container to keep them crisp.