Last weekend, I made a pork goulash the results were too disappointing to blog ,recipes suggested cooking til the the pork til it was falling apart but the texture just seemed to stringy with no real bite, the flavour was good so something I will work on.
However the recipe did have one positive result,it required me to remove the skin and fat from a large shoulder of pork, this meant I could indulge in a little extra porky goodness and make some pork scratchings. A pub classic , my dad would make this from thick bacon rind using the microwave ( 20 minutes on a medium setting makes a passable impression of pork scratchings)
But these were the real thing , a little reading including St John – Nose to Tail suggested a long salting of the skin, which I did for more than a week , covering the skin in sea salt in the fridge, this draws out water from the skin.
After that I cooked the scratchings in the oven at 180degC for 1.5 hours draining the fat regularly. I was thinking of making fat balls for the hungry birds mixed with bird seed , but as BT has pointed out below this may not be a good idea and can cause kidney damage to birds.
I think I should have sliced the pork skin more thinly , at half an inch wide , the scratching resemble thick chips, the scratchings are quite bulky rather than the twirly crispy things, the taste however is spot on crunchy & salty.