Cooking with Chippie: Pork Scratchings

Deadbeat said:
Scratching haters, a quick question - what's your stance on black pudding? Do you avoid that, too?
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I love crackling/the look of these pork scratchings, but cannot stand the thought of black pudding. Bleurgh. Pub pork scratchings are usually pretty vom, and I'll only buy them if:

-There are no Cheese Moments
-There are no Scampi Fries
-I've had lots of beer (at which point, and for some reason which escapes me right now, the concept of stale, hairy pig skin becomes slightly less repulsive)

SiriusB said:
Black Pudding is food fit for kings! :eek:
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NO NO NO!:mad::(
 
Baguette with sausages and black pudding covered in lashings of ketchup is a great Sunday morning breakfast if you're hungover.
 
nice, only thing putting me off is the time needed to cook em :(

i lurve a good scratchin'
 
This looks like a winner to me. Love my scratchings.

74p? I just hope the Morrisons in Reading sells it.

Love my black pudding as well. And white pudding. And livers, kidneys, trotters, hearts. tongues, etc etc. :cool:
 
What's with all the weeners in this thread?:D I bet you all like crackling with your roast pork!

Cheers for the recipe OP, I impulse bought that skin about a year ago with the same idea, but followed the wrong recipe. Didn't dry them out and just ended up with smokey burnt fat. May try this again:)
 
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