How are pork scratchings made? May 2, 2021 06:27
So you've landed on this page because you're probably in a pub. Your mate's just got a round in and plonked a pack of pork crackling on the table. This has led to a heated debate about why has Snaffling Pig called them crackling when the pack you had last week from your local off license said scratchings. Well strap in, you're in great company as we take a moment to explain the difference.
Americans love to call things differently. Elevator, trunk, fanny, pants & pork rinds. BTW I just won £10 from George, our Head of Marketing as I managed to shoehorn the word fanny into a blog post about pork crackling. Hah, just did it twice. Fanny...*giggles*
Pork Rinds in the States is more commonly known as pork crunch here, or over at Snaffling Pig we call them Porky Puffs. Uncle Sam calls pork crackling, cracklins and the Portuguese call it torresmos, Filipeno’s chicharron, Canadian’s Oreilles de crises.
So what are pork crunch, pork cracking and pork scratchings and what is the difference between pork scratchings, pork crackling, pork crunch and Porky Puffs?
Pork scratchings are made from frying pork skin taken from shank (top of the pig's hind leg). It's cooked once, meaning it is harder and crunchier than its porky cousins. It doesn’t need much seasoning as it still holds a lot of the pork flavour, so generally only salt is added. Harden pork snack traditionalists love pork scratchings.
Pork crackling is made from frying the pig skin from either the shoulder or the shank, and fried twice. The second cook is more of a flash fry and causes the scratching to inflate, adding more air to the product, meaning it is lighter and cruncher. The second fry naturally reduces some of the pork flavour so is a great opportunity to add more exciting seasonings which is why we at Snaffling Pig HQ or Pork Knox as its known have added maple, chilli, black pepper and loads more.
Pork crunch, or Porky Puffs as we call them, is when you do the same as pork crackling, but you cook them the second time at a much higher temperature. This shocks the pork scratching and they inflate even more, turning into a meaty Quaver. They are light and when seasoned hold even more flavour as they contain a greater surface area. If you are following a Keto diet, the Porky Puff is the preferred favourite as they will have a larger protein and fat ratio that the other types.
In simple terms:
- Pork scratchings are cooked once and therefore more traditional and harder.
- Pork crackling is cooked twice meaning you get a crunch you want but not to the deteriment of your teeth. The second cook lightens the edge of the pork meaning it puffs a little and holds more flavour.
- and pork rind / pork crunch is also cooked twice but at a higher temperature, creating a meaty quaver looking thing that's light and fluffy and full of flavour.