Pork scratchings with chilli, lime & mexican chocolate

Pork scratchings with chilli, lime & mexican chocolate

Pork scratchings with chilli, lime & Mexican chocolate recipe

I’ve always been a fan of pork crackling. I mean, what pork lover doesn’t like crackling? That salty crunch, the intense flavour filling your mouth and the immediate desire to shove more into your gob.

Pork scratchings can be seen on many bar and restaurant menus, which I love, but none of them have done it quite like this. I know I’m filled with some wacky ideas sometimes but this is one that has been on my mind for a long time. Pork scratchings with a very different outfit.

Chilli, lime, salt and chocolate.

Yes, chocolate.

Not just your ordinary chocolate but something that has its own spice. Mexican chocolate spiked with cinnamon and sugar granules. The scratchings don’t really taste of chocolate alone. There’s saltiness, a chilli kick, the zing of lime, a smokiness from paprika and a subtle hint of aromatic cocoa. Teamed with Mexican fire water or your favourite beer, it’s a match made in porcine heaven.

Time to step out of the box.

Pork scratchings with chilli, lime & Mexican chocolate recipe

Pork scratchings with chilli, lime & Mexican chocolate recipe

Pork scratchings with chilli, lime & Mexican chocolate recipe

Pork scratchings with chilli, lime & Mexican chocolate recipe

 

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Pork scratchings with chilli, lime & mexican chocolate
Deliciously crunchy pork scratchings - or chicharrones - scattered with a very unusual seasoning.
Pork scratching with chilli, lime & Mexican chocolate recipe
Course Snacks
Servings
servings
Ingredients
Course Snacks
Servings
servings
Ingredients
Pork scratching with chilli, lime & Mexican chocolate recipe
Instructions
  1. Cut away all of the fat from the underside of the skin, discarding the fat. Cut the skin into 5 cm x 2 cm pieces. Bring a large pot of salted water to the boil, drop in the pork skin and simmer for 20-30 minutes. Be sure to turn the extractor on as the smell can be quite powerful.
  2. Preheat the oven to 140°C.
  3. Drain the pork skin very well and dry using kitchen paper. Place the skin on a lined baking tray and bake for 1 hour.
  4. Combine the sea salt, chilli, paprika, chocolate and lime zest. Mix well and set aside.
  5. When the pork comes out of the oven and is cool enough to handle, cut away any fatty pieces you may have missed earlier. The fat won't crisp up so well in the oil, as all you want is the skin. Heat the oil in a large saucepan over medium-low flame (about 180°C).
  6. Fry 5 or 6 pieces of skin at a time, turning once if you can, until puffed and golden. Carefully remove from the oil and drain on absorbent paper as you fry the remaining skin.
  7. To serve, toss the pork scratchings in half of the salt mixture, place in a bowl and serve the remaining salt mixture on the side if your guests want to add more seasoning.
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