Pork scratchings with chilli, lime & mexican chocolate
Deliciously crunchy pork scratchings – or chicharrones – scattered with a very unusual seasoning.
  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.