1kg Black Country Double Cooked Pork Scratchings (Crackling)

Product Information

For the panko breadcrumb like crunch you'd be better buying the pork puff type scratchings which are more skin without the fat and are drier (in fact so dry they make me cough when eating them). Something like these

Remove the clingfilm and cut each sausage into four pieces. Roll each one through the seasoned flour, then egg, then breadcrumbs. Combine the leek, cauliflower, tomatoes and spring onions in a large bowl with the cheeses, chives, mustards and capers, then mix well with a pinch of pepper, being careful not to crush the ingredients. If the mixture is very soft, transfer to the fridge for 10 minutes to firm up a little.

We prepare your order in our butchery on the day before delivery to ensure that everything reaches you in the best condition.

Take a look below as we run through our favourite pork dishes to whip up in an air fryer. Air Fryer Pork Belly Next, fry the onions with ½ tsp salt in 15g melted butter for 3-5 minutes until softened, but not coloured. Spread the onions evenly on top of the lamb in the hotpot dish. Add the yoghurt and coriander leaves then cover with the lid again and let the meat cook for another 25-40 minutes, or until the meat is tender. Finally, add the garam masala and the coriander, then serve with roti or naan. Lamb Lancashire hotpot Karam Sethi's version of this Midlands curry-house classic is our new Friday-night favourite. Serve with roti or naan.

Add the meat and stir to coat. Cook on a high heat for 5-7 minutes, constantly turning the goat around, then add the garlic-ginger paste, again stirring constantly. Add the tomato puree, then cover the pan with a lid and simmer for 20 minutes. Add the chilli powder, ground cumin, ground coriander and salt, to taste. Mix well. To serve, divide the kedgeree between four bowls then scatter with chopped parsley, season with salt and pepper then top each with a soft poached egg. Scampi and chips with tartare saucePlace the potatoes in a medium-sized bowl, then add the remaining 25g melted butter, season with the last tsp of salt and some more pepper, then mix well. Inspired by a cherished family recipe, a legacy passed down from one generation to the next, our superior Australian made pork scratchings have no artificial additives, preservatives or colours. Instead, Pascal's Pork Scratchings celebrate a trifecta of natural ingredients — tender pork rind, succulent pork fat, and a sprinkle of sea salt.