Smoky Fennel Pork Scratchings with Maple Syrup

The salt that caught my eye from the get go was definitely the Applewood Smoked. The thought of seasoning pork rind with this smoky salt really excited me. With a salt this delicious I wanted to keep it simple, so it had to be Smoky Fennel Pork Scratchings with Maple Syrup. YUM.

+- 200 g pork rind (ask your local butcher and make sure they are happy pigs), rinsed and dried well Applewood Smoked Salt
15 ml fennel seeds
maple syrup for drizzling (optional)

Preheat the oven to 220°C.
Cut the pork rind into +- 2cm strips and lightly score.
Season generously with smoked salt and fennel seeds.
Place onto a baking tray with a lip (make sure there is some space between each piece of rind to allow even roasting).
Roast for 15 minutes, give them a good shake, turn temperature down to 200°C and roast for a further 20 minutes or until crispy and golden (depending on thickness).
Remove from the roasting tray and place the scratchings on paper towel to absorb excess oil.
Serve immediately drizzled with maple syrup.

If cooled and wanting to serve later, simply heat in 60°C oven for a few minutes.


By: Carey Erasmus



Carey is a freelance development chef and food stylist with a ND: Food Science and Nutrition. With over 12 years of experience in the food industry she has established an impressive portfolio and creates recipe or foodie content for various clients. She also has a popular food blog called Bits of Carey where she shares fuss free recipes and collaborates with like-minded brands and campaigns.



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