Hairy Bar Snacks
How to make save mony on supermarket pork promos and make Pork Scratchings along the way. Labels: food
It's this time of year that the supermarkets start having their pork promos. You can pick up a whole, or half a pig for about 1.20Euro a kilo. And the supermarket will cut it up for you free of charge.
We didn't have tons of dosh last week, thanks to all the end of year fetes so we bought a shoulder (again).
If you zoom in on the label you'll see that this baby was 1.40 per kg and cost 11.21 so it was 8 kilos of shoulder.
Step one is to drink the beer, and step two is to sharpen the knives. My attitude to all this is that I'm not a trained butcher so I don't expect the results to be pretty. I'm sure the more I do it, the better I'll get.
I took the wrist end (do pigs have wrists? I'll bet there's a butcher's term for the joint) off and will use that as a little roast. Kept the skin and fat on it. I then removed te one from the shoulder and gave it to the dogs. Who were well pleased.
I then trimmed off the skin (to be used for the pork scratchings later) and cut out the biggest, neatest, least scraggy bit of meat which rolled up nicely for another roast.
the rest of the meat I cutt into stewing sized cubes and packed in freezer bags at about 1lb 500g each. I got five bags out. So that should make five meals for 11 euros. A bargain. Here are the finished portions.
Now, the Pork Scratchings. The last time I did this with a promo shoulder I threw the skin and fat away. This time I wanted no waste so I did a bit of research on the net and found that Pork Scratchings are very popular, but recipes are few and far between. I cut the skin into big chunks and put it into the heavy cast-irone cocotte, with a bit of olive oil.
I put this, with its lid on, into the wood burning stove which was alight anyway, as it heats the kitchen. I left it for about an hour, in a hot oven, and I could hear it banging, popping and hissing.
I took it out when it was golden, threw in a handfull of coarse salt and lit it cook a bit more. The skin was crispy, the fat crunchy and there was about 500ml of fat.
The scratchings drained overnight and were a success.
Credit for the title of this post goes to the Pork Scratchings web site. We used to call them "turkey scabs" or "Pommy biltong"