The only (slight) problem with cooking joints of meat in the slow-cooker is the lack of crisp, crunchy bits. For a piece of pork this presents a real problem, as the crackling is (in most households, anyway), awaited as eagerly as the meat itself. Happily though, this problem is not insoluble; if you take the fatty rind off your joint before popping it in the cooker, you can have your meat cooked beautifully while you do whatever you like and then, when you feel inclined, follow the recipe below for a fab pre-dinner snack. Scratchings are a great favourite of my beloved; not to say that the rest of us don't like them too, just that his passion for them by far eclipses any interest we might have. I admit that these are barely dietetic, and certainly an insalubrious pleasure, but every once in a while they are a real treat...
Pork Rind
2 tsp table salt
1/2 tsp English mustard powder
several good grindings of fresh black pepper
Cut the pork rind (sharp kitchen scissors are easiest) into pieces about 2 x 1cm. Mix the salt, mustard and pepper together in a plastic bag, then pop in the rinds and toss to coat. Tip the rinds onto a baking sheet and cook for 20-30 minutes at 200°c until brown, crisp and sizzling. Drain the scratchings on kitchen paper and tip the fat remaining on the tray into your dripping pot. Serve the scratchings (with a pre-prandial G&T for preference) while they are still just barely warm.
Cath xx
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