Pork Scratchings are very popular in Mexico. We use them in different dishes, some of them are more traditional than others.
This dish, is one of many dishes that got stuck in my mind, inspired by a dish from a restaurant where I used to work during my student days. Not only is it simple to make, but it combines two of my late-night cravings in one single go!
The mix of gooey cheese with crunchy, salty bits of pork is perfect on its own or with salsa on the side to dip. Or if you really want to go all out, serve it inside a warm homemade tortilla with a spoonful of spicy salsa and a dollop of creamy guacamole. I can’t think of anything more I could possibly want from a guilty pleasure than this.
Prep Time | 40 minutes
Cooking Time | 15 minutes
Difficulty | Medium
250g cheddar cheese
1 cup flour
2 beaten eggs
500g pork scratchings
coriander, roughly chopped, to garnish
- Cut the cheese into bite sized cubes, approx. 3cm large.
- Blend the pork scratchings, either in the food processor or by smashing them in a sealed ziplock bag until they become crumbs, then tip onto a large flat plate for coating. Additionally fill a separate plate with flour, and a prep bowl with your two beaten eggs, ready to coat the cheese.
- First dredge the cubes of cheese in flour, then the egg and finally the pork scratchings, patting and shaking slightly to get rid of any excess. Make sure you coat the cubes completely, to avoid the cheese leaking into the oil.
- Put the cheese cubes onto a plate, cover with cling film and chill in the freezer for 30 min.
- Fry from frozen in a saucepan half filled with oil at 180°C until golden brown.
- Serve and sprinkle coriander on top
You can have these as a party snack, with toothpicks at the ready for guests to dip them into salsa and have them as a snack. Alternatively make tacos with corn or flour tortillas with a bit of salsa and guacamole.