Whats PORT SCRATCHINGS?!
Whats PORT SCRATCHINGS?
i know its some sort of food, but what exactly?
Additional Details4 days ago
I was under the impression could be some British term i never heard of meaning PORK.
Im translating a tv show and the script actually says PORT.
The sound is a bit bad...
makes sense as pork of course, but I just taught it could be some term for them, something to do with a restaurant by the port... it would fit into the TV show.
Anyway thanks to all.
Torresmo it will be, in portuguese that is.
Answers:
4 days ago
I was under the impression could be some British term i never heard of meaning PORK.
Im translating a tv show and the script actually says PORT.
The sound is a bit bad...
makes sense as pork of course, but I just taught it could be some term for them, something to do with a restaurant by the port... it would fit into the TV show.
Anyway thanks to all.
Torresmo it will be, in portuguese that is.
It is actually PORK scratchings, and is the British name for deep fried salted crunchy pork rind.
Try googling it - you might even find some pics!
I, too, think you mean "pork scratchings". I think the 'final answer" may be pork rinds. Here is what I found on the site called Pork Scratching World:
Types of Pork Scratching
There are really 3 main types of scratching, with a few variations distinct from these 3 types.
Firstly, we have the traditional pork scratching. The skin can be of varying hardness, usually with a crust, which may have a chunk of crispy meat still attached.
Pork Scratching
Secondly, the pork crunch, what the Americans would call pork rind. This is puffy, dry and easier on the teeth than the traditional.
Pork rind
Thirdly, there's something that looks like multi-layered, flakey, pressed crackling, with the fat layers squeezed out. Rarely seen in the UK these days, it is sometimes available in Spain as llardons. It is easily broken and not hard.
Spanish Llardon
In addition to these, there are some variations:
British crackling or pork crackle is crispier than the traditional scratching, with a thinner, more brittle skin layer. Spain has a number of types which tend to be drier than the traditional scratching, with a skin layer closer in texture to the puffier pork crunch or only allowed to puff slightly more than the traditional British scratching, eg, the chicharrito, on which can be seen the puffed skin layer and dried crust:
In these sections you can find out what scratchings are available and what people think of them, who makes them, where you can get them, etc.
Types of Pork Scratching
There are really 3 main types of scratching, with a few variations distinct from these 3 types.
Firstly, we have the tradional pork scratching. The skin can be of varying hardness, usually with a crust, which may have a chunk of crispy meat still attached.
Secondly, the pork crunch, what the Americans would call pork rind. This is puffy, dry and easier on the teeth than the traditional.
Thirdly, there's something that looks like multi-layered, flakey, pressed crackling, with the fat layers squeezed out. Rarely seen in the UK these days, it is sometimes available in Spain as llardons. It is easily broken and not hard.
In addition to these, there are some variations:
British crackling or pork crackle is crispier than the traditional scratching, with a thinner, more brittle skin layer. Spain has a number of types which tend to be drier than the traditional scratching, with a skin layer closer in texture to the puffier pork crunch or only allowed to puff slightly more than the traditional British scratching, eg, the chicharrito, on which can be seen the puffed skin layer and dried crust.
I think it should be called pork scratchings
Pork fat or rind (deep fried) similar to crackling and sold in a plastic bag for your consumption with copius amounts of beer.
In the south it is called " pork cracklings" because they make cracking noises when fried. Really bad for you, but some tastes so good.