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Grattons ou Gratterons
Preparation info
- Difficulty
Medium
Appears in
Published 1987
These are the French equivalent of scratchings, small pieces of pork skin cooked until crisp and golden. We like them, served hot from the oven, sprinkled with a few crushed dried herbes de Provence to go with beer, cider or a country wine after an autumn morning of gardening or hill-walking.
Method
Cut the skin from a piece of belly pork or a joint of loin of pork. It can be from any piece of the pig. Leave a layer of fat under the skin about 2 cm