If you want the best pork scratchings... cook a joint of pork for a Sunday roast. You get a big layer of fat on the outside, usually. In the UK we call it "Crackling". And getting it to be succulent and moreish is kind of an artform.
What you do is take a very sharp knife, and score it width and lengthwise. So that when you cook the meat, the fat hardens into little squares. But that's only the tip of the iceberg. Get some himalayan rock salt, and some good quality olive oil. Rub the oil into the skin of the joint. Like you're a masseuse in training. Really work it in there. Then liberally apply the rock salt, making sure to get into all the cuts you made.
Cook the pork joint under a medium-medium high heat, under foil, in your oven/air fryer until it's almost done. Then whip the foil off, turn the heat right up and blast the coating for a good half hour. Getting that fat layer as excited as Donald Trump on the golf course. It will crisp up something amazing. No hole-in-ones, though
But you can take a sharp knife and remove the crackling from the joint. To enjoy at your leisure. Better than any processed stuff you can get in a packet.
