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–+ servings

Crispy Pork Crackling

This Crispy Pork Crackling is crisp, flavourful, and so much better than store-bought.
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Course: Snack
Cuisine: British
Prep Time: 2 hours
Cook Time: 1 hour
Servings: 8 people
Calories: 357kcal

Equipment

  • 1 roasting tray

Ingredients

  • 500 g pork rind
  • 1 tbsp sea salt fine or flaky
  • 1 tsp white vinegar or lemon juice optional
  • 1 tbsp olive oil or neutral oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp black pepper

Instructions

Prepare the Pork Rind

  • Pat the pork rind thoroughly dry with paper towels.
  • Score the skin in parallel lines about 1cm apart, but don’t cut through to the fat layer.

Dry the Skin

  • Lay the rind flat on a plate or tray and refrigerate uncovered for at least 2 hours (preferably overnight) to remove excess moisture.

Season and Preheat

  • Preheat the oven to 220°C (200°C fan-forced).
  • Rub the rind with a little vinegar or lemon juice (if using), then massage in the olive oil.
  • Mix the salt, smoked paprika, garlic powder, and black pepper together, then rub evenly into the rind, making sure it gets into the cuts.

Roast for the Perfect Crackle

  • Line a baking tray with foil or baking paper.
  • Lay the pork rind flat, skin-side up, and roast for 25–30 minutes until it starts to bubble and turn golden.
  • Reduce the heat to 180°C (160°C fan-forced) and continue roasting for another 20–30 minutes until crisp.

Cool and Serve

  • Let the crackling cool for a few minutes—it will crisp up even more.
  • Break into bite-sized pieces and serve as a snack or side dish.

Video

Nutrition

Calories: 357kcal | Carbohydrates: 0.4g | Protein: 38g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 59mg | Sodium: 2021mg | Potassium: 10mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 155IU | Vitamin C: 0.4mg | Calcium: 21mg | Iron: 1mg