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Recipe Detail Page
Crispy Pork Cracklings
Autumn 2023
The best-quality pork cracklings are made with skin from the back, which is also easier to slice into consistent pieces. It’s important most of the fat has been trimmed away to prevent excess splattering—these will crackle and pop in the oven as they bake, so be careful when opening it to check their doneness. If you know a great butcher (and if you don’t, seek one out!), asking for pork skin is a welcome request as it’s a scrap that rarely gets used.
Serves 6 to 8
1 1/2 lbs (680 g) pork skin, cut from the back, with fat no more than 1/4 inch (5 mm) thick
Salt, preferably Diamond Crystal kosher salt, to taste
1. Position racks in centre and bottom thirds of oven. Preheat to 400°F (204°C). Line two large, rimmed baking sheets with parchment.
2. Using a very sharp knife, cut pork skin into rectangles roughly 1/2 x 2 1/2-inch (1 x 6-cm) rectangles. Alternatively, the skin can be cut using sharp kitchen shears.
3. Bring a large pot of salted water to a boil. Add pork skin. Boil, stirring occasionally, until skin is tender when pierced with a knife, 15 to 17 minutes. Drain and rinse well under cold running water until cool to the touch. Transfer to a clean kitchen towel and pat dry.
4. Divide pork skin among prepared baking sheets. Season with salt, tossing to coat fully. Arrange in an even layer, ensuring pieces aren’t overlapping. Place a second piece of parchment overtop of each sheet to cover pork skin fully—this helps contain splattering.
5. Bake in centre and bottom thirds of oven, switching racks at the halfway point, until most popping subsides and skin is puffed and golden, 30 to 35 minutes. Turn off heat, then crack oven door open. Let stand 5 minutes.
6. Remove pans from oven and carefully discard top layer of parchment. Using tongs, transfer cracklings to a baking sheet lined with paper towel. Cool completely. Store in an airtight container at room temperature for up to 3 days.
Serves 6 to 8
