These pork cracklings are crisp, golden, and deeply savoury with that unmistakable crunch that makes them so addictive. The skin puffs and blisters as it roasts, giving you light, airy cracklings with a rich pork flavour. This is a simple recipe with very little hands-on work, but it does need patience while the oven does its job. Total time is around 1 hour 30 minutes, including preparation and cooling.
Ingredients
For the pork cracklings
- 500 g pork rind, skin only, with most fat removed
- 1 tsp fine sea salt
- 1 tsp white vinegar
- Freshly ground black pepper, optional
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the cracklings cook evenly and crisp without burning.
- Prepare the pork skin: Pat the pork rind completely dry using kitchen paper. Cut it into small bite-sized pieces using a sharp knife or kitchen scissors.
- Season the skin: Place the pork pieces into a bowl. Sprinkle over the salt and vinegar, then toss well to coat every piece evenly.
- Start the baking: Arrange the pork skin pieces in a single layer on a wire rack set over a baking tray. This allows the fat to drip away as they cook.
- Bake until crisp: Bake for 45 to 60 minutes, turning once halfway through. The cracklings are ready when puffed, golden, and very crisp.
- Cool and finish: Remove from the oven and leave to cool for 10 minutes. Sprinkle with black pepper if using, then serve.
Tips for Perfect Pork Cracklings
Why are my cracklings not puffing?
The skin must be completely dry before baking. Any moisture will prevent it from blistering and puffing properly.
How do I stop them from burning?
Use a wire rack over a tray so the fat drips away. Check them regularly during the last 15 minutes of cooking.
Should I remove all the fat?
Most of the fat should be trimmed away, but a very thin layer helps the cracklings crisp and develop flavour.
Serving Suggestions
- Serve as a crunchy snack with cold beer or cider
- Add to soups or salads for extra texture
- Serve alongside roast pork or slow-cooked meats
Storage
Room temperature
Store cooled cracklings in an airtight container for up to 2 days. Keep them dry to maintain crispness.
Refrigerator
Refrigeration is not recommended as moisture will soften the cracklings.
Freezing
Pork cracklings do not freeze well and are best enjoyed fresh.
Nutrition
- Calories: 210 kcal
- Carbohydrates: 0 g
- Protein: 18 g
- Fat: 16 g
- Saturated fat: 6 g
- Sodium: 420 mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Why are my pork cracklings chewy?
Chewy cracklings usually mean the skin was not dry enough or the oven temperature was too low. Make sure the skin is fully dry and the oven is properly preheated.
Can I make pork cracklings in advance?
They are best eaten fresh, but you can make them a few hours ahead and keep them uncovered in a dry place.
Do I need oil for pork cracklings?
No oil is needed. The pork skin releases enough fat as it cooks to crisp itself.
Can I use pork belly skin?
Yes, pork belly skin works well as long as most of the fat is trimmed away before baking.
James Martin Pork Cracklings
Course: SnackCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesCrisp, golden pork cracklings with deep savoury flavour. A simple oven-baked snack or side that delivers perfect crunch every time.
Ingredients
500 g pork rind, skin only
1 tsp fine sea salt
1 tsp white vinegar
Directions
- Preheat oven to 200°C or 180°C fan and position a rack in the centre.
- Pat pork rind completely dry and cut into small pieces.
- Toss pork skin with salt and vinegar until evenly coated.
- Arrange on a wire rack over a baking tray in a single layer.
- Bake for 45 to 60 minutes, turning once, until puffed and crisp.
- Cool briefly before serving.
Notes
- Dry skin is essential for crisp cracklings.
- A wire rack helps fat drain away during cooking.
- Best enjoyed fresh for maximum crunch.
