How To Make Perfect Pork Crackling

I love Pork Crackling (which you may know as Pork Rinds or Pork Scratchings, depending on where you’re from). But it’s often a disappointment, either soft and underdone, or burnt and completely wasted! But when it’s crunchy and crackly, it is so good.

Pork crackling is obviously mainly fat, which makes it the perfect Paleo snack. Just a small amount is extremely satiating, so you can easily cook enough to last for many servings. Whilst you can buy them, one look at the ingredients (not to mention the uncertainty about the quality of the pork used) will probably tell you to get in the kitchen and make your own!

I’ve been trying to work out the best way to get perfect Pork crackling, which I’ll share with you below.

Firstly with Pork, perhaps more so than any other meat, quality really counts. I always go for Pasture Raised* pork and am careful to buy the best quality I can. If I could only buy one type of meat organic and pasture raised, without doubt I would choose pork.

You can use a few different cuts, blade or a roasting joint work well, but my favourite is Pork belly.

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5 from 4 votes

How To Make Perfect Pork Crackling

Achieving perfect pork crackling can be tricky, but with the right technique, you can enjoy crispy, crunchy crackling every time. This recipe focuses on quality ingredients and precise methods to ensure delicious results.

Prep Time10 minutes mins

Cook Time15 minutes mins

Course: Snack

Cuisine: Paleo

Keyword: crispy pork skin, paleo snack, Pork crackling, pork rinds

Servings: 4 people (depending on size of pork cut)

Calories: 70kcal

Cost: $20

Equipment

• Sharp knife
• Paper towels
• Roasting tray

Ingredients

• Pork belly or other cuts like blade or roasting joint
• Boiling water
• Sea salt Himalayan or Celtic sea salt recommended

Instructions

• Dry the Skin: Dry the pork skin thoroughly using a paper towel.
• Score the Skin: With a sharp knife, score the skin, leaving the cuts about a finger width apart. Create either diagonal stripes or a diamond pattern. Make sure you score through the skin, but not through to the meat.
• Pour Boiling Water: Pour boiling water over the skin. This step might seem odd, but it helps in achieving the perfect texture.
• Dry and Salt the Skin: Dry the skin thoroughly once more, then rub sea salt into it, making sure the salt gets right through into the cracks. Some people add oil here, but it's optional as great results can be achieved without it.
• Rest Overnight: If possible, leave the salted pork in the fridge overnight.
• Prepare to Cook: When ready to cook, add more salt to the skin.
• Cook: Preheat the oven to 180C. Cook the pork for about 15 minutes per kilo. For the last 15 minutes of cooking, turn the oven up to about 240C to achieve a crispy finish.

Notes

• Quality matters: Use pasture-raised pork for the best results.
• Ensure thorough drying of the skin at each step for optimal crispiness.
• Adjust the cooking time based on the weight of your pork cut.

Please share your tips below, I know almost everyone seems to have a slightly different technique.

Why Make Your Own Pork Crackling?

Store-bought pork crackling might be convenient, but it often comes with a long list of additives and seed oils. Worse still, it’s usually made from low-quality pork, with very little regard for animal welfare or how the fat was rendered. By making your own, you not only get full control over the ingredients and method but also benefit from a fresher, more flavourful result. Plus, it’s surprisingly easy and deeply satisfying when you get that perfect shatteringly crisp finish.

The Best Cuts to Use

While pork belly is a clear favourite due to its perfect fat-to-meat ratio and consistent thickness, don’t overlook other options. Shoulder or blade cuts with skin attached also work brilliantly. If you’re making a roast, ask your butcher for extra pork skin so you can make a separate batch of crackling on the side. Another great option is to save the skin when you’re breaking down a cut or trimming meat, freeze it, and make a large batch once you’ve collected enough.

Step-by-Step: Getting It Right Every Time

Here are the most important steps to make sure your pork crackling is a guaranteed success:

• Dry the skin: Moisture is the enemy of crispness. Pat the skin with paper towel, then let it air-dry uncovered in the fridge for a few hours or overnight if possible.
• Score the skin: Use a very sharp knife or Stanley knife to score the skin in thin lines (without cutting into the meat). This helps the fat render and the skin puff up.
• Salt generously: Salt draws out moisture and contributes to that ultra-crisp texture. Don’t be shy – you can always brush some off later.
• Start hot: Begin roasting at a high temperature (around 220°C) for 20–30 minutes to start the blistering process. Then reduce the heat to finish cooking the meat without burning the skin.
• Finish under the grill if needed: If the crackling isn’t quite crisp enough at the end, a few minutes under the grill can work wonders – but watch it closely!

What to Serve It With

Pork crackling is incredibly versatile and works as more than just a snack. Try serving it alongside a rich slow-cooked pork shoulder, using it as a crunchy topping for soups or salads, or pairing it with creamy cauliflower mash for the ultimate comfort meal. You can even crumble it over roasted veg or use it as a crispy garnish for a hearty stew.

Storage and Leftovers

If you manage not to eat the whole batch straight away, pork crackling stores well. Keep it in an airtight container at room temperature for up to two days. To bring it back to life, pop it in a hot oven for 5–10 minutes. Avoid refrigerating it, as this can cause it to soften and lose its crispness. For longer storage, it can be frozen and then reheated from frozen – just don’t let it thaw first or it will go soggy.

Flavour Variations

While plain salted crackling is a classic, there are endless ways to add flavour without compromising Paleo principles. Try rubbing the skin with:

• Smoked paprika and garlic powder
• Ground fennel seeds and black pepper
• Dried rosemary and sea salt
• Chilli flakes and lemon zest

Always apply dry seasonings after the skin has dried completely. Avoid liquid marinades or anything with too much moisture – they’ll prevent proper crackling.

Perfect for Paleo, Keto & Low-Carb Diets

Pork crackling is ideal for those following a low-carb or ketogenic diet. It’s rich in healthy animal fats, contains virtually no carbs, and is naturally gluten-free. When you need a satisfying savoury snack, a few pieces can go a long way in curbing hunger. Plus, it’s a brilliant way to use every part of the animal – something our Paleo ancestors would certainly have approved of.

Using Leftover Fat

Don’t throw away the rendered pork fat that accumulates during cooking. Strain it and store in a jar in the fridge. This fat, also known as lard, is fantastic for roasting vegetables, sautéing greens, or adding flavour to homemade savoury pie crusts. It’s stable at high temperatures and adds rich, savoury depth to any dish.

Final Crackling Thoughts

Perfect pork crackling isn’t just achievable – it’s surprisingly simple with the right approach. It’s a Paleo powerhouse: nutrient-dense, satisfying, and made with minimal ingredients. Best of all, it brings that salty, crispy, crackly joy that few snacks can rival. If you haven’t tried making your own before, now’s the time to give it a go. Just be warned – once you master it, you may never go back to the packet version again.

Have you discovered a foolproof method or seasoning twist? Share your crackling tips in the comments below – I’d love to try your ideas!