How To Make Perfect Pork Crackling
5 CommentsI 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.
How To Make Perfect Pork Crackling
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.
*Pigs will tend to eat lots of different foods – not just grass, which is why grass-fed isn’t a term used to refer to pork and other pig-related products. “Pasture raised” means they’ve been raised to eat their natural diet, which may include whatever they find as they roam about the pasture – grass, bugs, corn, fruit, veggies, weeds etc.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!
Delight in a Flavorful Paleo Moroccan Pork & Dressing Recipe
1 CommentFurther to her guest post yesterday, Stormy Sweitzer, owner of Maoomba, the Real Food for Active Lives blog, and author of Paleo Power Lunch: Easy, Filling & Delicious Workday Meal Strategies, has very kindly shared a Moroccan recipe with us from her book.
This is the lunch that started it all. In the dead of winter, wanting something colorful to go with a leftover pork chop, I threw it together with a handful of berries, seeds, and avocado. It’s earthy, but light. Add a handful of raw mushrooms for more vegetables. This recipe is perfect for those who are looking for a quick, nutritious, and delicious meal to take to work or enjoy at home. The combination of flavours and textures makes it a standout dish that’s both satisfying and refreshing.
Lunch Recipe: Moroccan Pork & Dressing
Equipment
- Blender
- Saute Pan
Ingredients
Pork
- 2 cups Spinach
- 3 ounces Pork loin chop Sliced, pan-fried
- 1/2 Avocado Cut into chunks
- 1/2 cup Blackberries Fresh
- 2 Tbsp Pepitas Raw
Dressing
- 1/3 cup Lemon juice fresh-squeezed
- 2 tbsp Water
- 1 Green onion chopped
- 1 clove Garlic chopped
- 1 tsp Dry mustard powder
- 1/4 tsp Salt
- Black pepper to taste
- 1/2 cup Avocado oil or Extra virgin olive oil
- 2 Tbsp Chives chopped
Instructions
Pork
- First, layer all ingredients in a lunch-sized food storage container.
- Next, pack 3 tablespoons of Creamy Lemon Chive Dressing in a separate container.
Dressing
- Combine all ingredients in a blender, except the oil and chives.
- Slowly drizzle in the oil while the blender is running.
- Finally, stir in the chives when done.
This Moroccan Pork & Dressing recipe not only provides a vibrant and delicious lunch option but also packs a punch with its nutritious ingredients. The fresh spinach offers a base full of vitamins and minerals, while the blackberries add a burst of sweetness and antioxidants. Avocado provides healthy fats and creaminess, and the pepitas give a satisfying crunch. The creamy lemon chive dressing ties everything together with its tangy and fresh flavour. It’s simple to make and can be stored in the fridge, making it convenient for multiple uses. Drizzle it over the salad just before eating to keep the ingredients fresh and crisp. For more Paleo lunch recipes and strategies, check out the Paleo Power Lunch book. It’s filled with easy, filling, and delicious workday meal ideas that are perfect for those on the go. Exploring different flavours and ingredients in your lunch can make a significant difference in your overall enjoyment and satisfaction with your meals. This Moroccan Pork & Dressing recipe is a great example of how simple ingredients can come together to create something truly special.