Crackling is a tasty, crispy snack made from pork skin. This side is added to meals to make them more appetizing and is very simple to prepare at home — and here’s how to make it.
This easy-to-follow guide is for anyone who wants to learn how to make crackling, or if you’re looking for a few tips to make it just right.
Ingredients:
>Pork skin
>Salt
>Optional: olive oil, vinegar, and seasoning (such as black pepper, paprika, or garlic powder)
Instructions:
You can make crackling at home by following these few simple and easy steps:
- Prepare the Pig Skin:
To start, get your pig skin ready. If it hasn’t been prepared beforehand, cut the skin in a crisscross pattern with a sharp knife, but be careful not to cut too deeply into any remaining fat layer beneath. The crunchy texture of the crackling comes from scoring, which aids in the rendering of fat. We don’t recommend using skin from supermarket pork — instead, go online or visit your local butcher.
- Drying the Skin:
Drying out pig skin is crucial. You can use a paper towel to pat it dry completely. You can even leave it uncovered in the refrigerator for a few hours or overnight.
- Salt:
Apply a generous amount of salt to the skin. This salt will extract moisture from the skin, making it crispier. You can improve the flavor by adding more ingredients if you’d like, but I tend to salt, leave it for a few hours, wipe away the moisture — and potentially repeating the process.
- High Heat Roasting:
Set the oven’s temperature to 230 – 240°C. While it is preheating, boil your kettle and place the pig skin, skin-side up, on a metal rack. Once boiled, pour this over the skin — it will help it tighten up and produce a better product. Pat it dry, add a light brush of oil (any type), and blast it for around 15 – 30 minutes. Keep an eye on how much it is crisping up. I generally err on the side of half an hour.
Turn the heat down to around 180°C. Depending on how thick the skin is, you might need to roast up to another 20 minutes. Watch it closely as the skin turns from golden to burned quickly.
- Finishing Touches:
Take the skin out of the oven when it turns golden and crispy and give it some time to rest. As it cools, the crackling will keep getting crispier. When chilled, serve as a single sheet or break into small chunks. Consider adding some salt or other seasonings.
Extra Tips for a Perfect Crackling:
Use Fresh Skin: Crackling is best done with fresh pork skin. Older skin cannot crisp up as effectively.
Avoid Rushing: Patience is essential to cook a crispy crackling. Long periods of high-heat roasting take the fats out, leaving the skin light and crispy.
Avoid Excessive Oil Addition: Since pork skin is inherently fatty, you don’t need to use much oil.
These few tips and the cooking instructions would help you master the crackling recipe and cook perfect golden crispy crackling every time!
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