Crispy Pork Cracklings Recipe

By
Kalle Bergman
Kalle Bergman
Kalle Bergman is a Scandinavian food writer, media entrepreneur, and founder of the award-winning international food, drink, and travel website Honest Cooking. His writing is featured in The Huffington Post, Gourmet, Serious Eats, and Los Angeles Times.
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Updated Aug. 30, 2018
20101124Cracklings.jpg
Danish Crispy Pork Cracklings Mads Damgaard

Making crispy pork cracklings yourself actually isn't that difficult. You just need some pork rind cut into 1/5-inch slices, some salt, a hot oven, and your heart doctor on speed dial.

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Recipe Facts

2

(3)

Active: 10 mins
Total: 60 mins
Serves: 8 to 10 servings

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Ingredients

  • 1 whole rind from a pork shoulder or belly (about 1 1/2 pounds), cut in to 1/5 inch slices
  • 1/3 cup of kosher salt

Directions

  1. Toss the pork rind slices in some salted boiling water and boil for one minute. Remove, strain, rinse in cold water, and let drip off.

  2. Mix slices with generous amount of salt and spread out evenly on sheet pan. Roast in a 400°F oven until crispy, 25 to 35 minutes (turn cracklings occasionally to cook evenly). Drain and cool on paper towels and serve.

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