Pork Crackling

To cook the crispiest crackling, there are three things you need:

One of the most important things to remember, is to get the rind as dry as possible before the cooking process.

  1. Remove your crackling from the packaging and pat dry with paper towel. With a small sharp knife, deeply score the rind at 1cm intervals. If time allows, leave the scored crackling uncovered in the fridge for 1 hour, or ideally overnight. This process further dries the rind and aids the crackling process. 
  2. When you’re ready to cook, put your pork crackling on a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel.
  3. Preheat oven to 220C or 200C fan-forced. Rub rind with 1 tablespoon of vegetable oil and half a tablespoon of salt (more if you like salty crackling), making sure the oil and salt penetrate the scores. Place crackling rind-side up onto a rack over a shallow baking dish.
  4. Preheat oven to 220C or 200C fan-forced. Place crackling rind-side up onto a rack over a shallow baking dish. 
  5. Roast for 40 to 50 minutes, or until small bubbles form on surface and rind is golden and crisp. Cool for 5 minutes, then slice & enjoy!

Note: to achieve great crackling, getting the oven temperature correct is critical. We recommend the use of an “oven thermometer” to verify that the stated oven temperature is accurate. 

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