Delicious homemade pork cracklings.
Recipe for homemade pork cracklings
Pork cracklings are a must for Christmas at our place. This year, we’ve once again gone into training camp to make the perfect cracklings.
The first batch made by boiling them and then baking them in the oven is definitely approved.
It’s still one of my best childhood memories to have homemade pork cracklings made with pork skin cooked in the fat at my mom and dad’s place.
Pork skin is actually quite easy to get hold of, and that’s why we believe pork cracklings should be made at home.
Danish butchers cut off a lot of pork skin, for example, when they don’t need the skin for ham or from the belly when making roll sausage. So, ask your butcher if they have any pork skin in excess, and if you’re lucky, you might not even have to pay for it.
Servings: people
Homemade Pork Cracklings
Delicious homemade pork cracklings.
Ingredients
- 1 pcs. Pork Chop Skin Only
- Salt
Instructions
- I know it's quick to buy a pack of pork cracklings from the butcher or the supermarket, but it doesn't beat the homemade ones - in my world.
- Start by cutting off the unnecessary fat under the cracklings. It makes it harder to get them crispy.
- Cut the skin into pieces about 0.5-1 cm thick and length as desired. It takes quite a bit of arm strength to cut it.
- Boil them in lightly salted water for 25 minutes.
- Take them out and let them dry, preferably using a kitchen towel.
- Put them in a bag with salt and close the bag. Shake it well to distribute the salt evenly.
- Place them on a baking tray lined with parchment paper and cook them for 20-30 minutes at 200 degrees Celsius (392 degrees Fahrenheit) fan-forced in the oven.
- They begin to pop and it makes a mess, but it's worth the effort.
- Let them cool on grease-absorbing paper afterwards.