How do you make the perfect pork crackling?
Great for an emergency meal, snack or to add a little good fat to your meal - pork crackle is an all round winner! It is especially good as a salty crisp replacement!
| Prep Time |
| 5 mins |
| Cook Time |
| 45 - 60 mins |
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How do you make the perfect pork crackling?
Great for an emergency meal, snack or to add a little good fat to your meal - pork crackle is an all round winner! It is especially good as a salty crisp replacement!
|
Ingredients
- 500 grams Pork Crackle (pork skin without the meat)
- Sea Salt (We love a kelp and sea salt mix)
Servings:
Instructions
- Preheat your oven to 200 degree C.
- Place the raw pork crackling on a cutting board and slice into thin slices, approximately 1 cm in width.
- Place the slices on a baking tray, skin side up.
- Cover in a generous amount sea salt.
- Place in the oven and set the timer for 15 minutes. When it beeps, remove the tray and carefully pour off the fat into a jar.
- Place it back in the oven and repeat again 10 minutes later. Let the fat in the jar cool and store in the fridge. You can use it for roasting vegetables!
- Continue to bake the crackle for another 20 - 30 minutes, until it looks that this....
- Remove and allow to cool. We store ours in an air tight container in the cupboard. Eat a few pieces at a time.
- It should last for approximately 5 days if stored like this but unlikely too because you will eat it! If you are in a hotter climate than NZ, it may not store as long.
Recipe Notes
Crackle is a great party favourite instead of crisps and the children love it as a school lunch box treat!
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Perfect Pork Crackle