I love crackling but I find the crackling you buy in stores is packed with artificial flavourings, preservatives, expensive and generally cooked in canola oil. If you have ever wondered how to make crackling, take a look at my secret method.
How To Make Crackling – the easy way
I discovered by chance the other day that my local butcher sells pork crackling (pork skin) ready scored and at a bargain price. The very next week I also saw it for sale for the first time in my supermarket!
If you can’t see pork crackling for sale, ask your butcher or supermarket as they may not even be aware there is a demand for it.
If you have made crackling before, you will probably have tried to score the skin with a sharp knife, such as a craft knife or stanley knife.
I will show you how to make crackling with no knives at all, yes zero, nix, zilch, nada, nothing. No more cut hands or uncut thick pieces of crackling.
Your crackling may or may not come already scored. That doesn’t matter. Don’t worry, I will show you how to make crackling without any knives or score lines.
Lightly oil a baking tray that has a 1 inch lip/side. The oil is just to stop the crackling from sticking initially. As the crackling cooks, the pork fat will drain away and the pork crackling will cook in its own fat, hence the need for a baking tray with a 1 inch lip/side to contain the pork fat.
Place the crackling on the baking sheet. Rub in whatever herbs and spices you may like. I flavoured one sheet with lots of salt and another sheet with salt and chinese five spice.
Place the baking sheets with crackling into the oven at 180C/350F for 10 minutes. This is the genius part. Once they have heated, but not begin to cook, the crackling is extremely soft and pliable.
Now I said I will show you how to make crackling without knives – get your kitchen scissors out! Remove the baking tray and cut the crackling into strips or bite size pieces as easy as anything.How To Make Crackling - the EASY way with NO KNIVES!!!! This is the best method on Google.Click To Tweet
Hold the crackling with some kitchen tongs whilst cutting with the scissors. Using the scissor method, you can get crackling strips as thin as you like or any shape you like. You might want to try triangle shapes, or squares to use instead of crackers?
Place the cut crackling pieces back into the oven on the baking sheet. As they cook, more pork fat will drain out of the crackling which will in effect fry the crackling pieces to be crispy and delicious.
Cooking time depends on how crispy you like your crackling and how thick or thin you have cut each piece. My crackling took about half an hour in total as a guide.
How To Make Crackling
Once you learn how to make crackling, there is no going back to store bought again with all those nasty seed oils.
- sheets of pork crackling
- herbs or spices
Place the pork crackling on an oiled baking tray with a 1 inch lip/side. Season with salt and/or herbs and spices.
Cook at 180C/350F for 10 minutes until soft.
Remove from the oven and using kitchen tongs and kitchen scissors, cut into strips or shapes.
Cook until golden and crispy.
Drain the crackling and pour the rendered pork fat into a heatproof jug.
Cool the rendered fat and use as cooking lard. Store the lard in the fridge.
How To Store Crackling
Once you have learnt how to make crackling you will want to store it to remain crunchy. If you store crackling in the fridge it tends to lose its crispiness and go chewy and rubbery. If you store it in the cupboard it doesn’t stay fresh for long because it doesn’t contain any preservatives (other than salt).
I have discovered to keep your crackling fresh and crispy, line an airtight container with kitchen paper, place your crackling inside, then place another folded piece of kitchen paper on top before closing and sealing the airtight lid.
This way it will stay fresh for up to a week at a cool to moderate temperature. It is autumn here now so room temperature is quite cool. If I were to make this in the summer, I would probably reduce the expiry date to 5 days.
Again, this is incredibly individual due to factors such as humidity, how crisp your crackling is to begin with, how airtight your container is, room temperature fluctuations, the amount of salt you used etc etc so you will have to check your crackling is still fresh and edible (don’t eat if the fat smells oxidised and rancid).
Leave a comment on what herbs or spices you have tried and any other tips on how to make crackling. I love reading your tips and ideas.
For more low carb snack ideas –
- Healthy Sugar Free Snacks Printable
- Best low carb snacks
- Top 10 LCHF snacks
- Baby Carrots – eat em like junk food – a great little video to watch
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