Discover how to make pork rinds (pork chicharrones) the EASY way in the oven or air fryer. Pork crackling is the perfect keto snack.
If you have ever wondered how to make homemade pork crackling, take a look at my secret method.
How To Make Pork Crackling - the easy way
What is homemade pork rinds/pork crackling?
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.
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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.
How To Make Pork Rinds Without Knives
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.
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 rinds with an air fryer
Using an air fryer to cook pork rinds is quick and easy. It stops oil from splattering all over your oven and you shirt.
- Preheat to 190C/375F.
- Spray the wire basket with cooking oil.
- Gently place the sliced pieces of pork rind into the oiled basket. Ensure there is plenty of space between them.
- Cook for 15 minutes, open the drawer and turn each piece.
- Cook for a further 5 minutes, depending on the size of pieces being cooked. The pork crackle/pork rinds need to be light and crispy.
- A lot of fat will have rendered (melted) out, so when you remove the pork rinds, allow the oil in your air fryer basket to cool then pour the cold pork fat into a storage jar and use for tasty cooking oil.
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Once you have learned 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.
How Long Can You Store Homemade Pork Rinds?
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 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.
Homemade pork rinds FAQ
Pork rinds are the cooked, baked, or fried pork skin.
They are the same. Those in the US tend to call cooked pork skin, pork rinds. Those in the UK tend to call it pork crackle.
Pork rinds are made from the skin and fat from a big, whereas chicharrones are made from the pork belly and will have skin, fat, and meat.
Yes, pork rind has 61g protein per 100g.
Yes, pork rinds are zero carbs, higher protein, and not deep-fried. When made at home, pork rinds are cooked in their own pork fat (lard) so do not contain ultra-processed seeds oils which may cause inflammation.
For more low carb snack ideas -
- Healthy Sugar-Free Snacks Printable
- Best low carb snacks
- Top 10 LCHF snacks
- Top 50 low-carb and keto snack ideas
How To Make Pork Crackling
Please rate this recipe
- 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.
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