Cracklings are made from rinds, pieces of pork fat with the skin attached. The fat is scored, coated with oil, generously salted, and roasted or fried to a crisp before being broken into pieces. Also called pork rinds, cracklings originated in America during the 1800s when farm families were known for using every part of a harvested animal. Cracklings, named for the cracking sound they make when eaten, are most often consumed as a salty snack in the United States.
Recipe Servings: 6
Prep Time
5 minutes
+ 5 minutes resting
+ 5 minutes resting
Cook Time
40 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Directions
- Preheat the oven to 430°F.
- Place the pork rind on a cutting board, pat it dry using paper towel, and score the rind in long ½-inch wide strips using a knife.
- Place it, rind-side up, onto a baking rack set inside a rimmed baking sheet.
- Brush the rind well with olive oil and sprinkle it generously with sea salt.
- Roast for 40–50 minutes or until small bubbles form on the surface and it is golden and crispy.
- Remove the baking sheet from the oven and let it cool for 5 minutes before using a knife or scissors to break the crackling into pieces.
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