How to make pork crackling (pork rinds) in the oven OR the air fryer. The perfect keto snack that is zero carbs and naturally gluten-free.

How To Make Pork Crackling (Pork Rinds)

pork crackling

salt

herbs or spices

Season

Place the pork crackling (pork rinds or pork belly) on a lightly oiled baking tray with a 1 inch lip/side. Season with salt and/or herbs and spices.

Cook

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.

Drain

Drain the crackling and pour the rendered pork fat into a heatproof jug.

Store

Cool the rendered fat and use it as a delicious cooking fat (pork lard). Store the lard in the fridge.

As for storage, (relative to the amt. that you have) I recently bought a large bag of home made cracklings, way more than I could eat at once (took 2 weeks) so I placed them in our microwave oven (over the cook stove) with the microwave lights on continuously for the entire time.
The cracklings stayed crispy and tasty til they were gone.(Yes I took them out when we used the M.W)

I've tried pork scratchings a heap of different ways, and the best I have found is as follows: 
1. lightly salt and then steam the rind over boiling water for 15 minutes until soft and gelatinous
2. Remove from the steamer and let the moisture evaporate off the rind for a few minutes
3. Cut into bite size pieces
4. Toss in a bowl with some melted lard or beef dripping, and a good sprinkling of salt
5. lay skin-side up on a baking tray and bake at 180-200 C until crispy
6. Drain on kitchen paper once out of the oven.

Done like this seems to make them super crunch and brittle, without being at all hard on the teeth.

These are the best keto pork rinds I have ever made, (and it's the easiest recipe to follow, even for numpties like me).

I blame my British husband, he calls it "pork crackling" (maybe it's a Northerner thing?)

Hi, this looks great but just a small point - I'm british and have never heard the phrase pork crackle. 

When the rind is attached to a roast (family dinner) it's call *crackling*

When it's loose like this as a snack (down the pub) it's called *pork scratchings* or more usually *porky scratchings*

It's a small difference but it makes all the difference.

Here is my keto cornbread recipe and my keto cornbread stuffing recipe.

Is this the crackling that  is used for crackling cornbread?

Oooh, I love this idea Susi. I often add fennel to granola because it adds such a wonderful licorice flavor. I'll try this next time we have roast pork (which is almost weekly here).

Crushed fennel seeds rubbed in to both sides make the most wonderful addition. A new flavour for us.

Great question! Fat down, skin up as shown in the step by step pictures. Have you made it yet? My kids fight me for it as it comes out of the oven.

Which part of pork do you put in pan
Fat at top or skin top???

Yes, especially if you dry the cooked pork rinds on kitchen paper towels.

Would these be dry enough to crush for pork panko?

Great idea cutting AFTER it's been pre cooked a little, made it so much easier. Took around 20 mins to crisp up and husband loved it, I'll be saving this recipe, thanks.

Made these last night..... Perfect! I cooked a pork and tarragon stew so cut the rind off the joint before using the pork, then looked for what to do with it. Luckily found your page. Took a bit longer as the rind was quite thick but came out fantastic, covered them in pepper and smoked sea salt, they taste amazing! As a final twist tipped the fat ovet the potatoes I was roasting in the oven ..... Hmmmmmmm

I make these when I make a quart of lard. Toss the leftover bits from the lard (after you have strained off the lard) into a heated non stick pan, season with salt and pepper or herbs, fry until crispy. Perfect.

Hi Libby - I bought some crackling from New World, but unfortunately according to the butcher there, it is from crate raised pigs! ☹️  I'm going to try the recipe with this (looks yummy!) but after that I'm going to try to source some free range pork. There are several lovely pig farms here in South Canterbury - I guess I'll just have to roll up at the gate!

how to make pork crackling (pork rinds)

Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 1

Ingredients

Instructions

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