A good cook knows how to use the leftover parts of the pig to make something amazing. Crisp cracklings are a sign of this. It takes a little more than cooking skill to keep fresh cracklings fresh and reheat them until they’re crisp again. You have to fight oxygen and time. When you pack cracklings airtight, they can be kept in the fridge for two to three days and in the freezer for up to two months.
Pork crackling, sometimes known as pork rinds or pork scratchings, is a delicious crunchy snack made from pork skin. It’s loved for its crispy texture and salty, meaty flavor. But like many fried foods, pork crackling is best enjoyed fresh. So what’s the best way to store leftover pork crackling overnight, so it stays crunchy and delicious?
In this ultimate guide I’ll walk you through the dos and don’ts of storing pork crackling, from the ideal containers to use to fridge versus freezer storage. Follow these simple tips and you’ll be able to enjoy freshly made crispiness even from last night’s leftovers.
Why Proper Storage is Key for Freshness
The light and airy texture of pork crackling comes from frying the pork skin until the fat renders out leaving behind crunchy bubbles of pork collagen. To maintain this texture it’s important to store pork crackling properly after cooking.
Exposure to moisture is the enemy of crispiness. Pork crackling left in the open air will quickly lose its crunch as it absorbs humidity. And storing it in the fridge can also lead to sogginess as condensation accumulates on the container.
Proper storage techniques are needed to keep pork crackling dry and crisp overnight:
- Use airtight containers to keep out moisture
- Allow to cool fully before storing
- Store in the fridge or freezer to inhibit bacteria growth
Follow the guidelines below and you’ll wake up to pork crackling with the same delightful crunch you enjoyed straight out of the oven or fryer.
Allow Pork Crackling to Cool Completely Before Storing
It’s crucial to let pork crackling cool down fully before storage. Putting it into a container while still warm will create condensation, making your crackling soggy.
Ideally, cool your freshly fried pork crackling to room temperature before storing. This allows excess moisture to evaporate rather than getting trapped in the container.
You can speed up cooling by spreading the crackling out on a wire rack or parchment paper. Turning it occasionally will also help release steam. Just be sure it’s fully cooled before packing it into an airtight container.
Use Airtight Containers to Lock in Crispiness
Choosing the right storage container is one of the most important steps for maintaining fresh pork crackling texture overnight. The goal is to keep out any moisture that will ruin the crispness.
Airtight rigid containers are ideal, like Tupperware or Rubbermaid. Look for ones designed for freezer use to ensure a tight seal. Glass jars also work well. Just make sure to choose containers with lids that seal completely.
Resealable plastic bags can work in a pinch. Squeeze out excess air before sealing to prevent moisture accumulation. You may want to use a secondary container for extra protection.
Avoid permeable containers like paper bags which will allow moisture transfer. And steer clear of foil or plastic wrap which won’t seal out humidity.
Refrigerate for Short-Term Storage
If you plan to enjoy your leftover pork crackling within 2-3 days, refrigeration is the best storage method. Simply transfer the cooled crackling into an airtight container and pop it in the fridge.
Place the container of pork crackling on a lower shelf towards the back, where temperatures are coolest. The cold environment will inhibit bacteria growth and keep it fresher for longer.
Make sure to check periodically and consume within a few days. Refrigerated pork crackling will eventually start to lose its crispiness as moisture accumulates inside the container.
Freeze for Long-Term Storage
For longer storage, up to 2 months, freezing is ideal for maintaining pork crackling freshness. The frozen environment prevents sogginess by halting moisture migration.
Allow cooked pork crackling to cool fully, then transfer to an airtight freezer-safe container. Make sure to squeeze out excess air before sealing. This prevents ice crystals from forming and damaging the delicate crisp texture.
Clearly label the container with the date before placing in the freezer. Use oldest crackling first to maximize freshness. Frozen pork crackling will keep for 1-2 months before starting to lose quality.
Thaw Frozen Crackling Carefully Before Eating
When ready to eat frozen pork crackling, thaw it carefully to prevent moisture build up:
- Thaw overnight in the fridge, never at room temperature.
- Remove from container and place on paper towels to absorb condensation.
- Crisp up in a 400°F oven for 2-3 minutes once thawed.
Avoid thawing in microwave as it can create steam and make the crackling soggy.
Reheat Leftover Crackling to Restore Crispiness
Got leftover pork crackling that’s lost its signature crunch? Don’t despair, it can be revived!
Start by placing the soggy pork crackling on a baking sheet in a single layer. Avoid overcrowding.
Bake at 400°F for 2-5 minutes until crispy again. Flip occasionally to evenly redistribute moisture.
You can also re-fry crackling in oil for 1-2 minutes to recrisp. Drain on paper towels before serving.
Adding additional salt can also help draw out moisture and up the crispiness factor.
Store Pork Fat in the Fridge or Freezer Too
Don’t discard the rendered pork fat from making crackling! This lard is full of flavor and ideal for cooking.
Strain the fat through a fine mesh sieve to remove any crispy bits. Transfer to an airtight jar and refrigerate for up to a month. For longer storage, keep frozen for up to a year.
Remember to use clean utensils when transferring the strained fat to prevent contamination. And don’t return any unused lard back into the original container.
Enjoy Deliciously Crisp Pork Crackling Anytime
Now you’re equipped with all the knowledge needed for storing pork crackling perfectly overnight. With the right containers and storage methods, you can keep leftover crackling crunchy for days.
Reheating stale crackling using the oven or fryer will restore that satisfying crispness in minutes. And frozen crackling lets you enjoy scrumptious crunch weeks later.
So go ahead and make a big batch of this addictively crispy snack. Follow these guidelines for storing pork crackling and enjoy fresh crispiness whenever a salty and meaty craving strikes.
Step 1: Heat the broiler.
Adjust the oven rack to sit about 4 inches below the broiler. Start the broiler and let it heat for 10 minutes. If you have a convection oven, turn the fan on.
Step 1: Separate and degrease the cracklings with a paper towel.
Let the cracklings cool to room temperature. Pull apart the cracklings into individual pieces, if needed. Degrease the cracklings with a paper towel.
Store pork without refrigerator | Easy way of storing pork
FAQ
How do you keep pork crackling crispy overnight?
Can you make pork crackling the day before?
How do you store and reheat crackling?
How can I save my crackling?
How to store pork crackling?
The key is to use an airtight container or bag that will prevent any moisture from getting in and ruining the crispy texture of the crackling. Hard plastic storage containers are a great option for storing pork crackling. They come in various sizes and shapes and are designed to keep food fresh.
How do you store cracklings?
Step 1: Separate and degrease the cracklings with a paper towel. Let the cracklings cool to room temperature. Pull apart the cracklings into individual pieces, if needed. Degrease the cracklings with a paper towel. Step 2: Package the cracklings in an airtight container. Pack the cracklings in an airtight container or a sealable food-storage bag.
Should pork crackling be covered while resting?
The pork should be rested loosely covered with foil to keep it warm. Do not cover it tightly as this will not soften the crackling, even if left covered for hours. The crackling is that thick and crispy!! If not covered, the meat may dry out on the outside during the rest time.
How do you achieve crackling on pork ribs?
To achieve crackling on pork ribs, rub salt into all the crevices and cracks of the flesh. Flip the pork, drizzle the skin with 1 tsp oil, then rub all over with your fingers. Sprinkle all over with the remaining 1 1/2 tsp salt, ensuring even coverage. Un-salted patches will not become bubbly crackling, they will be a hard flat sheet.