Nothing beats the textural delight of crispy, crackling pork skin. But achieving it takes technique. Many cooks rely on baking soda to draw out moisture and tenderize the skin for superior crispiness.
In this article I’ll explain how baking soda transforms pork skin into irresistible crackling. You’ll learn when and how to apply baking soda for optimal results. I’ll also share complete step-by-step instructions to make pork rind crispy and bubbly every time.
Why Use Baking Soda for Crispy Pork Skin?
Baking soda is alkaline, with a pH higher than baking powder or flour When rubbed onto pork skin, it raises the pH, causing the skin’s proteins to break down slightly.
This chemical reaction provides several benefits:
- Removes moisture from the skin through an absorbing effect
- Tenderizes the skin by weakening protein bonds
- Helps the skin puff up and blister when cooked
- Improves browning through Maillard reactions
All these effects add up to crisper, cracklier, more appetizing pork rind The baking soda kick-starts the process that high heat then completes in the oven or on the grill
When Should You Apply Baking Soda to Pork?
Before cooking – Rubbing baking soda directly onto raw pork skin draws out moisture and tenderizes the skin, prepping it to become crispy. Let it rest for at least an hour before cooking.
During cooking – Some recipes call for sprinkling on baking soda partway through roasting or grilling for an extra crisping boost.
If you brush pork skin with a baking soda solution after cooking, it will dry out even more and set the texture.
After putting it on, wash the pork with water or vinegar to get rid of the baking soda, no matter when you did it. Consuming large amounts of pure baking soda is not recommended.
Step-by-Step Instructions for Crispy Crackling
Follow these steps for shatteringly crispy, puffed pork crackling every time:
Prep the Pork
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Pat pork skin thoroughly dry with paper towels. Let rest uncovered in the fridge overnight.
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Tighten skin by pouring boiling water over it. Dry again.
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With a sharp knife, score the skin. Make cuts 1⁄2 to 1 inch apart and just through the skin layer.
Apply the Baking Soda
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Rub a generous amount of baking soda all over the scored skin surface. Massage it in well.
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Let pork rest for 1-2 hours to allow the baking soda to draw out moisture.
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Rinse pork under cool water to remove excess baking soda. Pat very dry.
High-Heat Cooking
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Roast or grill pork at 300-325°F for 45-60 minutes until nearly cooked through.
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Increase oven/grill to 450°F+ to blister and puff the skin. Cook 10-20 minutes until crackling forms.
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For extra crisping, brush skin with baking soda solution. Return to oven 2-5 minutes.
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Let pork rest before slicing for crispy crackling that stays intact.
Baking Soda Ratios for Pork Skin
The amount of baking soda needed depends on the size of the pork cut. As a general rule:
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Small roast or chops: 1⁄2 teaspoon per pound
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Large roast or shoulder: 1 teaspoon per 2-3 pounds
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Whole suckling pig: Up to 1⁄4 cup baking soda
Use less baking soda for shorter marinating time. For context, most boxed baking soda is about 113 grams.
What About Vinegar and Salt?
Many crispy pork recipes call for vinegar and salt along with baking soda:
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Vinegar helps further dry and “set” the skin after cooking by neutralizing the baking soda.
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Salt draws out moisture similarly to baking soda. Use it in your dry rub only.
So vinegar and salt enhance baking soda’s effects. But the baking soda itself provides the major crisping power.
Tips for Maximizing Crispness
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Avoid marinades and rubs on the pork skin, which makes it soggy. Season under the skin only.
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Letting pork air-dry for 24 hours in the fridge before cooking greatly improves crispiness.
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Cook pork skin-side up so rendered fat drips down, instead of basting the skin.
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Turn pork over briefly at end to crisp any parts touching grill or pan.
Frequently Asked Questions
Still have questions about baking soda and crispy pork skin? Here are some common FAQs:
Does baking soda give crackling or just crispy skin?
It can do both! Baking soda is ideal for helping pork skin achieve the puffed, blistered texture of true crackling.
Should I rinse off the baking soda before cooking pork?
Yes, it’s important to rinse away excess baking soda to avoid unpleasant taste. But leave a thin layer on the skin for
Perfect, crispy pork belly is easier to make than you think. Here’s how to get incredibly moist pork topped with golden crunchy crackling.
If you like bacon, you’ll love pork belly, too! Well, pork belly is the part of the pig that is used to make bacon; bacon has just been cured and smoked. No matter what you call it—crunchy pork skin, crackling, pork rinds, chicharrones, or cracklins—it tastes and feels great.
Now picture putting them together to make crispy pork belly! I know, it blew my mind the first time I tried it. In fact, it may just be the ultimate porcine pleasure. The reason why someone would cook a pork belly without the skin has always stumped me. Or without rendering the fat. When you order pork belly from a menu and get a wet, fatty chunk instead of a wafer of golden, salty skin, it’s always very disappointing.
Good news folks, this method ensures a bubbly, honeycomb-esque layer of crispy goodness every single time. See, the trick to perfect skin is keeping moisture at bay. Some people turn the skin upside down on a tea towel overnight to press out the moisture. Others use baking soda as a drying agent. Still others swear by making a lot of tiny holes in the skin’s surface (ok, this one might work, I might try it out some time in the future). My method uses salt – a natural moisture extractor.
When you put the salt on top and bake it, some kind of magic happens that joins the crystals into a solid crust. This gives your meat a Saharan-like surface. You’ll marvel at the way all those little granules join forces to create a giant salt shield. Most importantly, I’ve tested this method several times to make sure it wasn’t just a lucky accident, and I can say for sure that it works.
And you’d better believe the results are freakin’ delicious. You only need to be ready to cook it the day before you want to serve it, since the meat needs to marinate overnight.
Recipe after the pics:
