Mine was too, until I had a crackling coaching session with a retired butcher. Here are four reasons why youre not getting perfect crackling and how to get it right, every time.
Crispy, golden pork crackling is one of life’s greatest pleasures. When done right, it’s downright addictive – light and airy with a satisfying crunch. But we’ve all experienced crackling calamities where it turns out disappointingly soft and soggy.
If your pork crackling didn’t turn out with that perfect crispy texture, don’t fret! In this article, I’ll share my top tips for reviving and fixing sad crackling so your next attempt turns out perfectly crispy and delicious.
What Causes Poor Crackling Texture?
Before jumping into solutions, let’s look at some common reasons pork crackling can fail to get crispy:
-
Not scoring the skin – This prevents fat rendering and moisture escaping
-
Insufficient drying – Excess moisture prevents crisping
-
Cooking at too low temperature – Needs high heat to crisp up.
-
Resting too long after cooking – Crackling can re-absorb moisture.
-
Storing in air-tight packaging – Trapped moisture softens it.
-
Using the wrong cut – Belly and shoulder skin works best.
-
Overcooking – Can make crackling tough and hard.
Now you know why crackling flops, here are my top tips to fix it!
1. Pop It Back in the Oven
If your just-cooked crackling didn’t quite get crispy enough, simply pop it back in the oven for 5-10 minutes at a high temperature like 425°F. Keep a close eye to avoid burning. The intense heat helps drive off moisture and crisps up the skin.
Rotate baking sheets halfway through for even crisping. Adding a bit of oil or lard to the sheet can help fry it up too. This trick works great for whole pork bellies or boneless roasts.
2. Fry Up the Bits
Did your roast pork come out with leather-like crackling? Don’t chuck it out! You can revive crackling pieces by frying in oil until puffed up and golden. Heat 1⁄4 inch oil in a skillet over medium-high heat. Fry the pieces for 2-3 minutes, flipping once. Drain on paper towels and season with salt.
3. Microwave in Short Bursts
Believe it or not, the microwave can crispen up lackluster crackling. Arrange pieces in a single layer on a microwave-safe plate. Microwave in 10-20 second bursts until puffed up. Rotate the plate and check often to avoid burning. The intense heat helps drive off moisture.
4. Blanch and Re-Crisp
Blanching helps remove excess fat and moisture. Bring a pot of water to a boil. Blanch crackling pieces for 1 minute then drain and pat very dry with paper towels. Place in a 400°F oven for 5 minutes to recrisp. Cool completely before storing to maximize crunch.
5. Dehydrate Low and Slow
A dehydrator or low oven provides gentle, continuous heat that effectively crisps up crackling. Arrange pieces in a single layer on trays. Dehydrate at 145°F for 1-2 hours, flipping halfway. Or use the lowest oven setting (usually 170°F) and prop the door open slightly.
Tips for Perfect Crackling Next Time
To ensure crispy crackling every time, here are a few key tips:
-
Thoroughly dry skin and scored deeply before cooking.
-
Cook at very high heat – above 400°F.
-
Choose pork belly or pork shoulder for best crackling.
-
Let cool completely before serving.
-
Store in paper bags rather than airtight plastic.
-
Reheat briefly in a hot oven to recrisp.
-
Fry up any less-than-crisp pieces after cooking.
With these tricks, you can serve crunchy, delicious crackling again and again. No more chewy pork rinds or rubbery roast skin. Just shatteringly crispy, golden perfection.
Now let’s dive deeper into the secrets of perfectly crispy pork crackling…
Start with Extremely Dry Skin
Moisture is the enemy of crispy. Before cooking, it’s essential to thoroughly dry the pork skin to remove as much moisture as possible:
-
Pat the skin very dry with paper towels.
-
Leave uncovered in the fridge for 24-48 hours so the skin dries out.
-
Avoid wet rubs or marinades on the skin side.
-
Rub with salt and baking powder to draw out moisture.
-
Place it skin-side up on a rack over a baking sheet.
This drying time is key for crispy crackling. Don’t skip it!
Score the Skin Deeply
Scoring helps fat render and moisture escape during cooking. Use a very sharp knife to slice through the skin and fat, but not into the meat. Try diagonal slashes about 1⁄2 inch apart.
Scoring is especially important for thick pork belly skin. Go over the skin a few times if needed to penetrate the fat layers. Proper scoring makes all the difference!
Choose the Right Pork Cuts
The best cuts for crackling have thick enough skin with a good fat layer underneath. Avoid lean, thin cuts.
Pork belly is the gold standard for perfect crackling. The skin is thick with plenty of fat underneath to render out.
Pork shoulder also has great skin on top for crackling. Roast it skin-side up and scrape off the crispy goodness after.
Apply a Dry Rub
A salty, acidic dry rub helps remove moisture from the skin. Try a mix of salt, brown sugar, baking powder, and spices. Let it sit for 30 minutes before cooking. Wipe off any excess rub before cooking or it can burn.
The baking powder raises the skin to expose more surface area to the heat for better crisping. It works amazingly well!
Cook at Very High Temperatures
To get the crispiest crackling, you need intense heat. Cook at 425°F and higher to properly puff up and blister the skin. You may even need the broiler.
Start at a lower temperature if needed to cook the meat through, then crank up the heat in the last 10-15 minutes for perfect crackling.
Let It Cool Completely Before Eating
Crackling stays crispest when cooled fully before digging in. The cooling process helps lock in that crisp texture. Devouring hot, fresh crackling may lead to disappointment as it softens up.
Let that crackling cool for at least 15-20 minutes after cooking before breaking off pieces. Your patience will be rewarded!
Store in Paper, Not Plastic Bags
To maintain crispness after cooking, store pork crackling pieces in paper bags rather than wrapped in plastic. Plastic traps moisture and causes sogginess.
Paper allows any residual moisture to breathe out rather than getting trapped. It keeps the crackling light and crispy for snacking.
Choose Carefully If Buying Pre-Made
When buying pre-made crackling, check the ingredients and look for ones without added water or moisture. Some brands add water and starch to soften it for safety reasons.
The best option is to fry up your own from scratch. But if buying pre-made, choose brands using higher-quality ingredients and less processing.
Crisp Up Before Serving
Even when initially crisped up perfectly, crackling can soften a bit over time. Right before serving, you can recrisp it up with a short blast of heat.
Pop it in a 400°F oven or hot skillet for 1-2 minutes right before eating. The quick reheating makes it shatteringly crispy once again.
Fix Any Leftover Soggy Bits
Don’t throw away less-than-crisp crackling pieces after cooking! You can rehab soggy leftovers.
Fry in oil, microwave in short bursts, or bake at high heat to revive and crispen. With a little TLC, lackluster bits transform into crunchy deliciousness.
With these tips and tricks, you can serve lightly crisped pork belly or shatteringly crisp crackling every time. Perfectly crispy pork skin may take a few tries to master, but the rewards are so worth it.
The keys are starting with very dry skin, proper scoring, ultra-high heat, and cooling completely before eating. Follow these steps and crispy pork heaven awaits!
What’s your favorite way to get fabulously crispy crackling? Share your tips in the comments below!
not enough surface area
The more opportunity you give the salt and heat to penetrate the pork rind, the better the result. You can do this two ways.
- score the rind. Often your butcher will do this for you. If he doesn’t already have one, a Stanley knife is the best tool for scoring the pork rind. Make long widthways cuts about 1 cm apart. The cuts should go deep, but not so deep that they reach the meat.
- scald the rind. You or the butcher should score the rind first, then pour boiling water right on top of it. The hot water will curl the skin and make the cracks bigger so that more heat can get in. Don’t pour boiling water on the meat that is showing; instead, focus on the rind that has been scored.
not dry enough
That makes no sense since I just told you to pour water on the roast, does it? It’s important to dry it carefully now that it’s wet. Using paper towel, gently and thoroughly dry the pork.
HOW TO MAKE CRACKLING | Jamie Oliver
FAQ
How do you crisp up pork crackling?
Do you put salt or oil on pork crackles first?
Does pouring boiling water on pork make better crackling?
How do you make a perfect pork crackling?
All it takes for the perfect pork crackling is two ingredients and one fail-safe trick. Here goes; it’s all about drying out the skin. That’s the real secret to getting crisp crackling. You don’t need to add oil, you don’t need to dress the pork, all you need to do is dry the skin out.
What are the remedies for a crackling sound in joints?
The medical term for the sound you are referring to is ‘crepitus’, and it’s often harmless and requires no treatment. If the sound is associated with pain, it may signal wear and tear or injury to the joint. In this situation, you should consult with an orthopaedics doctor.
How do you eat pork cracklings?
For ease of carving, remove the crackling first (it should pull away quite easily), then carve the pork into slices and cut up the crackling into chunks. Serve with Yorkshire puddings, roast potatoes or mashed potatoes, plus apple sauce, pork gravy and all your favourite roast dinner vegetables.
Should pork crackling be covered?
Rest the pork loosely covered with foil to keep it warm. Don’t worry, this will not soften the crackling in the slightest, even if you leave it covered for hours. The crackling is that thick and crispy!! If you do not cover with foil, the meat dries out on the outside during the rest time.