Puffy, golden, shattering pork crackling — made with just pork skin and salt. The drying step is everything. Once you get the technique right, it's foolproof and deeply addictive.
What You Need
- 1 lb pork skin (ask your butcher — often sold cheaply or free)
- Coarse sea salt
- Lard or tallow for frying, if using the fry method
Method
- Score pork skin in a crosshatch pattern with a sharp knife. Rub very generously with salt.
- Leave uncovered in the refrigerator overnight or at least 4 hours. The skin must be bone dry.
- Cut into strips or bite-sized pieces.
- OVEN METHOD: Place on a rack over a rimmed tray. Bake at 250°F for 1.5 hours to render the fat. Then blast at 450°F for 20–30 minutes until puffed, golden, and crackling.
- FRY METHOD: Heat lard to 375°F. Fry pieces in batches for 30–60 seconds until puffed and golden. Drain on a rack.
- Season with extra salt immediately.
Tips & Notes
- Completely dry skin is the single most important step. Wet skin = rubbery, not puffy.
- The rendered fat that drips off during the oven method is pure lard — collect and save it.
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