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Pork Crackling
Perfectly crispy pork crackling cooked in lard — the ultimate carnivore snack. Refrigerating the scored skin uncovered overnight dries it out enough to blister and puff dramatically once it hits the hot oven.
Ingredients
Instructions
Pat pork skin completely dry.
Score skin deeply in a crosshatch pattern.
Rub with lard and coarse salt.
Refrigerate uncovered overnight to dry.
Roast at 230C for 25-30 minutes.
Watch carefully — it can go from perfect to burnt quickly.
The skin should puff and blister dramatically.
Break into pieces and season with extra salt while hot.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
