📝 About This Recipe
Experience the ultimate crunch with these artisanal pork cracklings, a masterclass in texture that transforms humble pork skin into ethereal, salty clouds of joy. This method utilizes a traditional two-stage rendering and high-heat 'blooming' process to ensure every bite is light, airy, and shatteringly crisp. Infused with a hint of citrus and finished with a custom smoked chili salt, these are far superior to any store-bought snack.
🥗 Ingredients
The Pork
- 2 pounds Pork Skin (high-quality back fat skin, hair removed, cut into 6-inch sheets)
- 8 cups Water (for simmering)
- 2 tablespoons White Vinegar (added to boiling water to help break down collagen)
Aromatic Simmering Liquid
- 1 tablespoon Kosher Salt
- 1 teaspoon Black Peppercorns (whole)
- 4 pieces Garlic Cloves (smashed)
- 2 pieces Bay Leaves (dried)
Smoked Chili Seasoning
- 2 teaspoons Fine Sea Salt
- 1 teaspoon Smoked Paprika (pimentón de la Vera)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 1/8 teaspoon Citric Acid (optional, for a professional 'tang')
Frying Medium
- 6 cups Lard or Neutral Oil (peanut or grapeseed oil work best for high smoke points)
👨🍳 Instructions
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1
Place the pork skin sheets in a large pot and cover with 8 cups of water. Add the vinegar, kosher salt, peppercorns, smashed garlic, and bay leaves.
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2
Bring the pot to a gentle boil, then reduce heat to a simmer. Cook the skins for 60-90 minutes until they are soft and can be easily pierced with a fork, but are not falling apart.
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3
Remove the skins from the water and pat them extremely dry with paper towels. Allow them to cool slightly until they are easy to handle.
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4
Using a spoon or a dull knife, scrape away any remaining white fat from the underside of the skin. You want the skin to be as translucent as possible for the best 'puff'.
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5
Cut the cleaned skins into small 1-inch squares or strips using a sharp knife or kitchen shears. Remember they will expand significantly when fried.
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6
Dehydrate the skins: Place them on a wire rack over a baking sheet. Put them in an oven at its lowest setting (usually 170°F/75°C) for 3-4 hours, or use a food dehydrator. They are ready when they feel hard, brittle, and look like dark amber glass.
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7
Prepare the seasoning by mixing the fine sea salt, smoked paprika, garlic powder, cayenne, and citric acid in a small bowl. Set aside.
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8
In a heavy-bottomed pot or Dutch oven, heat your lard or oil to 375°F (190°C). Use a deep-fry thermometer to ensure accuracy; temperature is the key to success.
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9
Fry in small batches. Drop a few dried skins into the hot oil. They should sink for a second and then rapidly puff up and float to the surface within 10-20 seconds.
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10
Use a slotted spoon to gently turn them in the oil to ensure even puffing. Once they have fully expanded and stopped bubbling vigorously, remove them immediately.
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11
Drain the cracklings on a wire rack or paper towels for only a few seconds, then immediately toss them in a large bowl with the seasoning while the oil is still wet on the surface.
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12
Allow the cracklings to cool completely before serving; they will continue to crisp up as they reach room temperature.
💡 Chef's Tips
The secret to a light crackling is removing as much fat as possible during the scraping phase; any remaining fat prevents the skin from dehydrating properly. Ensure the skins are 'bone dry' before frying; if they are still leathery or flexible, they will be chewy and hard rather than light and crispy. Always fry in small batches to prevent the oil temperature from dropping, which leads to greasy, un-puffed cracklings. Store leftovers in an airtight container with a silica gel packet if available to maintain maximum crunch for up to 5 days.
🍽️ Serving Suggestions
Serve alongside a cold, crisp Lager or a smoky Mezcal cocktail to cut through the richness. Pair with a spicy vinegar dipping sauce (cane vinegar, bird's eye chilies, and minced shallots). Crush leftovers and use them as a gluten-free 'breading' for fried chicken or a crunchy topping for mac and cheese. Serve in a bowl with a side of creamy lime-cilantro crema for dipping.