How to make pork crackling in a frying pan

So, you are wondering how to cook pork crackling in a frying pan and is it even possible?

Well, the answer is yes, it IS possible to make pork crackling in a frying pan. But are the results any good?

If you don't have a regular oven, or don't want to turn the oven on for just one thing, then using a frying pan and cooking on the stovetop could be the answer to your prayers!

The first thing you need to realise is that when cooking with a frying pan, the heat is localised on the bottom. The bits sticking up above the oil will not cook as quickly as bits at the bottom in the oil. This is not like cooking pork scratchings in the oven, or deep frying them, where the heat comes from all directions and cooks things more evenly. The second thing to know is that raw pork rind is a nightmare (very difficult) to cut.

So with this in mind, there are a few things you need to know as preparation.

Based on buying the pork rind in one big sheet, as we do...

Microwave the pork rind to soften it.

Place the pork rind on a large plate and put it in the microwave for a few minutes. keep an eye on it, you don't want to properly cook it. Just microwave it until some of the rind is hot and just starting to cook. Do not overcook, or try to cook it all. What you are trying to do at this point is to soften the rind for cutting. Once soft, the rind is super easy to cut, which is important, because raw pork rind is difficult to cut (*see below).

You don't want to overcook some bits and leave the other bits raw. So, once the pork rind is cooked a bit, use some scissors to cut away the cooked pieces. Place these pieces to the side, return the uncooked bits to the microwave and repeat the process until all the rind is a little bit cooked. Not too much.

Cut it up thin, this size is best for frying.

Cut the piece up quite thinly. Large pieces tend to curl up and stick out above the oil and in doing so, they don't cook as quickly. You are looking to cook all of the pieces evenly. So small and thin pieces are perfect as these will all be covered by the oil you use.

*Raw pork rind is a nightmare to cut.

If the knife you use is not sharp, you have no hope of cutting raw pork rind. If the knife is sharp you may be able to cut it, but be very careful. You will probably cut more of your hand than the rind (you have been warned). Some people even use a Stanley Knife to cut the rind (on a chopping board). This may be a good option because it's so sharp, but as before, beware, there is a very high risk that you will cut yourself. So, my advice just don't cut it raw, microwave it first.