DON'T try this method

This was my first attempt to see if it was possible to shallow fry pork crackling in a frying pan, and to see if it was a good idea. I tried this method a few years ago, but was so disappointed with the results, I decided not to publish them. However, now, with a bit of time on my hands, I notices these images in a folder and decided that it can't hurt to show people the right way, and the wrong way.

This method is NOT the right way to do it, but we thought it would be a good idea to show you anyway.

The best method

If you are looking for the best method to cook pork crackling in a frying pan, then why not have a look at the 2nd method we tried. It was a total sucess, the crackling was crispy and crunch and easy to make.
making pork crackling in a frying pan

Preparation

Because this first method was such a failure, let's just say... buy the rind, cut it up and fry it!

One thing I would say, about making pork crackling in a frying pan, using any method, is that it spits like a b***ard. So my advice is to wear an apron.

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The Method.

How NOT to Make Pork Crackling in a Frying Pan

Don't use this method
Prep Time5 mins
Cook Time15 mins
Course: Any
Cuisine: British
Keyword: at home, frying pan, pork crackling
Servings: 1 Person
Calories: 500kcal
Cost: 85p

Equipment

  • Frying Pan
  • Tongs
  • Saucepan Lid

Ingredients

  • 400 g Pork Rind The amount is not important

Instructions

Preparation

  • See one of our other recipes for preparation instructions.

Frying

  • Chop up the rind and chuck it in the frying pan with some sunflower oil. It really sizzles and steams as the water is released from the rind. there's a lot of hot porky steam coming out.
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  • It seems as though only the bottom of the peices are cooking. So I tried turning the pieces quite a lot to get them to cook evenly. I also tried to keep the heat in by adding a lid, but this just seemed to keep all the moisture in. You really want to get rid of the moisture to make nice crackling.
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  • The pieces are so oily, so fatty, so steamy. This looks like it may take a while to get them to crisp up.
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  • Some of the thinner pieces are OK. The bigger pieces are a disaster.
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  • Well, there we are! These are edible, but not ideal. They are not cooked evenly. Some bits are rubbery, some bits are OK, some bits are burnt.
    A partial success, a partial failure. If I were you, I would definitely try our other method. You have been warned.
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