How to make pork scratchings at home in your oven.

This is our most successful method for making pork scratchings.

We have tried to make pork scratchings at home many times and this way has proved to be pretty reliable.

If you want to make pork scratching, this is easy. Why not give it a go?

You won't be disappointed with this method. Good luck and read on dear friend.

More Methods Coming Soon

Going forward, we will be adding a few other variations on this method. This is the best recipe we have tried, the scratchings were light, crispy and salty, just perfect. But as time has passed, we have now tried a few different ways to prepare the rind, we used different cooking fats and oils. We have used salt during cooking (and after), and added flavourings during and after cooking. All of these things have affected the end result. So as soon as we get some time we will be adding more and more methods to this section!

People have asked us if we know how to make pork crackling in a frying pan! This way had never occurred to us, so we thought we'd give it a go. The frying pan method is not the same as the one below for a few reasons. So if you need to make pork crackling without an oven, then click here to see our easy frying pan method.

Keep Clean & Wear Protection when Cooking

Don't forget to wear an apron. Pork scratchings can spit violently as you stir them around, so get a pork scratchings apron here. And, to be frank, I have often thought that wearing some protective eyewear might not be a bad idea either!

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How to make Pork Scratchings / Pork Crackling

So, you want to make scratchings at home in the oven, well this the page to use. Here you will find a clear description with pictures. It's very easy.
4.5 from 4 votes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Any
Cuisine British, Snacks
Servings 1 person
Calories 1276 kcal


  • An Oven
  • A Heavy Iron Roasting Dish or Pan
  • A Wooden Spatula
  • An Apron (to keep yourself clean)


There is only one ingredient

  • 855 grams Pork Rind for Crackling The size of this is not important

The other stuff you should already have

  • 1 litre Water for Brine
  • 50 grams Salt for Brine
  • 5 grams Salt for Flavour


What type of pork rind should I buy to make pork scratchings at home?

  • Buying pork rind from the butcher: If you are buying your rind from the butcher, you have about as much freedom of choice as is possible. Generally, retail pork scratchings use rind from the shank of the pig. We think it's best to ask your butcher what they recommend.
  • Buying pork rind from the supermarket: If you are buying your rind from a supermarket, then we think it's best to look for rind with the thickest layer of fat. In your local supermarket, there should be a fair range of sizes and thicknesses available. With thick fat, you will get less rind for your money, but we assure you, rind with little or no fat is harder to cook properly. A nice thin layer of fat is what you are looking for.

How to Prepare your Pork Rind for Cooking

  • Buy some raw pork rind. Morrison's Supermarket sells the rind for crackling by itself. This is where we got ours from.
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  • Remove any wrapping from the package. Recycle it or dispose of it correctly. You can see that our rind is already scored which helps a lot!
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Cutting & Brining the Rind

  • Cut the rind into pieces. You will need a very sharp knife. make them as big or small as you want, but remember that they will shrink after they have been cooked. long pieces will curl up, so bear this in mind.
  • Pork Rind is difficult to cut. See the preparation method we use on or making pork crackling using a frying pan for a safer method. If you do use our microwave method, then you can't brine the rind, so skip the next two points and jump to the oven section.
  • Then soak the rind in very very salty water (called brine). We left ours in the brine for one whole day (24 hours). After a while, it will start to smell. The smell is not very nice.
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  • Next, pour away the salt water brine and rinse the rind under cold running water until all the brine has been washed away. Sieve the pieces and allow them to dry for a short while.
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Put the Rind in the Oven

  • Then turn the oven on, turn it on HOT... 200°c. Pre-heat a heavy iron dish until it's nice and hot. A heavy iron dish aids even cooking.
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  • Take the dish out of the oven and add the dry cut-up pieces. They will sizzle and steam as any remaining water boils off. You do not need to add any extra oil or fat, but you can add a little if you prefer or your rind has a particularly thin layer of fat under the skin. Return the dish and the rind to the hot oven.

Should I add Fat to my Homemade Pork Scratchings?

  • When I originally made these, I did not add any oil or fat to the dish because the rind was quite fatty. But recently, I have noticed that the rind I get from Morrison's is a little thin on the fat side of things. So, If you are using pork rind that doesn't have much fat, then I advise adding some fat or oil. It helps to keep things from becoming dry and sticking together. I have used sunflower oil in the past and it has worked just fine. I'm sure that lard would also work well and may give a little bit of extra flavour. I once used Duck Fat which didn't seem to work well.

Cooking your Pork Scratchings in the Oven

  • After about 10 minutes, the pieces should have started to cook, and they will be dry. No water will remain. Every time we opened the oven, hot steam came out. So don't stand too close to the oven as you open the door, or you may get a hot blast in the face! Also, opening the door to let out the steam seems to help with the overall crispiness, as the dryer the air is inside the oven, the crispier the crackling becomes.
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  • After 30 minutes some of the fat should have rendered away from the skin. The liquid fat is now helping to cook the pieces more evenly. This is usually why it is not necessary to add any extra oil or fat.
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  • Soon, they are starting to look a lot like proper pork scratchings!
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  • As you can see from the image, they are now bubbling away nicely. Give them a stir to allow for even cooking. Beware at this point the scratchings may pop and spit hot fat at you when you move them, so you may want to wear gloves, as well as an apron. Stand well back.
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  • After a while, the bubbling fat sound seems to change and become less vigorous. They are bubbing gently, a little bit less than at the start. They are also starting to smell like proper pork scratchings (which is a relief).
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  • Every time you open the oven to have a look, keep moving and stirring them. This really does help with even cooking.
    how to make pork scratchings b10 lge 300x200 - How to make Pork Scratchings

How can I Tell When my Pork Scratchings are Cooked?

  • It can seem difficult to work out exactly when the scratchings are ready. It's also very easy to overcook scratchings and burn them. We recommend that you err on the side of caution and take them out earlier rather than later.
  • It's too easy to keep cooking them in the oven for a little bit longer, just because you see one piece that's not done. But by trying to cook the last piece, you will ruin the rest. This is why we remind you to keep moving and turning them. It really helps with even cooking.
  • While the scratchings are cooking, they won't necessarily be hard and crunchy, no matter how cooked they are. This may seem odd. Because they are warm, they will be a bit bendy. So, trying a piece straight from the oven is not a reliable way to see if they are ready or not.
  • When you are happy with the way the scratchings look, take them out of the oven for the final time. Pour the excess fat into a container, we use a small ramekin. Be careful, the fat is still very hot.
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  • Take the pork scratchings out of the dish and put them on some kitchen paper. This will absorb as much remaining fat as possible.
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  • They are looking good...
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  • They are really looking very good now...
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  • Put a few scratchings in a bowl and add salt to taste. The salt should stick to the pieces. As the scratchings cool, the salt is less likely to stick, so add while warm.
    After a short while, they should be cool enough to eat. Then eat them warm, nice!
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How do you Store Homemade Pork Scratchings?

  • If you don't eat all of the scratchings in one go (which is unlikely!), then you will need to store the rest of them.
    Add salt to the remaining scratchings to taste ('to taste' means as much or as little as you like).
    Find an adequately sized plastic container that can be sealed. Add a few layers of kitchen paper to the bottom of the container, this will absorb any remaining fat from the scratchings.
    Then put the remaining scratchings into the container and seal it properly.

Where Should I Store my Homemade Pork Scratchings?

  • Always store the container in the fridge.
    This will extend the shelf life of your homemade pork scratchings.

How Long can you Store Homemade Pork Scratchings?

  • Eat them sooner rather than later - you have been warned.
    Pork scratchings go stale fairly quickly.
    I would say eat within seven days. Don't let them get stale!


The End.
If you like this recipe, you can share it with others, or print it out.
Calories are based on the weight of the rind reducing by 50% once cooked.
Carbohydrates: Zero / Trace
Due to the low carbohydrate levels in pork scratchings, people on a low carb diet (keto diet) may see these as a good snack choice.
Do not take medical advice from a pork scratchings website.
Click here to read more about pork scratchings on a low carb/keto diet.
Remember, if you don't have an oven or would rather use a frying pan, this is also possible, we have the perfect frying pan method too!
Keyword at home, crackling, oven, pork scratchings

Recommended Equipment

Below are a few quick links to some recommended equipment that you may need for cooking perfect pork scratchings at home on the oven. We can't find any links to the actual roasting dish that we used. It was given to us as a gift and I sadly dropped on the floor. It's now in two pieces! These links are affiliate links so we may make a few pennies when you buy something, which will help us pay our web hosting costs. Thank You.

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Le Creuset Enamelled Cast Iron Roasting Dish

If money is no object, then this is the one you looking for!

Staub Oval Roasting Dish - Graphite Grey

Middle ground between the cheaper and more expensive options

Argon White Rectangular Baking Dish - Cast Iron

A more cost effective solution that the Le Creuset option

The Wooden Spatula

Plastic is bad for the planet and silicone toold are not sturdy enough. Sometimes the scratchings stick to the bottom of the roasing dish, so a wooden spatula is the best option. It's also good because it won't damage any non stick surface that your dish may have.

Tala FSC Certified Beechwood Set of 3 wooden Spatulas

Cheap, cheeful, perfectly adequate for the job in hand. FSC certified too to help the planet a little bit. If you ignore the carbon footprint of the amazon shipping process!

Invisible Footprints Bamboo Cooking Utensils – Dishwasher Safe & Planet-Friendly

I like bamboo, and these look good too.

Cooking Protection

A Pork Scratchings Apron

All cooks need an apron. We have designed a pork scratchings apron for the cook who has everything. If you love pork scratchings then this is the unisex apron you need!
Click the image or click here to have a better look.

Protective eyewear

It's bad news if fat spits in your eye. Maybe you need some goggles!


  1. Author

    5 stars
    I tried this recipe and it works a treat!

  2. “Seal the remaining scratchings in…”

    What are “remaining scratchings”? I am unclear on what this means. Please advise.

    1. Author

      if you put a few warm scratchings in a bowl to eat immediately, you ‘might’ have some left. If so, put the remaining scratchings in an airtight container, to keep for later. Or ignore this if you ate all of the scratchings you made in one go/sitting. 🙂

  3. I tried this and my scratchings are REALLY chewy. Have I cooked them too long, or not long enough?


    1. Author

      I’ve had this happen too. Usually, it’s from not being cooked for long enough.
      They are always a bit chewy when you test them straight from the oven, but they should crunch up as they cool.
      Also, remember about the water content, you are trying to dry them out as it were, so opening the oven lets out the steam and can help.
      Open the oven, give them a stir around, which also helps cooking evenly.
      glad you gave it a go!

  4. 4 stars
    Nice recipe! The phrase is:’to err on the side of caution’, though, not ‘to air’.

    1. Author

      Ta. If that’s the only error, I’d be surprised.

  5. Is it normal for it to smell so bad when is in the oven? I tried it but the stench is so bad I couldn’t force myself to eat them afterwards thinking of the smell.

    1. Author

      Yep, I’m afraid so. Once you get past the bad smell part, they start to smell better. Remember, you are only cooking the skin. Usually, to make crackling, you have a whole roast dinner going on. All the other yummy bits mask any of the ‘less nice’ rind smells. Also, once cooked, pop them in a box with some kitchen roll and put them in the fridge. Maybe after a day, you’ll have forgotten about the bad smell!

  6. 5 stars
    I have done this recipe several times with the skin from various joints of pork. When the skin hasn’t had much fat Ive added a little lard. Depending on the cut the time in the oven varies widely. I just keep checking them for a golden colour. Every time they come out amazing ….and salty. No need to add salt afterwards I find. Thanks for the recipe ….. a firm family favourite!

    1. Author

      Hi, thanks for the comments. Lard is a good choice. I totally agree, because it’s a natural product, there are many variables. So the best option is to keep an eye on them. After a few attempts, you soon learn to judge each batch on its own merits. keep up the good work!

  7. 4 stars
    I live in Canada, and pork scratchings are not available here. Sometimes we have the American “pork rinds” but this is not the same. Therefore I try to make my own. My benchmark for success is “Midland Snacks” scratchings, which are my favourite brand when I’m in England. I find this oven method results in scratchings that are more similar to crackling. While still good, they are not perfect. The method I have had the most luck with is on the stove, in a large heavy-bottomed pot. I find it helps to cook them SLOWLY at a lower temperature than one might expect. It takes a few hours. Also one must stir and turn them over constantly, because when they get to a certain temperature they get sticky, and if they stick to the pan or each other it is difficult to salvage them. For those who aren’t as desperate as I am, the oven method is fine. One more piece of advice I have is to use a small amount of Bovril or Knorr soup powder as well as salt to season. Then they will be pretty good.

    1. Author

      Hi, thanks. Lots of UK pork scratchings contain yeast extract, so you adding Bovril in your method, would seem like the perfect home method to achieve the same result.

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