How to Make Pork Crackling in a Frying Pan
It's easy(ish). If you pay a little bit of attention.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 1 Person
Frying Splatter Guard
There is only one ingredient
- 212g grams Pork Rind for Crackling Enough to fit in the pan, no more
For during cooking
- 100 ml Oil Quite a lot really
Don't cut it up raw!
A really sharp knife might be OK to cut pork rind, but is it worth the risk? no.
Scissors are no good unless you are strong and they are very sharp. Don't waste your time.
The solution is to pre-cook it.
Put it on a plate.
Stick it in the microwave.
Cook it for a few minutes. You will see it cooks in patches.
Easily cut it with normal scissors along the cooked areas.
Put the pieces back in the microwave for even cooking. Don't overcook. You are only trying to start things off. Just make sure there are no raw patches.
Get a sharp knife and cut it up into very thin strips. This is just so easy now.
The strips are now thin enough that they will be mostly covered by the oil when cooking.
This is the amount produced from our 212g piece of pork rind.
Prepare the frying pan.
Get some sunflower oil. Any type of cooking oil, grease, lard is OK.
Put the sunflower oil in the frying pan.
You need a fair amount of oil. Half a centimetre deep perhaps. Not deep-frying levels, but enough to cover the pieces. Then turn the heat on.
When the oil is hot, add the pork rind. Enough rind so that you can move it around. Too much is a bad idea. Take it slowly.
It will spit violently. Stand back, or cover with a plate of frying guard.
At this point, the rind starts to cook. It will also stick together. This is a pain. try to separate the pieces. You don't want one large matted block. you want individual pieces that can be moved and flipped for even cooking.
After a short while, things start to calm down. Keep things moving. You want to cook the pieces evenly.
Turn the heat down or the cooked bits will burn and you will have to stop cooking, leaving some bits not done. Don't think that you will have solid pieces at this point. If you pull one out and try it, it won't be hard because it's hot. It will be a bit chewy even if it's done. So, what you are looking for is all pieces are going golden in colour, with bubbles over MOST of them. You don't want any pieces that look like a golden version of the raw state or not golden at all.
Once done, take them out of the frying pan and put on to some kitchen towel to absorb the fat. Add some salt to taste while they are still warm and a bit oily so that the salt sticks to the crackling pieces.
If you want to eat them straight away, wait for at least 10 mins for them to cool down. This will make the chewy bits harden and become crunchy. Even cooking is the hardest thing here, so don't worry if not every piece is perfect.
The End. Calories are based on 200g of raw pork rind making 100g of pork crackling.