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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


  • Frying Pan
  • Tongs
  • Saucepan Lid


  • 400 g Pork Rind The amount is not important



  • See one of our other recipes for preparation instructions.


  • 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.
  • 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.
  • The pieces are so oily, so fatty, so steamy. This looks like it may take a while to get them to crisp up.
  • Some of the thinner pieces are OK. The bigger pieces are a disaster.
  • 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.