Pork Cracklins
Golden, crunchy morsels of pork skin and fat fried twice to bubbly perfection. A Southern snack shack staple with an intensely porky flavor and satisfying crackle in every bite. Way better than anything from a bag.
For 4 servings
- prep
Cut the pork skin into squares.
Using a sharp knife, cut the pork skin and attached fat into roughly 1-inch squares. They don't have to be perfect, but uniform size helps them cook evenly.
TIPPartially freezing the pork skin for 30 minutes makes slicing much easier. - boil · ~120 min
Simmer the skin until tender.
Place the skin squares in a large pot and cover with water. Add a pinch of salt. Bring to a boil, then reduce to a gentle simmer. Cook for about 1.5 to 2 hours, or until the skin is very tender and you can easily pierce it with a knife.
TIPDon't rush the simmer — undercooked skin will be tough instead of crispy. - prep
Drain and dry the skin thoroughly.
Drain the boiled skin pieces in a colander. Spread them out on a baking sheet lined with paper towels and pat them completely dry. Any moisture will cause dangerous splattering in the hot fat.
TIPLet them air-dry for another 10-15 minutes to remove excess moisture. - fry · ~10 min
Fry the cracklins until golden and puffed.
Heat the rendered fat from the pot (or fresh lard) in a deep, heavy-bottomed pot to 375°F. Carefully add the dried skin pieces in batches — don't crowd the pot. Fry for about 5 to 8 minutes, stirring occasionally, until they puff up and turn deep golden brown.
TIPKeep the lid nearby in case of splattering and never leave the pot unattended. - prep
Drain and season immediately.
Using a slotted spoon, transfer the cracklins to a fresh paper towel-lined baking sheet. While they're still hot and glistening, season with a pinch of salt and a grind of black pepper.
TIPSeasoning while hot helps the salt stick to the surface. - serve
Serve warm or at room temperature.
These are best enjoyed immediately while still warm and shatteringly crisp. They can be stored in an airtight container at room temperature for up to 3 days once fully cooled.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Partially freeze the pork skin for 30 minutes before cutting to make slicing into even squares much easier.
- 2Don't rush the simmer — undercooked skin will be tough and chewy instead of shatteringly crisp.
- 3Dry the boiled skin pieces thoroughly; any moisture will cause dangerous splattering in hot fat.
- 4Fry in small batches without crowding the pot to ensure even puffing and browning.
- 5Season the cracklins immediately while still hot so the salt and pepper stick to the surface.
- 6Store fully cooled cracklins in an airtight container at room temperature for up to 3 days; re-crisp in a low oven if needed.
Adapt it for your goals.
Spicy
Add cayenne pepper, chili powder, or smoked paprika to the final seasoning for a kick of heat and smoky depth.
vinegar dippedVinegar-dipped
Serve with a side of hot sauce or seasoned vinegar for dipping — a classic Southern contrast to the rich, fatty cracklins.
garlic herbGarlic-herb
Toss the hot cracklins with garlic powder and dried thyme or rosemary for an aromatic, savory twist.
bbq rubBbq-rub
Season with a homemade or store-bought barbecue rub (brown sugar, paprika, garlic, onion) for a sweet-savory crust.
Why this is on our healthy list.
High in Protein
Pork skin is a rich source of animal protein, essential for muscle repair and satiety.
Contains Collagen
The skin is naturally high in collagen, which supports joint and skin health when consumed as part of a balanced diet.
Zero Carbohydrates
These cracklins contain no carbs, making them a satisfying snack for low-carb and keto diets.
Frequently asked questions
The skin likely wasn't simmered long enough; it needs 1.5 to 2 hours until very tender and easily pierced with a knife.
