Crunchy Crackling


  • 500g pork rinds
  • 4 cloves garlic, peeled, left whole
  • 1 large onion, quartered
  • 1 tbsp salt
  • 1 tsp peppercorns
  • 2L water (enough to fully cover rinds)
  • cooking oil, enough for deep frying
  • salt and pepper, to season

Ingredients provided by:


Simmer pork rinds in water seasoned with garlic, onion, salt and peppercorns. Cook until tender, about 40-50 minutes.

 Preheat oven to 93°C. Using a pair of scissors, cut rinds into 1½ inch squares. Bake for about 1–1½ hours, or until rinds are thoroughly dry. Remove from oven and set aside to cool down (or refrigerate to cook at another time).

 Heat oil to medium–medium-high, or 180°C. Fry 2-3 minutes, or until golden brown. Drain excess oil. Sprinkle with salt and pepper immediately.