The first time I saw packaged pork rinds or pork skins was in a store in New York. I could not believe my eyes! Pork skins dried and packaged like potato crisps! God of wonders! I remember taking a crunchy bite into one and thinking, ‘ Whoa! Where have I been?? Where have you dear insanely tasty crunchy pork rind, have you been all my life?’ Do you ever eat something so good that you are salivating whilst eating it? That was me on that bag of crispy pork rinds .

Last night was like a trip down memory lane for me. I made my own homemade pork cracklings ( don’t get confused here, it’s the same as crispy pork rinds) and I literally frolicked in the living room after the first taste.

It’s super easy to make your own crispy pork rinds, you should just make sure you have enough gas for your oven because this bad boy has to roast for almost an hour.

The oil has to be wrung out of the skin for a long time by the heat from the oven. To think we don’t use pork rinds for anything here aside being in the domedo medley of things. In Mexico these pork rinds are called chicharrones but are fried to get the same crispiness and insane cracklings effect.

If you ever visit a piggery or butchers, you can ask for the pork belly or just the skin from the pork shoulder or part of the pig.

If using pork belly you can slice away the fat from the skin. It’s a fantastic snack to serve guests or enjoy on your own whilst watching an episode of Good Girls.



This was simply so perfect in it’s crackling perfection! Crackling bits are bound to get everywhere when you make this. This was like chilli extra-tasty cream crackers but the meat version. The simple use of spices gives a deeper taste experience of the rind. Beautiful.

I do hope you will try out this recipe to share in the same taste experience. Have you made crispy pork cracklings at home before? How did it turn out?