Pork Cracklings Recipe For Christmas

Pork Cracklings Recipe Ingredients :

  • 100 gr pig skin

  • 2-3 tablespoons white wine vinegar

  • 1 teaspoon salt

Instructions:

      1. Preheat the oven to 200 degrees Celsius / 400 degrees Fahrenheit.

      1. Cut your pork skin into any shape you desire, drizzle the vinegar onto it and sprinkle the salt as well. Toss well to coat and place your pieces of pig skin onto a rack over a baking tray. That way, any excess fat will just drop down so that the pieces of pork skin don’t sit in it.

      1. Roast in the oven for 30 minutes.

Prep time: 10 min

Total time: 40 min

Notes for cooking a great pork cracklings recipe for Christmas:

  • If you want to store your cracklings they should hold well at room temperature in an air tight container for up to 2 days. Although 1 day would be the perfect amount of time. We don’t usually keep them for longer than that… And you can use a regular plate and some cling film instead of an air tight container.

  • It serves around 2-3 people.

  • It’s amazing served as a snack with beer! 😉

Tip: You can sprinkle some cayenne or chilli powder on top of the cracklings to make them spicy if you like it hot!

Here is the video where a famous chef is preparing this kind of recipe.. A chef who was awarded the Michelin Star. 

Pork Cracklings Recipe, Pork Cracklings, How To Make Pork Cracklings, Pork Crackling Recipe, Pork Cracklings Recipe For Christmas, Home Channel Recipes
Pork Cracklings Recipe
Pork Cracklings Recipe, Pork Cracklings, How To Make Pork Cracklings, Pork Crackling Recipes, Pork Cracklings Recipe For Christmas, Home Channel Recipes
How To Make Pork Cracklings
Pork Cracklings Recipe, Pork Cracklings, How To Make Pork Cracklings, Pork Crackling Recipes, Pork Cracklings Recipe For Christmas, Home Channel Recipes
Pork Cracklings Recipe For Christmas
Pork Cracklings Recipe, Pork Cracklings, How To Make Pork Cracklings, Pork Crackling Recipes, Pork Cracklings Recipe For Christmas, Home Channel Recipes
Home Channel Recipes

Enjoy! 🙂

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