crispy pork crackling iodised salt
Crispy pork crackling
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
This is a never fail recipe for getting crispy crunchy pork crackling.
Course: Main Course
Cuisine: Australian
Servings: 1
Calories: 500 kcal
Author: Gary Lum
  • Pork rashers
  • Iodised salt
  • Chilli flakes
  • Sesame seeds
  1. Cut the skin off each rasher and lay the skin on some baking paper on a thin oven tray.
  2. Sprinkle liberally with iodised table salt
    crispy pork crackling iodised salt
  3. Place into an oven at 200 °C/400 °F for one hour
  4. Place the skinless rashers into a frying pan lined with baking paper
  5. Sprinkle on the meat some sesame seeds and chilli flakes
  6. Place into an oven at 200 °C/400 °F for one hour
  7. When cooked, pull out the rasher meat and place onto absorbent paper and allow to cool a little. Do the same for the crackling too.
  8. Cut the rashers into small bite-sized chunks
  9. Serve on a plate with the crackling
  10. Eat with chopsticks and serve with a dipping sauce. Rick and Morty's Sichuan Teriyaki dipping sauce would work a charm here.
Recipe Notes

You may want to eat this with a cup of tea. It's really quite fatty.

Please note I never check the energy values. I use 500 Calories as my default.