Puffed Crackling

Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 200 g pork skin
  • salt
  • oil – for deep frying


Boil the pork skin for 4 hours. Drain in a colander. While warm, scrape the inside fat out so that you are mostly left with the skin. Place on Silpat mats weighted down onto dehydrator trays and dehydrate at 55°C for 48 hours. Once dehydrated, cut into small pieces and fry at 200°C until puffed and crispy, and season with salt while the crackling is still hot.

Keep on silica gel and sea