Pork crackling, sometimes called pork rinds, is a beloved treat made from the fatty skin of a roasted pork belly or pork shoulder. When cooked properly, the skin becomes super crispy, puffy, and flavorful – almost like a savory chip! However, leftover crackling often loses its magical crispiness after being refrigerated. Fortunately, there are easy ways to revive and reheat pork crackling so it returns to its glorious crunchy state. In this article, I’ll share foolproof methods for reheating pork crackling while keeping it crackly and delicious.
Why Pork Crackling Loses Its Crispiness
Perfectly cooked pork crackling should be so shatteringly crispy that it crackles audibly when you bite into it. However, this ultra-crisp texture doesn’t last forever. Over time, especially when refrigerated, the crisp skin absorbs moisture from the environment and becomes soft again. Reheating it carelessly can make matters even worse.
When pork crackling is heated in the microwave, the rapid heating causes moisture under the skin to turn to steam. This steam makes the crisp skin soggy and chewy Meanwhile, reheating the crackling while still attached to the fatty pork below can also lead to a loss of crunch. The rendered pork fat softens the skin
So to revive leftover pork crackling, the goals are to avoid steam and keep the skin separated from moist fillings or sauce. With the right techniques, you can absolutely recrisp refrigerated pork crackling and enjoy it in all its glory.
How to Keep Pork Crackling Crispy When Reheating
Follow these tips for reheating pork crackling while maintaining its ultra-crisp texture:
Separate the Crackling from the Meat
If you have leftover roast pork belly or shoulder with crackling attached, remove the skin first. Gently run a knife underneath to separate the crackling from the meat. Reheat the skin separately from the pork meat, which will likely have moisture that can soften the crackling.
Use the Oven, Not the Microwave
Reheat pork crackling in the oven, not the microwave. Microwaves cause steaming, while the dry heat of the oven will crispen the skin back up.
Place on a Wire Rack
Put the crackling skin-side up on a wire rack set over a baking sheet. This allows air flow under and over the skin, drying it out and crisping the surface.
Crank Up the Heat
Heat the oven as high as it will go, ideally around 500°F. Some ovens have a “broil” setting that works great. The intense heat will quickly dry out the skin before it can become soggy.
Watch It Carefully
Keep an eye on the crackling as it reheats. It may only need 2-5 minutes under the broiler or at 500°F. Remove it as soon as it looks puffed and crispy. Burnt crackling is no good!
Consider the Air Fryer
An air fryer works wonders for reviving pork crackling too. The hot circulated air crisps up the skin rapidly. Air fry at 400°F for 4-5 minutes.
Bake It Into Something Delicious
You can also reuse leftover pork crackling by baking it into something tasty. Try crumbling it up and sprinkling over casseroles or mac and cheese before baking. The crackling will liven up the dish with crispy, salty, porky bites.
Tips for Keeping Pork Crackling Crispy in the First Place
While the reheating methods above will re-crisp your crackling, starting with ultra-crispy skin is best. Here are tips for cooking pork belly or shoulder so the crackling stays shatteringly crisp even when refrigerated:
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Dry the skin thoroughly before roasting. Pat off any moisture with paper towels.
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Score the skin deeply before roasting. This allows fat to render and moisture to escape.
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Roast the pork at a very high temperature, like 450°F, to rapidly dehydrate the skin.
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Roast the pork skin-side up on a rack so air circulates under it.
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When nearly done, carefully slice off the crisp crackling and return just it to the oven. Roasting it separately ensures the skin doesn’t soften from meat juices.
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Let the crackling cool completely before storing it so steam doesn’t form.
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Store the crackling pieces in an airtight container at room temperature if possible.
Follow these best practices, and your pork crackling will stay satisfyingly crispy and crunchy for days after cooking.
Frequently Asked Questions About Reheating Pork Crackling
How long does pork crackling last in the fridge?
Properly cooked and stored pork crackling will last up to 5 days in the refrigerator. Make sure it’s kept in an airtight container to retain crispiness.
Can you freeze pork crackling?
Yes, pork crackling can be frozen for 2-3 months. Let it cool completely after cooking before freezing in an airtight bag. Reheat directly from frozen in the oven until crispy.
Why does my pork crackling go soft?
Moisture is the enemy of crispiness! Pork crackling often goes soft after refrigeration due to absorption of moisture from the environment. Insufficient drying/rendering of fat when cooking can also cause soft crackling.
How can you tell if pork crackling is done?
Perfect crackling will be deeply golden, puffed up, and dry looking. Tap a piece – properly crisped crackling will crackle audibly when you bite into it!
Does covering pork crackling make it soggy?
Yes, covering freshly cooked hot pork crackling can lead to condensation that’ll make it soggy. Always let it cool uncovered before storing.
Enjoy Crispy, Crunchy Pork Crackling Again and Again
Pork crackling is so addictively crispy and delicious when done right. With the reheating methods outlined here, you can easily recapture the magic crunchy texture of freshly cooked crackling. Separate the skin from the meat, use the oven or air fryer, and crank up the heat. Follow these simple steps, and you’ll be able to enjoy your leftover pork crackling just as much as the first time it was cooked. Crispy pork skin makes an incredible topping for salads and soups, or it can be snacked on all by itself. So don’t hesitate to make a big batch, because reviving any leftovers is quick and easy. Just remember the keys are high dry heat and keeping the skin away from moisture. With crackly, puffy, salty pork goodness with every bite, reheated pork crackling is an indulgent treat you’ll want again and again.