Crunchy, salty, crispy pork crackling is an addictively delicious snack that’s loved around the world. Traditionally, making pork crackling requires gently poaching pork skin in water, drying it out, then deep frying at high heat to puff it up. While delicious, deep frying is time consuming and requires a lot of oil.
Luckily, it’s possible to make crackling in the microwave with very little effort. Microwaving produces crispy pork rinds by rapidly heating the skin to cause it to bubble and puff up. Best of all, you need just a few minutes and no added oil!
In this comprehensive guide, I’ll explain everything you need to know to cook pork crackling in the microwave. You’ll learn proper techniques for preparing the pork skin, how long to microwave, seasoning suggestions, troubleshooting tips, serving ideas, and more. With just a microwave and a few minutes, you’ll be enjoying delicious homemade pork crackling.
Selecting and Preparing the Pork Skin
The first step to crispy microwave pork rinds is choosing the right cut of skin, Look for sheets of pork rind or belly skin that are about 1/8 to 1/4 inch thick Avoid extremely fatty pieces,
Before cooking, the pork skin must be properly prepared:
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Rinse the skin under cool water and pat very dry with paper towels Excess moisture prevents crisping,
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Score the skin side by making shallow cuts in a diamond pattern. This allows the fat to render and the skin to bubble up evenly.
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Place the skin on a microwave-safe plate lined with paper towels. The towels absorb rendered fat.
Pro tip: Letting the skin dry uncovered in the refrigerator overnight helps remove even more moisture for extra crispiness.
Microwaving Times for Pork Crackling
Microwaving is quick, but you’ll need to experiment to determine the perfect timing. In general:
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Cook for 2-3 minutes per 1/8 inch thickness on high power.
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Check and rotate the plate every 1-2 minutes. This prevents hot spots.
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Cook until puffed up and golden brown. Times range from 2-8 minutes.
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If not crisp enough, microwave in 10-20 second bursts until it reaches the desired texture.
Factors like your microwave wattage, pork skin thickness, and moisture level impact cooking times. Monitor closely and adjust time as needed for perfect crispness.
Seasoning Your Microwave Pork Crackling
Once puffed up, immediately season the hot rinds to infuse flavor:
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Use coarse sea salt or kosher salt—fine table salt falls off.
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Flavored salts like garlic, onion, or celery enhance flavor.
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For spicy crackling, sprinkle with smoked paprika, cayenne, or chili powder.
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Sweet and savory options include brown sugar, maple, or Cajun seasoning.
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Umami flavors like nutritional yeast, parmesan, or soy sauce taste great.
Get creative and use any dried spices and herbs you love! Apply seasonings liberally just after microwaving so they stick to the rinds.
Serving Suggestions for Microwave Pork Crackling
The crispy seasoned rinds are delicious eaten on their own as a snack. But they also make a fantastic crunchy topping for:
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Salads – Crumbled rinds add fabulous texture
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Chili or soups – For an irresistible finishing touch
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Tacos or nachos – Instead of bagged taco shells
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Casseroles or stews – Better than store-bought croutons
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Sandwiches or burgers – For a tasty low-carb bun replacement
Let the crispy crackling enhance your favorite savory dishes! They stay crunchy for 1-2 days stored in an airtight container.
Troubleshooting Microwave Pork Crackling
Making crackling in the microwave is easy but occasionally things can go wrong. Here are some common issues and how to avoid them:
It won’t puff up:
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Skin wasn’t dry enough – Pat thoroughly dry before cooking
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Microwaved at too low power – Use high setting
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Cooked too briefly – Increase time in 10-20 second increments
Parts are chewy:
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Skin is too thick – Trim excess fat and cut into thin uniform pieces
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Uneven cooking – Rotate plate during cooking
Pork skin scorches:
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Cooked too long – Watch closely and microwave briefly
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Plate touching sides – Leave space around plate in microwave
Excessive grease splatter:
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Skin has lots of fat – Choose leaner pieces and blot before cooking
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No paper towels under skin – Always line plate to absorb grease
With a bit of trial and error, you’ll get the timing and technique down for perfectly puffed pork crackling each time.
Make Your Own Microwave Pork Rind Bags
While microwaving pork skin on a plate works, you can make specialized bags that produce even crisper crackling with no mess.
To create your own, take a brown paper lunch bag and line it with paper towels. Add your pork skin, fold over the top, and microwave on high in 1-2 minute increments until browned and puffy. The insulated bag helps reflect heat for quick, even crisping.
For best results, choose an unbleached brown kraft paper bag. Or you can purchase ready-made microwave pork rind bags online. They’re a handy mess-free way to crisp pork crackling.
Cooking Crackling Low and Slow in the Oven
If you prefer, pork rinds can be cooked low and slow in the oven instead of the microwave. Simply:
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Place prepared skin on a baking sheet lined with parchment paper.
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Bake at 275°F for 45 minutes to 1 hour until puffed and crisped.
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Rotate the pan and drain rendered fat as needed.
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Finish by seasoning with your desired spices.
While the oven takes longer, the slow roasting gives great results. You can also start rinds in the microwave then finish briefly in the oven for added crisping.
Frequently Asked Questions About Microwave Pork Crackling
Here are answers to some common questions about making pork rinds in the microwave:
How long does it take to microwave pork rinds?
Cook times range from 2-8 minutes depending on thickness. Watch closely and check every 1-2 minutes.
Can you reheat leftover crackling in the microwave?
Yes, microwave 10-20 seconds to recrisp. But oven or air fryer work best to revive crackers.
Should you add oil when microwaving pork rinds?
No, the natural pork fat renders and crisps the skin. Adding oil causes grease splatters.
Is microwaved pork crackling healthy?
It’s low carb and gluten free, but still high in fat. Enjoy in moderation as an occasional treat.
Can you use an instant pot to make pork crackling?
Yes, the pressure cooking setting followed by sauté mode crisps the skin nicely.
What meats work best for crackling besides pork?
Duck, chicken, and goose skin all make delicious crisp crackling in the microwave.
Crunchy pork crackling is irresistible and the microwave offers a fast, easy cooking method. For crisp, puffy, salty rinds in minutes, give this simple technique a try. Just keep a close eye on cook times and have your favorite seasoning ready!