How to Fix Pork Crackling When It Goes Wrong

Crispy, crunchy pork crackling is one of the most beloved accompaniments to a juicy roast pork. When it comes out perfectly crisped with deep ridges and crevices throughout, it’s absolute heaven. However, it doesn’t always turn out that way. Here’s my guide on how to fix pork crackling when it goes soggy or soft.

Why Crackling Goes Wrong

There are a few key reasons why your pork crackling may not have turned out right:

• Not Dry Enough – Crackling needs to be thoroughly dried out before roasting to get that desirable crunch. Any retained moisture will prevent it from crisping up properly

• Insufficient Scoring – Shallow cuts or not cutting a grid pattern into the rind can inhibit crackling formation The skin needs to be properly scored to allow rendered fat to escape

• Too Low Oven Temperature – You need very high heat around 450°F/230°C or hotter to blister and puff the rind. Cooking at too low of a temp will leave it limp.

• Too Short Cooking Time – It takes awhile for the rind to fully render and dehydrate. Cooking it for too brief of a period can lead to soft crackling.

• Steamed by Other Foods – Roasting it beside moist dishes releases steam that softens the skin. Crackling needs to be alone in the oven.

Salvaging Soft Crackling

If your pork crackling comes out of the oven disappointingly soft and soggy, don’t toss it out! Here are some great tips for reviving it to crispy perfection:

Return to the Oven Uncovered

Pop the roast back into the hot oven, uncovered, for 10-20 minutes. This allows any remaining moisture to evaporate away in the dry oven heat. Keep a close watch to avoid burning.

Broil It

Use your oven’s broiler setting to direct intense upper heat onto the skin’s surface. Broil for 2-5 minutes on high, checking frequently.

Pan Fry It

Cut the rind into pieces and pan fry in a little oil over high heat. Fry for 2-3 minutes per side until crisped up. Drain on paper towels.

Grill It

If you have any residual heat left in your barbecue, throw the pork on the hot grill for 1-2 minutes per side. The direct heat will revive the crispiness.

Deep Fry It

As a last resort, you can deep fry the crackling pieces. Fry at 350-375°F for 1-2 minutes until blistered and crunchy. Drain well on paper towels.

Preventing Crackling Problems

Follow these tips when preparing your pork roast to ensure perfect crackling every time:

• Thoroughly pat the rind dry before cooking to remove all moisture
• Score the skin deeply in a crosshatch pattern to allow rendered fat to escape
• Salt the rind heavily to draw out moisture – brush off excess before roasting
• Cook at very high heat, around 450°F/230°C
• Roast the pork alone in the oven, away from other steaming foods
• If needed, turn up the heat for the last 10-15 minutes to add extra crisping

How to Make Perfect Pork Crackling

Here is a step-by-step method for making crispy, puffy crackling guaranteed to impress:

1. Select a pork roast or belly with nice thick rind, about 1⁄4 inch or more.

2. The day before, remove the rind and place it skin-side up on a rack set in a tray. Refrigerate uncovered overnight – this dries it out.

3. Pat the skin thoroughly dry with paper towels right before cooking.

4. Use a sharp knife to score the rind in a 1⁄2 inch crosshatch pattern. Cut 1⁄8 inch deep into the fat, but not down to the meat.

5. Generously salt the skin by rubbing it all over. Let sit for 10 minutes then brush off any excess salt.

6. Preheat your oven to at least 450°F/230°C – hotter is even better.

7. Place the rind skin-side up on a wire rack set on a baking sheet. Roast alone for 30-40 minutes until puffed and crackled all over.

8. If not quite crisp enough, turn heat up to 500°F for last 10-15 minutes to finish crisping.

9. Once crackling has browned, remove from oven and let rest 5 minutes before serving. Enjoy the crispy deliciousness!

Troubleshooting Tips for Fixing Crackling

If you’ve ended up with less than satisfactory crackling, try these troubleshooting tips:

Problem: Crackling is soggy or soft in spots

• Solution: Return to hot oven uncovered 10-15 minutes to dehydrate further

Problem: Crackling is soggy or soft overall

• Solution: Cut into pieces and pan fry in oil for 2-3 minutes per side to crisp up

Problem: Crackling is undersized and didn’t puff up

• Solution: Next time, score skin more deeply in a tight crosshatch pattern

Problem: Fat didn’t render out and left crackling greasy

• Solution: Use sharp knife to cut greasy areas off; discard them

Problem: Crackling is burnt in areas

• Solution: Next time watch closely near end of cooking and lower heat if browning too fast

Problem: Crackling pulls off meat when slicing pork

• Solution: Let rest 10 minutes before slicing; cut along score lines through rind for clean slices

Storing Crispy Crackling

Crisp pork crackling is best enjoyed fresh. However, you can store leftovers in an airtight container at room temperature up to 2 days. To recrisp, place pieces in a hot oven for 4-5 minutes until crunchy again.

For longer storage, keep unused raw scored rind in the freezer up to 2 months. Defrost in fridge overnight before roasting.

Serving Ideas for Crispy Pork Crackling

Delightful crackling isn’t limited to just a roast pork side. There are endless ways to eat and serve this crispy treat:

• Serve crackers, cheese and crispy pork crackling together as an appetizer

• Sprinkle crumbled crackling over salads for a tasty crunchy topping

• Use pieces as a crispy topping for soups, like ramen or won ton

• Make a pork belly banh mi sandwich with slices of crispy crackling

• Crush up pieces and use as breading for chicken, fish or chops

• Mix into rice pilaf or porridge for fun crispy texture

• Garnish bloody mary cocktails with crispy crackling strips

• Serve alongside pâtés and terrines as a textural accompaniment

So don’t despair if your pork crackling doesn’t turn out quite right. With these simple tips on how to fix crackling when it goes wrong, you’ll be crunching on perfect crispy rind in no time!