Porchetta Cracklins

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If you purchase whole skin-on pork legs to make jerky, you can save the leftover skin to make this recipe.
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“Jerky” by Toponia Miller and Taylor Boetticher is perfect for home canners and preservers; hunters; followers of a Paleo, Keto, or high-protein diet; fans of dehydrators; or anyone looking to explore the centuries-old craft of drying meat.


  • 3 cloves garlic
  • 1 pound pork skin with roughly 1/4 inch  of fat
  • 1 teaspoon fine sea salt
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons fennel seed, toasted and ground
  • 1 teaspoon finely ground black pepper
  • 1 teaspoon flaky or coarse sea salt (such as Maldon or fleur de sel)
  • Grated zest of 2 lemons


    • Using a pair of sharp kitchen shears, cut the pork skin into strips 1 inch (2.5 cm) wide. Fit a rimmed baking sheet with a wire rack.
    • Bring a large pot of water to a boil. Add the pork skin and boil for 15 minutes. Using a slotted spoon, transfer the strips to the prepared wire rack, evenly spacing the pieces and making sure they are not overlapping. Refrigerate uncovered until dry, at least 4 hours or up to overnight.
    • Preheat your oven to 375 degrees Fahrenheit.
    • Remove the pork skin from the refrigerator and place in a roasting pan. Place the pan in the oven and cook for about 1 hour, until the pork skin is golden brown. Reduce the oven temperature to 325 degrees Fahrenheit and cook until the skin is very crisp, about 45 minutes longer.
    • Meanwhile, using a mortar and pestle, pound the garlic with the fine salt to form a paste.
    • Remove the pan from the oven and add the garlic paste. Using a wooden spoon, stir until the pork skin is evenly coated. Return the pan to the oven and cook for 5 minutes longer.
    • Using tongs, carefully transfer the hot pork skin to a large bowl. Immediately add the rosemary, fennel seed, pepper, flaky or coarse salt, and lemon zest. Toss to coat.
    • These strips are best served hot and eaten right away, but they can be stored for up to 1 week. Allow to cool to room temperature, then transfer to a covered container that allows a bit of airflow and store in a cool, dark place. If you wish to reheat them for serving, arrange on a baking sheet and place in a 325 degrees Fahrenheit  oven for about 10 minutes.

    More from Jerky:

    Reprinted with permission from Jerky, copyright 2018 by Toponia Miller and Taylor Boetticher. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

    Jerky (Ten Speed Press, 2018) by Toponia Miller and Taylor Boetticher this beautifully photographed cookbook contains 40 easy-to-follow recipes for making and cooking with homemade jerky.  These globally inspired recipes pull from Italian, French, Vietnamese, and Mexican culinary traditions, making this the perfect book for the modern meat enthusiast. This recipe is for cracklins.

    Porchetta, the beloved Italian pork roast laden with garlic and herbs, is always a huge hit for dinner parties and special occasions. But its outer coating of crispy pork skin, known as cotiche croccanti in Italian, always seems to disappear from the serving platter faster than the meat. In a give-the-people-what-they-want move, we’ve devised this way of preparing just the pork skin alla porchetta. Serve the warm cracklins alongside an aperitivo or as part of an antipasto, or try crumbling them slightly and using to top cannellini beans or a simple green salad.

    If you purchase whole skin-on pork legs to make jerky, you can save the leftover skin to make this recipe. Pork skin can also be purchased from most butcher shops. As it cooks in the oven, the skin gives off a fair amount of fat. Be sure to strain and refrigerate this fat to use for sautéing and frying.