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Loading...A beloved Lyonnaise street-food classic, these golden pork cracklings are slowly rendered until the skin puffs into light, glassy crisps and the fat melts into pure white lard. In Lyon they are sold by the bag at markets and scattered over salads, tucked into sandwiches, or simply eaten with crusty bread and a glass of Beaujolais.
Prep Time15 mins
Cook Time105 mins
Total Time120 mins
Servings6
Yieldabout 250 g cracklings plus 600 ml lard
Nutrition Facts
Per serving (estimated)
- 410 kcalCalories
- 38 gFat
- 14 gSaturated Fat
- 0 gCarbs
- 0 gFiber
- 0 gSugar
- 18 gProtein
- 620 mgSodium
- 95 mgPotassium
- 12 mgCalcium
- 0.5 mgIron
- 0 mgVitamin C
- 8 mcgVitamin A
Ingredients
For the cracklings
- 1 kg fresh pork rind with a thin layer of fat attached
- 500 ml cold water
- 1 bay leaf
- 4 whole black peppercorns
- 1 tsp fine sea salt for the cooking liquid
For finishing and seasoning
- 2 tbsp coarse sea salt
- 1 tsp freshly cracked black pepper
- 1/2 tsp sweet paprika (optional)
Directions
- Rinse the pork rind under cold running water, scrape the underside with a sharp knife to remove any blood or membrane, and pat thoroughly dry with paper towels.
- Cut the rind into 4 cm squares with kitchen shears, snipping through both skin and fat layers so the pieces will render evenly.
- Combine the rind squares, cold water, bay leaf, peppercorns, and the 1 teaspoon of fine salt in a heavy Dutch oven; the water should barely cover the pieces.
- Bring to a gentle boil over medium heat, then immediately reduce to the lowest possible setting so the liquid barely shimmers; skim any foam that rises during the first 10 minutes.
- Continue rendering uncovered for 1 hour 30 minutes to 1 hour 45 minutes, stirring every 15 minutes, until the water has fully evaporated, the fat has rendered clear, and the rind pieces float and turn a deep golden brown.
- Increase the heat to medium for the final 5 minutes so the cracklings crisp and puff, watching closely as they can scorch in seconds.
- Use a slotted spoon to lift the cracklings onto a wire rack set over a tray; sprinkle immediately with the coarse salt, cracked pepper, and paprika while still hot so the seasoning sticks.
- Strain the rendered fat through a fine sieve into a clean jar for storage, then let the cracklings cool 5 minutes before serving warm or at room temperature.
Cook’s Notes
- Reserve the strained lard in a sealed jar in the refrigerator for up to 3 months; it is the traditional fat for cooking Lyonnaise potatoes and quenelles.
- Eat the cracklings the same day for the best crunch, though they can be refreshed in a 180°C oven for 3 to 4 minutes.
- For an authentic Lyonnaise presentation, scatter them over a frisée salad with a warm poached egg and sherry vinaigrette.
- Avoid rushing the render with high heat; slow and gentle cooking keeps the cracklings tender inside and blistered outside rather than tough and leathery.
