I wanted to share this recipe for cracklings – pork skin with the layer of fat beneath – with you as a follow-up from my julesylte recipe. When making julesylte, I remove the skin and layer of fat from the pork belly. Rather than discarding it, I rub it with oil and spices and roast in the oven until nice and crispy. This way every part of the cut is used.
In Norway, you can purchase the pork belly with the rind already scored in a small grid pattern. If you’re rind is not already scored, just cut it into small pieces.
This recipe is based on the leftover pork skin from my julesylte recipe. You can use any amount of pork skins that you have on hand, just be sure to adjust the amount of spices as needed.
Pork Cracklings with Christmas Spices (Sprø Svor)
Makes enough to fill a 1/2 litre jar
- Pork skins with layer of fat attached (leftovers from julesylte)
- Rapeseed oil
- 1 ½ teaspoons salt
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon black pepper
- ¼ teaspoon ground ginger
Preheat the oven to 425°F / 220°C.
Cut the pork skins into small square pieces. If your skin is already scored, you can leave as it or cut them all the way through.
Rub the pork skins with rapeseed oil. Mix together the spices and sprinkle on top of the skins.
Place the skins skin-side up on a sided baking tray. You can place a grill underneath the skins to elevate them, but I found the skins cooked the same as when they were directly on the tray roasting in their fat.
Roast for 30 minutes, or until the skins are golden brown with small bubbles on the surface.
Transfer the skins with a slotted spoon to a plate lined with paper towels. Let cool for 10 minutes. If any of the pieces are together, just break them in smaller ones. Serve immediately.
You can store them in the refrigerator in plastic bags for a week. These are also great to give away as gifts.
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