Meat
Crackling
Crackling is pork skin cooked until the surface blisters into crisp, airy shards—the prize on roast pork in British, Chinese, and Filipino traditions. Success needs dry skin, salt, and a blast of high heat; moisture is the enemy of crunch. Score carefully, salt, air-dry uncovered in the fridge, then roast hot or finish under a salamander. Separate sheets of skin can be roasted alone for snacks. Chewy, pale skin means more drying and heat were needed. Serve soon—crackling softens as it sits.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.1 g
- Saturated Fat 4.73 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.92 g
- Polyunsaturated Fat 1.02 g
- Cholesterol 72.2 mg
- Sodium 62.3 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.1 g
- Water 57.4 g
- Energy 202 kcal
- Water 57.4 g
- Protein 22.1 g
- Fat 12.1 g
- Saturated Fat 4.73 g
- Monounsaturated Fat 4.92 g
- Polyunsaturated Fat 1.02 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 38.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.74 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.71 mg
- Vitamin B5 — Pantothenic Acid 0.62 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.5 µg
- Minerals 378 mg
- Major Minerals 376 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 72.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.74 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.71 · vitamin-b5-pantothenic-acid: 0.62 · vitamin-b6: 0.41 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 8 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.5 ·
Minerals
Crackling of Pork: composition reflects this culinary part relative to the whole ingredient.
History
British Sunday roasts made crackling a competitive point of pride at the table.
Chinese siu yuk masters perfected blistered skin through precise scalding and hanging.
Filipino lechón culture judged whole pigs by the shatter of their skin.