Crispy Pork Belly Cracklings (Pressure Cooker Trick)
Golden, puffy, and impossibly crispy — these pork belly cracklings use a clever pressure cooker trick that delivers light, airy results every time. Remove the rubber gasket, add oil, and let the pot do the work while the meat pops like popcorn. A budget-friendly snack that tastes anything but.
🛒 Ingredients
4 servings
- 500 g (1 lb) pork belly, cut into 1-inch cubes
- 1 teaspoon fine salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 500 ml (2 cups) vegetable oil, enough to submerge the meat
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Directions
- 1
Pat the pork belly cubes completely dry with paper towels — moisture is the enemy of crispiness. Season all sides with salt, garlic powder, smoked paprika, and black pepper.
- 2
Remove the rubber gasket from your pressure cooker lid — essential, as no pressure must build up. Place the seasoned pork in the pot and pour in enough oil to fully cover.
- 3
Lock the lid (gasket removed) and place over high heat. As the oil heats, the pork will start popping loudly — exactly like popcorn. This is moisture escaping from the meat.
- 4
Wait for the popping to slow down and nearly stop. Once quiet, your cracklings are golden, dry, and perfectly done — usually 20–30 minutes after the popping begins.
- 5
Carefully open the lid, confirm the golden-brown colour, and remove the cracklings with a slotted spoon. Drain on a paper towel-lined plate and serve hot.
💡 Chef's Tip
Never skip removing the gasket — pressurised hot oil is extremely dangerous. For extra punch, toss the hot cracklings with cayenne pepper or a pinch of cumin straight out of the pot.
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