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Best Pork rind in London
“Frying renders much of the fat, making it much smaller—and infinitely crispier.”
What the real thing tastes like
Pork rind is the culinary term for the skin of a pig. It can be used in many different ways. It can be rendered, fried in fat, baked, or roasted to produce a kind of pork cracklings (US), crackling (UK), or scratchings (UK); these are served in small pieces as a snack or side dish and can also be used as an appetizer. The frying renders much of the fat, making it much smaller. They can also be used as a coating.
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Pork rind transforms the pig's skin into something altogether different depending on how you treat it—rendered down, fried until it shatters, baked, or roasted into crackling that crackles between your teeth. The cooking process burns away most of the fat, leaving behind shards small enough to eat as a snack, crisp enough to anchor a side dish, or grind fine enough to coat something else entirely.
Order it here when it has
- versatile preparation methods
- fat-reduced through cooking
- multi-use application
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