Porchetta Cracklings

Last year around this time, I was getting super excited, not so much about the holiday (well, I kind of was), but I was extremely excited for what I was going to prepare for the family. I was getting excited to make porchetta; a slab of pork that is coated in herbs and garlic, lined with pancetta, rolled, and slow roasted until crispy on the exterior and cooked through in the interior. It is a thing of beauty, and so much that my in-laws had requested I make it again this year! As much as that excited me, I am deciding to create something new for the menu this year, but maybe I am somewhat disappointed as that porchetta left us with a lot of great leftovers including a pulled porchetta sandwich, as well as a porchetta slab with broccoli rabe. As they were both great uses for leftovers, there is one that also shined, and that was the porchetta cracklings.

Porchetta Cracklings Recipe

After vacuum sealing the leftovers, some of the exterior, that was once crispy, gets a bit more tender and soft, and upon opening a package, I decided to strip the meat and make sandwiches, and leave the fatty skin and some of the meat to make a nice snack. A perfect snack for having a cold beer.

I think I was first introduced to real cracklings via the Filipino’s in the family, and when I first experienced it, I was sold. A crispy, porky exterior, with a bit of meat. Yes, I was sold. I’ll admit though, these porchetta cracklings are better as the flavor was already filled throughout from using all of the garlic and herbs. Enough said, let’s get started.


  •  2 cups of cooked porchetta, skin and 1/4 meat intact
  • 1/2 sprig fresh rosemary, chopped
  • rimmed baking sheet lined with a wire rack

If you have not cooked porchetta, you can try using pork belly, marinating it overnight in garlic, thyme, and rosemary.

Porchetta Cracklings

Preheat your oven to 245 degrees.

Add the porchetta skin to the lined baking sheet.

Place this in the preheated oven for about 30 minutes, or until the skin is nice and crispy, not burnt.

Remove from the oven, plate, and shower with the chopped rosemary.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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