Serves 6 as a side


100% Made in Australia Pork Rind 500g
2 tbsp olive oil
1.5 tbsp Olsson’s Sea Salt Flakes
1 tsp fennel seeds (optional)


Score the Australian Pork Rind using a sharp kitchen knife. Place on a baking tray and leave uncovered in the fridge overnight. This helps to dry out the skin for that perfect crackle.

Preheat the oven to 220C.

Drizzle over the olive oil and then sprinkle with the Olsson’s Table Salt and fennel seeds.

Rub in the olive oil and salt with your fingertips, making sure it gets in all the cracks. 

Place the pork rind onto a wire rack over a baking dish (to catch all the drippings).

Cook for 40-45mins, or until the rind is golden and crispy. Let it rest for 10mins before cutting. 

HINT: For a great tasting salad check out my Apple and Fennel Slaw with Port Crackle

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