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Pork skin

Pork skin is the skin of a pig, commonly braised, boiled, fried, or used to add gelatin and texture to dishes.

Pork skin — illustrative ingredient image

About Pork skin

Pork skin is the outer skin of a pig, usually separated from the underlying fat and meat to varying degrees during butchery. It may be sold fresh, salted, dried, or attached to another cut. Unlike the narrower snack use of pork rind, pork skin can refer to the raw or softened ingredient before crisping.

Fresh pork skin is tough and elastic, with a mild pork flavour that becomes more pronounced in seasoned cooking liquids. It is commonly boiled, braised, simmered, fried, or added to soups, stews, sauces, and stuffed preparations.

It may appear as sheets, strips, pieces, or trimmed sections. Prolonged moist cooking makes the skin soft and gelatinous, while frying produces a crisp, blistered surface; drying and later cooking also change its firmness and texture.

Ingredient type
whole food

Forms & related ingredients

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Where pork skin appears

11 linked foods

Find foods to recognise by country and type. Recipes and products vary; these are recorded ingredient connections.

Showing 1–11 of 11

Main dishes

Snacks

Soups

Street food

Other dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for pork skin

Names and romanised forms to recognise on menus and labels.

English

pork skin

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Pork skin nutrition & diet

Pork skin nutritional value

Pork, skin, cooked

Per 100 g of the edible portion in the named reference form.

Calories
459kcal
Protein
48.0g
Carbs
0.0g
Fat
29.8g

Per 100 g edible portion. New Zealand FOODfiles 2024. Copyright The New Zealand Institute for Plant & Food Research Limited and the Ministry of Health (New Zealand), 2024. Original reference values: available carbohydrate and energy (FSANZ). Access and use of these data are subject to https://www.foodcomposition.co.nz/terms/. Other preparations differ.

Portions & preparation

Identify whether the edible portion is raw, boiled, braised, roasted, or fried skin, and whether attached fat or meat remains. Preparation can alter texture and concentration through water loss or rendering. A reference should not substitute crackling, rind, or gelatin products for plain pork skin.

Compare the right form: Match the reference to pig skin itself and specify attached fat, cooking method, and whether the serving is soft, dried, or fried.

Diet considerations

Pork skin is animal-derived and is unsuitable for vegetarian or vegan diets. Plain skin contains no intentional cereal ingredient, but breading, flavored coatings, sauces, or sausage processing can change compatibility. Rendered or fried forms may be served with carbohydrate-containing foods, making the overall dish pattern portion-dependent.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically incompatible
  • Vegetarian
    Typically incompatible
  • Pescatarian
    Typically incompatible
  • Keto
    May be compatible
  • Paleo
    May be compatible
  • Low-carb
    May be compatible
  • Halal
    Typically incompatible
  • Kosher
    Typically incompatible
What these diet assessments mean
Vegan · Typically incompatible
The ingredient profile identifies an animal-derived food or derivative.
Vegetarian · Typically incompatible
The profile identifies animal flesh, seafood or a derivative excluded by a vegetarian diet.
Pescatarian · Typically incompatible
The profile identifies land-animal meat or a derivative, which is excluded by this pescatarian definition.
Keto · May be compatible
The plain form may fit a carbohydrate-restricted diet. Check the portion, added sugar, coatings and sauces against the nutrition values above.
Paleo · May be compatible
May fit a paleo pattern, depending on the cut or form, processing and added ingredients.
Low-carb · May be compatible
The plain form may fit a carbohydrate-restricted diet. Check the portion, added sugar, coatings and sauces against the nutrition values above.
Halal · Typically incompatible
This profile identifies pork or a pork-derived ingredient.
Kosher · Typically incompatible
This profile identifies pork or a pork-derived ingredient.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: New Zealand FOODfiles 2024 — M442 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .