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Photo by Tuan Lee
As if pig skin needed improving.

St. Louis chef and restaurateur Gerard Craft shares this crunchy pig skin popcorn recipe. It may require calling around to local butchers to see if they carry pig skin, or calling in advance to request it.

We had always had different versions and techniques of making pig cracklins at Niche. When we opened Taste, we wanted to make a version of the pork-centric dish as a snack to accompany an awesome cocktail.

In testing, we realized that when the pork skin was chopped really small it almost had a popcorn-like result. Topped with the salty-sweet seasoning, it’s addictive and one of the most popular items on the Taste menu. It’s also perfect for any party or tailgating snack.