How To Make Perfect Pork Crackling
Achieving perfect pork crackling can be tricky, but with the right technique, you can enjoy crispy, crunchy crackling every time. This recipe focuses on quality ingredients and precise methods to ensure delicious results.
Servings: 4 people (depending on size of pork cut)
Calories: 70kcal
Cost: $20
Equipment
- Sharp knife
- Paper towels
- Roasting tray
Ingredients
- Pork belly or other cuts like blade or roasting joint
- Boiling water
- Sea salt Himalayan or Celtic sea salt recommended
Instructions
- Dry the Skin: Dry the pork skin thoroughly using a paper towel.
- Score the Skin: With a sharp knife, score the skin, leaving the cuts about a finger width apart. Create either diagonal stripes or a diamond pattern. Make sure you score through the skin, but not through to the meat.
- Pour Boiling Water: Pour boiling water over the skin. This step might seem odd, but it helps in achieving the perfect texture.
- Dry and Salt the Skin: Dry the skin thoroughly once more, then rub sea salt into it, making sure the salt gets right through into the cracks. Some people add oil here, but it's optional as great results can be achieved without it.
- Rest Overnight: If possible, leave the salted pork in the fridge overnight.
- Prepare to Cook: When ready to cook, add more salt to the skin.
- Cook: Preheat the oven to 180C. Cook the pork for about 15 minutes per kilo. For the last 15 minutes of cooking, turn the oven up to about 240C to achieve a crispy finish.
Notes
- Quality matters: Use pasture-raised pork for the best results.
- Ensure thorough drying of the skin at each step for optimal crispiness.
- Adjust the cooking time based on the weight of your pork cut.