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Everybody loves crunchy pork crackling. Try this recipe for great results!
Pork skin
Pork skin
Remove any moisture from the skin by patting it dry with paper towels. For better results, place it uncovered in the fridge overnight before cooking to dry it out further.
Score the skin by cutting slits every 1cm across with a stanley knife or a very sharp knife.
Use approximately 2 Tbsp of good quality flaky sea salt to massage into the roast.
Put in a hot oven at 230°C for 20 minutes.
Rest for 5-10 minutes before slicing.
The fat under the rind reacts with the salt, and makes the skin puff up and become crispy. If you don't take the time to rub the salt in properly, the crackling will have that chewy texture.
Everybody loves crunchy pork crackling. Try this recipe for great results!
1 Roast
Pork skin
Remove any moisture from the skin by patting it dry with paper towels. For better results, place it uncovered in the fridge overnight before cooking to dry it out further.
Score the skin by cutting slits every 1cm across with a stanley knife or a very sharp knife.
Use approximately 2 Tbsp of good quality flaky sea salt to massage into the roast.
Put in a hot oven at 230°C for 20 minutes.
Rest for 5-10 minutes before slicing.
The fat under the rind reacts with the salt, and makes the skin puff up and become crispy. If you don't take the time to rub the salt in properly, the crackling will have that chewy texture.
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