A guide to crispy pork crackling
To achieve real crunch, the most important factors are time and the dryness of the skin, so for the best results, plan to air dry the pork uncovered overnight in the fridge.
What you’ll need:
2 kg boneless pork belly
Paper towel
A craft knife
Sea salt
Oil
Rub the skin with salt and be sure to get it into the score lines in the skin. Once all of the scores have been salted, rub the excess salt off the skin. Brush with oil and immediately place the pork in the oven and set a timer for 30 minutes.
After 30 minutes, drop the heat to 160 ºC and continue cooking for another hour. For extra pop on your crackling, you can brush the skin with oil and turn the grill on full for the last 5 minutes of cooking time. Keep an eye on it while it grills so it doesn’t burn.
Allow resting for at least 15 minutes before carving. Carve your belly roast with crispy pork crackling and serve with roasted onions, garlic, apples and sliced pears.
