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  • Loin, what's your preferred method to get the skin super dry to get the crackling working out of interest?

    I have found that there are a few key things to crispy crackling:

    Score properly, Stanley knife is best I find as it doesn't score too deep.

    Plenty of salt rubbed in, around and over.

    I raise the pork up on pork bones and try to get the pork skin as flat as possible.

    Oven as hot as possible for the first 45 minutes - get a few rotations of the tray in to keep even crispness.

    If it's not as crisp as you would like but the pork is cooked, carefully remove the skin and lift it from the pork, this can help render a little of the fat away to help crisp.

    Patting dry, pouring over boiling water are reasonable measures.

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