When looking at the supermarket sales, pork is playing a major role and certainly with its delicate blushing meat as well as golden crackling it hits all the right celebratory notes. However, there is much stress about getting your pork crackling right and this is understandable. For me and other individuals who stress about crackling, we know that there is no point having pork if there is no crackling. Thus, we have compiled few steps so that you can easily crack the perfect crackling.
- Pick the appropriate pork: Shoulder, pork belly, rolled loin or rack are some of the areas which can be picked. The first two are best with long slow cooking while the latter have less fat and need quicker treatment. Get your butcher to remove the skin, keeping the fat on the meat, so you can cut into strips and cook separately.
- Rub the skin with salt to allow drying in the oven.
- Turn the oven to at least 230 degree and place the strips of skins on a lined baking tray. Cook for around 20 minutes or until you see the crackling golden and crispy
- If cooking the joint with the skin on, never score the skin. Simply remove the skin after 30 minutes of cooking the joint and follow the method above.
Perfect crackling very time!