How To Get Crispy Pork Belly Crackling

Pat skin dry then rub with salt and oil to help the fat render and the skin to puff and crisp. Remove cooked belly from oven place on a board. This process further dries the rind and aids the crackling process.

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Pat dry thoroughly with paper towel.

How to get crispy pork belly crackling. Get your pork in the oven and roast it for 2 to 2 hours. When you re ready to cook put your pork on a wire rack in the sink and pour a jug of boiling water over the rind. Cook your pork crackling for an hour at 250 c.

Score the skin of the pork belly with a very sharp knife taking care not to cut through to the meat. Rest the meat for 10 15 mins before carving. Find more crispy crackling recipes.

Reduce temperature to 200ºc 180ºc fan forced and roast for a further 1 hour adding more water if necessary. Pre heat the oven to 220 c 430 f and place a wire rack in a roasting tray. This is what makes all the difference yielding that beautiful bubbly crackling that is so unique to chinese pork belly.

Weigh joint and roast the meat for 25 mins at 240c fan 220c then turn the oven down to 190c fan 170c and roast for 25 mins per 450g 1lb. Start by slow roasting the pork so the rind will dry out even more while the meat stays tender and juicy. Pour 2 cups boiling water into the pan.

Roast for 30 minutes or until the rind starts to blister. Rub the skin and meat of the pork belly with a generous seasoning of salt and pepper. Rub the roast with the oil and salt more if you like salty crackling making sure the oil and salt penetrate the scores.

Pricking lots of holes in the skin puffy crackling with bubbles. After an hour turn the heat down by this stage the crackling will be good an sizzling so you can turn the heat down to 180 c and cook the rest of the pork through usually about an hour for a roast. For genuinely crisp crackling she says firmly i must remove the meat s wrapping as soon as i get home well it s only been 20 minutes dry thoroughly and leave uncovered in the fridge.