How To Make Pork Crackling On Pork Belly
Start by slow roasting the pork so the rind will dry out even more while the meat stays tender and juicy.
How to make pork crackling on pork belly. Season with salt and or herbs and spices. Carve the pork and crackling and serve with the carrots braised veg gravy and some mashed potato if you like. Get your pork in the oven and roast it for 2 to 2 hours.
Spoon out the fat pour the remaining roasting juices into a pan and simmer gently to make a gravy. Roast for 30 minutes or until the rind starts to blister. Pour 2 cups boiling water into the pan.
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. Place the roast on a wire rack inside a baking tray and cook at 240 c max 250 c conventional until the rind crackles up to 50 minutes. Rest the meat for 10 15 mins before carving.
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. Place pork rind side up on a rack in a roasting pan. Pat skin dry then rub with salt and oil to help the fat render and the skin to puff and crisp.
You probably know that to get your pork to puff up and crackle you need to blast it with high heat. Rub the roast with the oil and salt more if you like salty crackling making sure the oil and salt penetrate the scores. Remove the veg from the pork tin with a slotted spoon and pour off the juices into a jug.
He said this is the key thing to make the crackling. Remove from the oven and using kitchen tongs and kitchen scissors cut into strips or shapes. Reduce temperature to 200ºc 180ºc fan forced and roast for a further 1 hour adding more water if necessary.
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