How to do Pork Crackling

[Wodpuncher]

Just shared this vid to a ton of guys who also love pork. The intro is just funny in every way

[clivechandler]

At last someone who knows what their doing. My uncle was a butcher had his own shop and he used the boiling water technique. 😉 👍

[miekapavkov]

Thank you so much, just used your technique on a piece of Pork Belly and my family loved it, my 6yr old was fighting her Dad for the last of the crackling..

[bevwoods]

wow thank so much, i never thought of doing it this way, after alot of fails with the crackling, im going to defo try it tonight, great vid!!

[BillHalliwell]

G'day Ben, That's a good method and that particular joint worked well. Trouble is finding a cut of pork with sufficient fat under the rind (skin). Also, there are a couple of steps that must be followed: never score the rind so that you go down to the meat; this allows too much of the meat juices to rise to the top and ruin your crackling. Your cuts looked deep but I couldn't see if you'd hit the meat. The other major rule is to keep that rind dry. You ticked the box on that one. Asian cooks generally submerge the pork joint (belly or shoulder) into a big pot of vigorously boiling water for anywhere between 10 minutes to one hour (depending on how you want the meat to end up).
I've found that a good 10 minute boil then drying the entire joint in a clean tea towel then spraying cider vinegar on the skin works best. The vinegar totally displaces any water left on the rind. Season to taste and carry on. It doesn't have to be Asian style, it's just a good method when you've got some dodgy pork without enough fat under the rind.
Good video but I did find it amusing that you weren't really familiar with the controls of your own oven?!? Cheers, BH

[hosafvarea]

that intro song though... crack up lmao

[brianschneider]

Good stuff! No bullshit method. Love it!

[spoiltdiva]

Bro, you're getting a thumbs up just for the intro! My 11yr old daughter cracked up (we live in the UK she grew up going to Peppa Pig World) and my husband just told her Peppa was on the bbq! We also eat Bambi... maybe it's a Kiwi thing ;)

[imtiyaden]

How many days does the crackle stays unrotten

[captfignutz]

instant win with that intro!!! my 2 year old came running thinking I was watching

[nossnia]

Shot kuzzy, im watching this video as I'm on roast pork duty for Christmas(tomorrow).need all the help I can get, as I'm crap at cooking.wish me luck

[graemeellis]

M8 I can’t thank you enough I’ve Allways struggled for some reason with crackle . I never will now

[swannee]

this didnt work for me, the skin just sort of shrank and shriveled a bit, i did use vegetable oil instead of olive oil, but im also not sure how much salt was suppose to be used

[gordonbradley]

what temperature is " broil " ? ?

[jackiejohnson]

Looked great. Easy to follow.
Need to speak up. Keep up the good work.

[ajlion]

Intro made me say oh no... but I’m so Fucking happy I stayed

[edralynfronda]

hi there. thT looks so amazing. just a question. how many kilo is that pork shoulder? and how many hours did you cook it for? thank you.

[kirichamberlin]

Talofa lava! im so happy to watch the crispy pork belly makings. malo lava! I like to cook the meat in a cooking bag for a few hours (super tender afterward), tear the bag top to clear it for the outer skin to really, really crisp up to how I like it, and then I remove from the oven.

[kayvee]

I gave it a like solely based on that peppa pig intro!🐽

[robmungavin]

The trouble is everybody has a different method
And that's the truth
I'll try this one though.