Creating the perfect pork crackling

This super easy method will have your family and friends wanting more!

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K I S S
Keep It Simple Stupid

[swingstadj]

I did your method with my Sunday roast pork today. Amazing crackling came out so Crunchy perfection top marks thank you.

[martinsbng]

suggest to you the Chinese method: do the hot water on the skin first. Dry it and then the overload salt overnight. The key is to dry the skin as much as possible. Proceed to cook as you do and the skin will be even crispier.

[camocantclutch]

I tried this and sadly it came out a bit bad. Reckon i didnt cook it quite long enough though. How long would you recommend?

[mommarose]

Not expecting a responce, but what part of pork is this? Im from the U.S. and i cant find what pork to use

[fritzmordred]

Please do it over again and try my method.

Oven the pork for 3-4 hours make sure that the skin is not crispy, heat a oil within smoke point then put the lork into a tray with a huge container underneath it, put it into a strainer then little by little pour the oil on top of the skin using a ladle, to pop the skin and make it a Chicharon Skin

[angelcz]

How long do u bake it for? Never cover in the oven?

[cozvan]

If your knife struggles to get through it's too hard 😂😂😂

[nemesis]

The crackling looks nice, personally i would avoid putting so much salt on and leaving it to marinade, if it was a lower quality cut of pork and not cooked long and slow it would draw far too much moisture from the meat, which can have a tendancy to go tough in the first place anyway, i think the quality of your joint and the rest you gave it, makes it work in this case though

[MrPokerblot]

But you don’t want to be so hard that a knife can get through it, because will be too hard to bite through 🧐

[jetmyamstaff]

Excellent I don’t even know what you’re talking about, shorts clips are the worst 👎👎