What’s the best way to make great pork crackling? There’s many variations in the process to get great crunchy crackling, here’s ours. If you have a great technique you would like to share, let us know in the comments.

  • Scoring

    Use a knife, a Stanley knife works well, to score into the skin at 1cm intervals, being careful not to penetrate the fat through to the meat layer. If you go too deep you may lose valable meat juices.

  • Drying

    Remove from the packaging and leave uncovered in the fridge for a few hours or even overnight.

  • Seasoning

    Rub oil and plenty of salt into the scored skin, really getting it into the slits of the score marks. The fat under the skin reacts with the salt – it makes the skin puffy and crispy. If you don’t rub the salt in thoroughly the crackling will have a more chewy texture.

  • Heat

    Apply heat a hot oven is the best way to obtain crunchy crackling, between 220C-240C for about 45-60 mins depending on the size of your piece. Once it’s bubbled and cracked Then reduce heat back to 160C-180C for about another hour before a final heat blast to golden the crackling. Once the juices run clear, it’s ready.

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