The Ideal Pork Crackle
It's no surprise that everyone wants good crackle when they eat pork, so I'm here to give you a few hints and tips on how to get it. Allow yourself at least 48 hours.
- Step 1: Make use of a rolled shoulder/neck/belly. I've found that using the above-mentioned cuts produces the best results.
- Step 2:REMEMBER NOT TO CUT INTO THE SKIN. I cannot emphasize this enough! Gauging into the skin can cause all of the fat to split, making it impossible to get a good crackle, and it may even cut into the meat itself, drying it out.
- Step 3: Boil the kettle, yes, but not to make a cup of tea. Pouring boiling water over the skin softens it and prepares it for step 4.
- Step 4. Cut the skin into pieces. The best way to accomplish this is to use the tip of a sharp knife and only go in slightly (not so deep you hit meat and fat). I usually work in a grid pattern; it takes time, but it's well worth it.
- The first salting. With so many salts on the market (believe me, I've tried a good majority), I prefer Maldon brand salt and finely grind the flakes. DO NOT USE OIL WHEN APPLYING TO THE SKIN! Then, place this on a rack and place it in the fridge at an angle.
- Step 6: The Second Salting. Take this out of the fridge the next day (24 hours) and wipe down all excess moisture before reapplying salt. Place it back on the rack (at an angle) and place it in the fridge.
- Step 7:Let's get this party going. So now it's time to get the crackling...crackled. The main thing to remember is to start with HIGH HEAT, whether it's over charcoal/wood or gas (but seriously, why gas??). As the crackling begins to form, pat it dry to ensure that no moisture remains on the skin. My preference is to do this on a spit roaster, which allows me to easily adjust the heat by adjusting the height of the spit.
- Step 8: CRUNCH CRUNCH CRUNCH!!!
Need I say more?.
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by: Cameron Davidson