How to make perfect pork crackling
 
Prep time
Cook time
Total time
 
Enjoy with a beer or a Christmas cocktail… Salty, porky goodness!
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Recipe type: Snack | Dinner Sides
Cuisine: Christmas
Serves: 8
Ingredients
  • Pork skin – it’s so cheap so get more than you think you will need because it will get eaten… with people still wanting more! Buy from your butcher and make sure the pieces you get have a good thickness of fat underneath the skin – this is vital to perfect crackling! There needs to be at least .5cm – 1cm of fat under the skin. Ask your butcher to score the skin for you, they have the knives for it.
  • Boiling water
  • ¼ c salt
Method
  1. Pre heat oven to a very hot 220°
  2. Put the scored pork skin on a plate and place in the kitchen sink.
  3. Pour over boiling water and you will see the score marks open up. This is an important part to getting the salt to sit on it.
  4. Remove from the sink and pat dry, lay on a large baking tray with shallow to mid height sides. There will be quite a bit of liquid fat and you don’t want that dripping all over your oven.
  5. Rub the salt all over the top of the skin making sure you get it in the score marks.
  6. Place in the oven, top shelf and cook for about 20-30 mins. Keep an eye on it and turn up or down the temperature after 20 mins if it hasn’t browned or is getting too brown.
  7. It is perfect when it’s golden in colour and the skin has bubbled up.
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/how-to-make-perfect-pork-crackling/