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How to Crisp Up Your Crackling: A Step-By-Step Guide.
Crispy pork crackling is the perfect addition to any roast dinner, but it can be tricky to get right. Follow these simple steps to ensure your crackling is perfectly crispy every time.
Step 1: Choose the Right Cut of Meat.
The first step to perfect crackling is choosing the right cut of meat. Look for pork belly with a layer of fat that is even and consistent in thickness. Avoid cuts with uneven fat distribution or thick layers of fat.
Step 2: Score the Skin.
Using a sharp knife or a razor blade, carefully score the skin of the pork belly in a criss-cross pattern. Make sure you don’t cut too deeply into the meat – you’re only trying to score the skin.
Step 3: Dry the Skin.
Once you’ve scored the skin, pat it dry with paper towels to remove any excess moisture. This will help the skin to crisp up better.
Step 4: Salt the Skin.
Sprinkle a generous amount of salt over the scored skin of the pork belly. This will help to draw out any remaining moisture and will give the crackling a delicious flavour.
Step 5: Leave to Rest.
It’s important to let the pork belly come to room temperature before cooking it. This will help it to cook more evenly. Leave it to rest for around 30 minutes before putting it in the oven.
Step 6: Cook the Pork Belly.
Preheat your oven to 220°C (200°C fan) and place the pork belly in a roasting tray. Roast for around 20 minutes, until the skin starts to bubble and turn golden brown.
Step 7: Lower the Temperature.
Once the skin has started to crisp up, lower the oven temperature to 180°C (160°C fan) and continue to cook for another 1-2 hours, until the pork belly is cooked through.
Step 8: Check the Crackling.
After around an hour of cooking, check the crackling to make sure it’s not burning. If it’s starting to darken too quickly, cover it with foil to protect it.
Step 9: Rest and Serve.
Once the pork belly is cooked through, remove it from the oven and let it rest for at least 10 minutes before carving. This will help the juices to distribute evenly throughout the meat. Serve the crackling hot and enjoy!
Following these simple steps will ensure your pork belly crackling is perfectly crispy and delicious every time. Remember, the key is to choose the right cut of meat, dry the skin thoroughly, and cook it slowly at a low temperature. Happy cooking!
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