How to Cook Pork Crackling

Step-by-Step Guide

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   Step 1: Purchase a pork roast or joint

   This recipe can only be done with a thick layer of fat atop the roast.
   
   Some cooks insist the pork belly and shoulder, two fatty cuts of meat, produce the best crackling.
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   Step 2: preferably either belly or shoulder.

   Remove it from the refrigerator and place it in a roasting pan with the fat layer facing up. , You will need to score the fat in parallel lines about a finger width apart to ensure it renders the fat as it cooks.
   
   Make sure not to cut all the way through the fat.
   
   Score the fat in a direction perpendicular to the longest side of the pork roast. , Tying the roast is especially important if it is stuffed or if the roast was not cut in one uniform piece. , Some cooks recommend you salt the roast and place it back in the refrigerator for a few hours.
   
   Then, remove it and continue with oil and a second salting.
   
   Pat the pork dry with a paper towel before you cover it in oil.
   
   Excess moisture and oil don’t mix. ,, of olive or vegetable oil into a small bowl.
   
   Dip your brush in the oil and apply a generous layer to the fat, making sure to apply it in the cracks. , Cook it right away. , Turn on the oven light so that you can watch the fat rendering without opening the door. , When the rind blisters and crackles it is time to turn the oven down. , Roast the pork for approximately one more hour.
   
   You can also calculate cook time using 25 minutes per 1lb. (450g) , Remove the roast when it reaches 155 degrees Fahrenheit (68 Celsius). , If it is no longer crispy, turn the oven to broil or switch the heat to at least 450 degrees (230 Celsius) again.
   
   Remove it when the rind becomes crispy. ,
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   Step 3: Defrost the meat in the refrigerator for 12 to 36 hours if it is frozen.

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   Step 4: Score the fat with a paring knife.

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   Step 5: Tie the pork roast around the narrow end with string at two to six inch (5 to 15cm) intervals.

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   Step 6: Consider pre-salting the pork rind in advance.

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   Step 7: Preheat the oven to 450 degrees Fahrenheit (230 Celsius).

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   Step 8: Pour several tbsp.

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   Step 9: Cover the surface of the fat with a sprinkling of flaky sea salt.

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    Step 10: Place the roasting pan in the very hot oven.

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    Step 11: Roast for approximately 45 minutes.

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    Step 12: Reduce the heat to 400 degrees Fahrenheit (200 Celsius).

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    Step 13: Test the interior temperature of the roast with a meat thermometer.

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    Step 14: Look at the crackling on top of the roast.

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    Step 15: Let the pork rest for 10 under a foil tent before slicing against the grain.Make sure every slice includes the crispy pork rind on top.

Detailed Guide

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