My Dad always made fantastic pork crackling (he was the main cook in our family when I was growing up!), then I was lucky enough to marry a man who is also a bloody good cook – don’t they say you always marry someone like your dad? Anyway, my hubby has a tried and true pork crackling recipe that’s a winner every time, and he was lovely enough to allow me to share The Best Pork Crackling with all of you here. (Thanks honey!)
Leave the pork out of the fridge until it's almost room temperature, then wipe it down with paper towel to dry the skin.
Score the pork skin with a sharp knife and rub it with table salt - enough to cover the pork skin, don't be stingy!
Leave it sitting for 5 to 10 mins (covered), then drizzle oil over the pork and sprinkle a little more salt on. Don't rub it in.
Put the pork in the oven (or BBQ) at 180 degrees C for however long you need to cook the pork. (30 minutes for every 500 grams).
15 mins before the end of cooking time, turn the temperature up as high as it will go (keep an eye on it!)
Recipe Hints and Tips:
- Pork Crackling is not suitable to freeze. (Most of the time there is none left anyway!)