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!)
Method
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Leave the pork out of the fridge until it's almost room temperature, then wipe it down with paper towel to dry the skin.
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Score the pork skin with a sharp knife and rub it with table salt - enough to cover the pork skin, don't be stingy!
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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.
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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).
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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!)
