How to get crispy pork crackling this Christmas
The perfect pork belly is a treat on any dinner table. Follow these 8 tips and you’ll be on your way to creating pork crackling that’ll be a hit this Christmas.
Choosing a pork cut
Crackling is all about skin and fat. The meat underneath is a question of taste. Pork belly is the safest choice (you can ask the butcher for the boneless part for easy carving), as the meat is marbled with fat and is harder to overcook. Neck or shoulder (with or without bone) are also good choices as they have a good ratio of fat. Pork loin is very tender and sweet but is leaner, so must not be overcooked.
How to score pork belly
Scoring the fat helps it bubble up to the surface while roasting to baste the skin. Make sure the pork is cold when you score as it’s easier to cut through firm fat. Use a Stanley or craft knife or a very sharp kitchen knife to score horizontal or diagonal lines about 0.5cm to 1cm apart. Cut all the way through the skin and fat but not into the meat or the juices will run when roasting, steaming and softening the crackling and drying out the meat.
How to dry pork belly
You want the skin and fat to be as dry as possible. If time allows, chill the piece of pork uncovered for 4 hours or overnight (the air in the refrigerator is very dry). If there’s no time, pat the meat dry with paper towel and finish off with a hair dryer (but make sure it’s on the cold setting!)
Marinating
If your recipe calls for a marinade, make sure it doesn’t touch the fat and skin. With a round piece of pork, you need to cut away the fat and skin and set aside while you marinate the meat, then reassemble and tie with kitchen string when ready to roast. If using a flat piece of pork belly, make sure the level of marinade stays below the level of fat.
Seasoning pork
Salt gives flavour and helps absorb any remaining moisture. 5 minutes before roasting, rub the piece of pork very generously with salt, ensuring it goes right into the scoring. You can use a mix of regular table salt (which will penetrate the skin) and salt flakes (for a crisp crust). You can use oil to help the salt stick to the meat but if you really rub the salt in, you don’t need the extra fat.
How to cook pork belly
Starting off the cooking process with a blast of heat is the second most importing thing after drying the meat. Preheat your oven to 250C (230C fan-forced) and roast the pork for about 20 minutes. You want to achieve about 75% of the crackling at this stage (keep an eye out to check that it doesn’t start burning). Then reduce oven to 180C (160C fan-forced) to finish cooking the meat.
How to get crispy pork crackling
Don’t over-focus on the crackling and forget the meat – if your meat is cooked but you’re not happy with the skin, cut it away and perfect it in a hotter oven while you rest the meat.If you’ve missed a step along the way and the skin hasn’t crackled, don’t give up. Cut it away from the meat and place it on a baking tray lined with foil, then brush with oil and sprinkle with salt. Cook under a preheated grill until the magic happens. Keep a close eye on it as it can easily burn.
Experimenting with crackling
If there happens to be any leftover crackling (as if), cover the precious item in foil and chill. Bring to room temperature and place under a preheated grill to heat up and crisp. Serve as a special treat with a fried egg breakfast or sprinkle over a salad or soup.
Top recipes using pork crackling
Crispy roasted pork leg with crackling
Curtis Stone’s slow roasted pork leg with crackling and smoky salsa
Crispy pork crackling
Spook pork with crackling, parsnip puree and green lentils
Mustard pork with crackling and butter-bean smash
See also
19 succulent pork belly recipes that are impossible to resist
The secret to perfect pork crackling
Masterclass with Curtis Stone: pork crackling recipe
Understanding pork cuts
Spiced roast pork – BEST RECIPES
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