This method reliably creates crunchy pork crackling. The aim
is to first dry out the skin, and then blast it under high heat so it crackles.
If the pork has been cryovacked the skin will be wetter than fresh pork and the
result will never be as good. However, you can still get it to crackle. Sometimes
I like to remove the skin and treat it separately from the meat. This way you
can get rid of the fat that lies under the skin. The methods remain the same. This
works for pork leg, shoulder or belly. There is no need to score the rind.
Mix together a paste a little thinner than
toothpaste.
2 tablespoons bi carb soda
1 tablespoon salt
1 teaspoon vinegar
Pat the pork skin dry and spread this paste all over. Leave
for at least 10 minutes, and up to 30 mins.
Rinse the paste off and pat dry with paper towels. This is
an easier job if you use boiling water to rinse, but it isn’t necessary.
Rub the pork skin with 1 teaspoon salt.
Roast the pork as the recipe indicates. Remove the pork
from the oven and let it rest at room temperature for 10-30 minutes.
Meanwhile, turn the oven to 250 C (500 F). Replace pork
and roast until skin crackles, around 10 mins. You may need to rotate the pork
to prevent some areas burning before others have crackled.
