The secrets to super-crunchy pork crackling are really quite simple once you know them. It’s all about the drying, salting and heating of the pork rind, or skin.
Here are some of Donna Hay's essential tips to creating the crispiest roast pork crackling.
- When roasting boneless pork belly, first, take a sharp knife and a metal ruler (this helps with the cutting, plus you’ll end up with nice straight lines) and carefully score the skin at 1cm intervals.
- Then, use paper towel to very thoroughly dry the skin. If you have the time, you can refrigerate the pork at this stage, for 2 hours or overnight, uncovered, to let the skin dry out even further.
- Next, is the oiling and salting – it helps to really rub the oil and salt into the skin, even into the incisions you’ve scored, as the salt absorbs moisture during roasting and makes the rind extra puffy.
These three steps, teamed with a high oven temperature for the final 20–30 minutes of roasting, will make for golden, crispy crackling your family and guests will love.
Try Donna's Crispy Pork recipe and variations: