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Perfect Pork Crackling

Discover the secret to the perfect pork crackling from the butcher himself!


  • 1 large piece of pork skin

  • 5 tablespoons coarse salt, plus extra for roasting.

  • 3 tablespoons white vinegar

  • Oil


  • 1.

    Pre-heat oven to 220C and boil the kettle.

  • 2.

    Score the pig skin at 1 cm intervals.

  • 3.

    Pour 1 litre of boiling water slowly over skin side then pat dry.

  • 4.

    Combine salt, vinegar and spread evenly over skin. Refrigerate, uncovered, for 2 hours before removing vinegar and salt with a dry tea towel.

  • 5.

    Rub skin with oil then cover generously with coarse salt. Place skin directly on oven rack with a roasting tray beneath. Fill a small metal bowl with water and position in the middle of the roasting tray.

  • 6.

    Roast for 50 minutes until puffed and golden brown


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Posted by John1196 •20w ago • Report
This is a wacky recipe. For a start it wants you to preheat the oven for two hours before cooking, and then, and I cook crackling regularly, it says cook for 50mins which would surely burn it. Crackling normally takes 10-20 mins.