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Pork Crackling

Updated: Mar 7

Pork Rind is the skin of the pork. For the Pork crackling we use the Pork Belly . This is baked to produce a pork crackling. It is a lovely pork snack. The salt needs to be rubbed in properly to get a nice crunchy texture . The fat reacts with the salt which makes the skin puff up and get that crispy texture.

You can serve it just like or with some mix of soy sauce and chilli sauce and fried rice.

Ingredients 1 kg pork belly 1.5 tablespoon salt 1 tablespoon pepper

Method Wash and clean the pork belly and pat dry well. Using a sharp knife or an exacto knife make straight line cuts on the pork belly 1 cm apart from top to bottom.

Rub the salt on to the pork belly on both the sides of the skin side as well as the inside. Now sprinkle the pepper on both the sides and rub in well into the meat. Refrigerate for at least 2 to 3 hours or overnight if possible this will help to draw out all the moisture from the pork skin.

After refrigeration in case you see any moisture which has come out from the pork pat dry with a tissue. Now place the pork inside down on to a baking tray and put a piece of parchment paper or butter paper on top of the pork belly and wear it down with another vessel which is oven proof , this is done to press the skin side of the pork belly flat against the baking tray. Bake for one hour at 180 degrees celsius.

After an hour take out from the oven and turn the pork belly skin side up now again back in the oven for 15 to 20 minutes with the top burner of the oven on. we can see that the heat provided only from the top burner on to the skin causes the skin to blister and crackle. Once this is done the entire piece of poke belly is ready slice into pieces and serve.

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