If you’re eager to master the art of serving up delectably crispy pork, look no further. We’ve gathered a collection of exclusive tips and tricks from our expert traders, guaranteed to guide you toward achieving that divine snap and crackle for the ultimate crispy pork crackling experience. Get ready to elevate your culinary game!
Here are our trader’s Pork Crackle Tips!
Lisa from Commercial Butchers shared her family secret to the perfect crackling.
- The night before you’re going to cook the pork, pour boiling hot water over the skin. Pat dry and then put into the fridge, uncovered, overnight.
- On the day you’re cooking, bring the pork out of the fridge and bring it up to room temperature.
- Rub with lemon juice and salt (Yep! We can’t wait to try this one!).
- Preheat your oven to its highest temperature; between 240 and 250 degrees.
- Place the pork in the oven; it should only take around half an hour at this heat, before reducing the heat to 180. She then says to cook the remainder of the pork for 1 hour per kg.
Chef Marty from Nick and Sue’s Gourmet Deli has the following foolproof plan:
- Dry out the skin overnight by putting the pork, already scored, uncovered, in the fridge.
- When you’re ready to cook, sprinkle generously with good quality natural salt (pro tip: the finer the salt, the better as it gets into all the crevices) and rub in a small amount of oil
- Pop into a super-hot oven until it begins to crisp up, then reduce the heat and cook until the rest of the pork is cooked through.
Dina uses the KIS (keep it simple) principle, and there’s a certain beauty to that, we say. “Cover in lots of salt, a drizzle of oil and put it in a hot oven!”
If you’re like us, it’s hard not to be drawn to the mouth-watering scents of cooked pork wafting out of Trang Bakery. And one thing they know how to do well is crispy pork. Kelly also agrees it’s not too hard and says all you need is a good, dry oven that gets super-hot. Simple really.
But then she shared a couple more tips:
- Wash your pork with vinegar first, then rinse with water, before leaving it overnight, uncovered in the fridge.
- Then put it in your amazingly hot, dry oven and watch the magic happen.
So, there you have it, Camberwell, if you can’t get your pork crackle right after this, then perhaps stick to chicken. Just kidding.