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This guide reveals the secret technique to achieving ultra-crispy, bubbly pork crackling by roasting the pork belly skin-side down under a weight first. This ensures the skin stays flat and renders the fat perfectly for an even, crunchy finish.
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Score the pork skin and rub thoroughly with coarse salt. → Refrigerate uncovered overnight to completely dry out the skin. → Roast skin-side down under a heavy weight for 1 hour. → Flip skin-side up and roast until the crackling is bubbly and crispy.
Score the pork skin and rub thoroughly with coarse salt. → Refrigerate uncovered overnight to completely dry out the skin. → Roast skin-side down under a heavy weight for 1 hour. → Flip skin-side up and roast until the crackling is bubbly and crispy.
This guide reveals the secret technique to achieving ultra-crispy, bubbly pork crackling by roasting the pork belly skin-side down under a weight first. This ensures the skin stays flat and renders the fat perfectly for an even, crunchy finish.
Select a piece of pork belly with a good meat-to-fat ratio and a soft, even skin.
Score the skin at 1cm intervals using a sharp utility knife. Use the edge of a baking tray as a guide to ensure straight lines.
Rub a generous amount of coarse salt into the skin and a little on the meat side.
Place the pork in the refrigerator uncovered for at least 2 hours, or ideally overnight, to draw out moisture and dry the skin.
Remove from the fridge and use a paper towel to thoroughly wipe away the moisture and old salt from the skin surface.
Moisture is the enemy of crackling; the drier the skin, the better the crunch.
Using a utility knife (Stanley knife) provides a cleaner, easier cut through tough pork skin than most kitchen knives.
Weighting the pork down during the first stage of roasting keeps the skin flat, which is the secret to even crackling.
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