How to Cook Pork Crackling
Pick out a fatty cut of pork.. Defrost the meat in the refrigerator for 12 to 36 hours.. Place the pork in a roasting pan with the rind facing up.
Steps
Pick out a fatty cut of pork.
Pick out a fatty cut of pork.
Defrost the meat in the refrigerator for 12 to 36 hours.
Defrost the meat in the refrigerator for 12 to 36 hours.
Place the pork in a roasting pan with the rind facing up.
Place the pork in a roasting pan with the rind facing up.
Make a series of shallow parallel cuts in the fat.
Make a series of shallow parallel cuts in the fat.
Tie the roast with butcher's twine at 2–6 in (5.1–15.2 cm) intervals.
Tie the roast with butcher's twine at 2–6 in (5.1–15.2 cm) intervals.
Preheat the oven to 450 °F (232 °C).
Preheat the oven to 450 °F (232 °C).
Brush the pork roast with olive oil.
Brush the pork roast with olive oil.
Sprinkle the roast with sea salt.
Sprinkle the roast with sea salt.
Place the roasting pan on the center rack of the oven.
Place the roasting pan on the center rack of the oven.
Heat the pork roast for 45-50 minutes.
Heat the pork roast for 45-50 minutes.
Reduce the heat to 375 °F (191 °C) and cook for an additional hour.
Reduce the heat to 375 °F (191 °C) and cook for an additional hour.
Remove the roast once it reaches 145 °F (63 °C) inside.
Remove the roast once it reaches 145 °F (63 °C) inside.
Let your pork crackling rest for 10-15 minutes before serving.
Let your pork crackling rest for 10-15 minutes before serving.
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