Project Description
Is there anything better than a crispy crackle covered pork belly?
I love The crunchy crackle and the tender belly, my favourite roast ever!
This method is easy even though there are a few steps and the result is perfect every-time!
It takes some time, so start the day before!
Score the Pork Belly skin with a sharp knife, these craft knives are perfect!
Open up the score lines and sprinkle generously with salt
Store, uncovered in the fridge overnight
Just before cooking, brush off the salt and pat dry
Notice how the salt has dried and penetrated the skin, this will help the crackle
Brush the skin with oil
Coat the skin with salt again
I’ve placed a sheet of baking paper in a cast iron pan.
Place the Pork Belly into the pan, skin side down
Weigh the belly down, I’m using a brick covered in foil
Cook over high heat to start the crackle
Lift the belly every 5-10 minutes to prevent it from sticking
Check the condition of the crackle each time
After 30-40 minutes you crackle will have started to form and it will be uniformly golden
Lower the heat
Turn the belly so the skin is up
Check the condition of the crackle each time
Continue to cook until the belly is tender and the fats have rendered leaving the flesh moist and soft
Let the Belly rest for a few minutes.
Then carve into slices and serve
Check the condition of the crackle each time
Continue to cook until the belly is tender and the fats have rendered leaving the flesh moist and soft
