There is just something about crisp, golden crackling that makes people swoon. Very few people can resist it and although there are a few tips and tricks to getting delicious, crunchy cracking, it’s so simple to make. The trick to crunchy crackling? Dry skin. The skin on the pork belly needs to be very dry for it to be able to bubble and crisp up. Before placing the pork in a hot oven, I rubbed the skin with kosher salt and black pepper. The salt also adds to the crisping of the skin. Starting the roasting at a high heat also allows that initial crisping of the skin to happen. If your pork crackling isn’t as crispy as you want it, place the pork under a hot broiler for a few minutes until it’s done your preference.
Prep time: 10 mins.Cook Time: 1hr and 20 mins. Total Time: 1hr and 30 mins.
Ingredients:
1 pound pork belly
3 cups of water
1 red onion
3 stalk of lemon grass
4 bay leaf
1 tbsp kosher salt
7 cloves garlic
Instructions:
1. Place all the ingredients together into a sauce pan, cover and cook for 1 hour, until a knife can be easily inserted into the skin-side of the pork belly. Remove the meat and allow the meat to drain and dry for 10 minutes.
2.Preheat the oven to 220°C/430°F and place a wire rack in a roasting tray.
3. Score the skin of the pork belly with a very sharp knife, taking care not to cut through to the meat.
4. Rub the skin and meat of the pork belly with a generous seasoning of salt and pepper.
5. Place the pork belly on the wire rack and place the tray in the oven.
6. Roast the belly for 20 minutes at 220°C/430°F. Place the pork belly skin side up on a baking sheet and turn oven to Broil. Allow the meat to broil in the oven until the skin is crispy, 15-20 minutes on the rack closest to the broiler. Make sure to watch the oven so the skin doesn't burn.
7. When the pork belly is cooked, remove from the oven.
8. Serve it with white rice.
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