It's not mystical, it's a science. To get the crispy skin on your pork crackling. Let's break it down.
Dry the skin out for the crispiest texture. First, wipe it down with paper towel & vinegar.
Leave it uncovered in the fridge overnight to lose as much moisture as possible.
After scoring the skin, massage salt into the scores. It’s important for the salt to be in as much contact with the fat under the skin as possible, because crackling is a result of the salt and this fat reacting together.
Preheat the oven to 250 degrees and blast the dried skin until it starts to bubble. This initial high heat will help render the fat and make the skin crispy.
Once golden & bubbling, reduce the temperature to 160 degrees and roast until tender.
Once the meat is cooked through, crank that heat back up to 250 degrees for the perfect crispy finish!
