There’s nothing better than a great piece of pork crackle, but one of the questions I am most frequently asked is how to ensure success every time.
There are a few things you can do to make sure your crackle is crisp and crunchy. Firstly, the skin of the pork should be very dry. Leave it in the fridge overnight with no plastic wrapping on it. Sprinkle it with salt, and as the salt draws the moisture out, pat it dry with a paper towel. Let it come to room temperature before cooking.
When scoring the rind, cut through the skin to the fat, but not all the way to the flesh. The reason for this is, it allows the fat to render out, basting the skin as it goes. If the flesh is cut, blood/juices will seep out, and the rind will be rubbery instead of crackly.
Preheat the oven to 220°C. Massage the skin with a little oil and plenty of salt and cook for about 20-30 minutes or until the skin starts to bubble up. Turn the oven down and finish cooking.
If there are areas of skin that have not crackled, you can place them under a hot grill or use a kitchen blowtorch. Be careful in either case as these methods can easily burn the crackle. To avoid burning under the grill, place the pork on the lowest shelf of the oven and leave the door open. Watch it like a hawk.