Get the perfect pork crackle every time!
It is almost Christmas time again and that means treating ourselves with lots of food. Who doesn't love pork crackle?
- 20 x 30 cm piece of pork rind, scored.
- 2 tablespoons olive oil
- 2-3 teaspoons sea salt or table salt
- Step 1
Preheat oven to 220C or 200C fan-forced.
- Step 2
Place crackling rind-side up onto a rack over a shallow baking dish. Brush well with oil. Sprinkle generously with salt.
- Step 3
Roast for 40 to 50 minutes, or until small bubbles form on surface and rind is golden and crisp.
If cooking on a roast cook on high for 20 to 30 minutes, then reduce the temperature to 180C and cook for the remaining time depending on your roast.
Let it cool, then cut into pieces and serve.
Make sure the skin is dry before cooking. You can do this by leaving it un-wrapped overnight in the fridge. Or patting it down with paper towel before cooking.