it is scored, so just oil and Salt! for the crackle Thanks
davidt4,
Jun 19, 1:39am
Just salt.The most important thing is to keep the skin completely dry.
pericles,
Jun 19, 1:42am
partner always oiled - small discussion here
maximus44,
Jun 19, 1:43am
I cooked pork belly last night and rubbed it with salt which produced beautiful crackling.
mothergoose_nz,
Jun 19, 1:55am
do it in the microwave between paper towels on a plate on high.pour off any fat as it come out
pericles,
Jun 19, 1:57am
thanks off to cook - a vegie here
gerry64,
Jun 19, 7:01pm
watched Better Homes and gardens the other night - he ran the pork under hot water after scoring then gave a tip to use hair dryer on cool setting to dry it out before cooking - hadnt heard that one before
beebs,
Jun 19, 8:09pm
i boil the jug and slowly pour the hot water over the skin, pat dry, and then rub skin with oil and salt, crank up the oven, and sit down and wait for the magic, when you are happy with the crackle, drop the oven temp right back to 150-160, pour water, water and stock or milk (havent tried this) just up to the top of the meat, not the crackling, and slow bake
nzl99,
Jun 21, 12:28am
I don't know.I have an utter and total inability to produce crackling.The pork is amazing. the crackling is shite.Burnt or rubbery.It is the one thing that I have never been able to do.Ever.
But here is my six hour pork belly recipe. just do the crackling your way. not mine.
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