Perfect Crispy Pork Belly Skin
A foundational method to prepare pork belly, ensuring its skin transforms into a delightful, crunchy crackling, essential for many savory dishes.
Ingredients
- 1 kg Pork Belly skin on
- 2 tbsp Coarse Sea Salt
- 1 tsp White Vinegar optional
Instructions
- 1. Pat the pork belly skin very dry with paper towels. Score the skin deeply with a sharp knife, making sure not to cut into the meat.
- 2. Rub the coarse sea salt generously all over the scored skin, pushing it into the cuts. For extra dryness, you can brush with white vinegar first.
- 3. Place the pork belly, skin-side up, uncovered in the refrigerator for at least 8-24 hours to thoroughly dry out the skin. This step is crucial for ultimate crackling.
- 4. Preheat your oven to a high temperature, around 220°C (425°F).
- 5. Roast the pork belly, skin-side up, for 20-30 minutes until the skin puffs up and becomes perfectly crispy and golden brown.
- 6. Reduce the oven temperature to 160°C (325°F) and continue cooking until the internal temperature reaches 63°C (145°F) for tenderness, if cooking a full piece of pork belly. Or proceed with your main recipe's cooking instructions after crisping.
- 7. Let the pork belly rest for 10-15 minutes before slicing and serving. Enjoy the perfect crackling!
Notes
For the best crackling, do not skip the refrigeration step. Ensure the skin is as dry as possible. A final blast of very high heat or broiler can help stubborn spots crisp up. This method is the first step for many roast pork belly recipes; adjust final cooking times based on the thickness of your meat.