Pork Crackling

Cooking Tips

To cook the crispiest crackling, there are three things you need: Heat, Oil and Salt

• Remove your crackle from the packaging and pat dry with paper towel. If time allows, leave the scored crackle uncovered in the fridge for 1 hour, or ideally overnight. This process further dries the rind and aids the crackling process.
• When you’re ready to cook, put your crackle on a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel.
• Rub the with 1 tablespoon of vegetable oil and half a tablespoon of salt (more if you like salty crackling), making sure the oil and salt penetrate the scores.
• Place on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind crackles, up to 50 minutes.  Allow to cool slightly. YUM!