Natalie, from I.O.Shen Knives, knows a thing or two about achieving a crispy joint of pork…
Pork is a favourite in our household, and I don’t mean to brag, but I think we know the secret to achieving perfect crackling and beautifully tender meat. We score the skin with a 10” chef’s knife and then generously salt it using maldon salt before placing it in the fridge overnight. When you’re ready to pop the joint in the oven (or on the BBQ) pour boiling water over the skin to wash off the salt. Pat the joint dry and generously apply salt again. Pour some cider in the bottom of the tray and put the pork on a rack on top of it. Cook at 200C/gas 6 for approximately 2.5 hours and you will have created the most cracking crackling you could ever imagine. This technique works with pork belly and joints equally. The meat is also really moist, so you can pull it apart and use it in pulled pork buns, or shred it up and use it as a topping for hotdogs, burgers or gourmet macaroni cheese…
Get it Right: Pulled Pork & Crackling
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