How to get the ultimate, crunchy pork crackling every time
Making the perfect pork crackling is like the most elusive culinary feat there ever was. If you blast with heat you could be drying out the meat. And let’s not forget the guessing game that happens with putting the oil and salt on the pork. Nobody wants to serve rubbery crackling. Not every great chef can make it right but there are some backyard cooks who do it perfectly.
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Luckily, a Sydney butcher has devised the perfect plan to ensure the perfect crackling every time. According to Adam Stratton from Tender Gourmet Butchery, this technique is “so easy” and will ensure everyone can make mouth-watering crackling this Christmas.
So what’s the secret? Use a hairdryer. Yep, it sounds crazy but this is a sure-fire way to make your pork crackle perfectly. “The hair dryer helps to dry the pork skin and draw out all the moisture.
The drier the skin, the better the crackling. And you need a super hot oven or barbecue too. “You can’t go wrong if you follow these simple steps. The pork will be moist and juicy on the inside and the crackling will be salty, crunchy and delicious on the outside,” said Adam.
All you need to do is score the skin and pour boiling water over it to open the cuts up. Dry off as much as you can with paper towel then put your hairdryer on the hottest setting and blast away. Do this for 5-10 minutes and use some paper towel to check there’s no moisture left.
Then you’re right to start rubbing in a teaspoon of olive oil and two teaspoons of salt. Put it in a super hot oven for 3/4 of the cooking time and impress everyone with this amazing trick. So easy!