Roast Pork Crackling recipe
Perfect crackling is achieved when the skin of the pork dries out and becomes crispy. If you cover the pork, the fat will not cook away and the crackling will be chewy. The meat should rest for at least an hour before carving. Serve with fresh sides like mashed potatoes. A crunchy roast potato is a favorite side with roasting. This recipe will make your guests swoon over your pork. It is an elegant meal that will please the whole family.
Ingredients
- 1 kg Pork belly
- 8 cloves Garlic crushed
- 12 tsp Five spice powder or enough to cover the entire meat
- ½ 1 cup Salt enough to cover the skin of the pork belly
- 1 cooking tray and 1 wire rack
- Water Add some 45mins in the cooking time for every additional 1 kilo of pork)
Instructions
- Pre heat oven at 180-185c (depending on the oven). Our oven is a bit old; you may need to assess the capacity of your own oven.
- Place water on an oven pan. Put this pan on the bottom part of the oven. (The pork will be roasted on a wire rack above this tray. See further instructions below.)
- Dry the pork with paper towel.
- Make a slit around the side of the pork and insert the crushed garlic. Make sure that you make it deep enough so that the garlic will not be pushed out while the pork is cooking.
- (Don't make the same mistake that we did. Notice in the photo below that the garlic was pushed out when the meat was being roasted.)
- Rub the pork belly with the five spice powder except on the skin.
- Layer the skin of the pork with salt. Make sure it is evenly placed.
- Place the pork belly on a wire rack and put on the middle rack of the oven.
- Wait for 1 hour. After one hour, you will notice that the salt will form into a crust. Once crusted, remove the salt and turn up the oven to 240-245C. Also, check if you need to add water in the pan.
- Roast the pork for another 35-40 minutes until the crackling is formed.
- Remove the pork and sit for 5 minutes.
- Cut into desired size and serve.
Video
Notes
For its sauce, I prefer a simple vinegar and crushed garlic combo. But if you want to keep on with this being a Chinese-inspired dish, mix up some hoisin sauce, pepper and vinegar. This’ll go well with this pork crackling.
Enjoy and remember me when you cook!!