Saturday, June 25, 2011

Pork crackling

Last night Dan and Estelle were present for a pork-stravaganza.
I has a 1.5kg slab of pork belly and some skin for extra crackling. All recipes I consulted said lots of salt, blanch in boiling water before blasting at the highest heat then turning down to fully dry out.

Most crackling was all good. Some didn't get anywhere close to the blistering that I had hoped for. Any advice from fellow crackling lovers?

Image attached is desired result, sadly not exactly what was achieved.

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