As enjoyable as pork crackling is, it's also the ultimate prize of every home cook who tries and tries to get the best results.
However, it doesn't have to be a daunting if you consider some of these great tips and secrets.
Aiming to get the best roast pork starts before you're even in the kitchen. The experts at Sydney's Butcherman recommend you look for particular features in your pork.
"In order to make delicious crackling you must ensure that the pork has a high level of fat. Another thing to note is that your roast will taste much better if you purchase free range, organic pork," the team shared.
Recommended cuts for a roast pork (with rind on) include:
Australian Pork, the national organisation that supports the Aussie pork industry, also recommends the following serving sizes:
This recipe should be started the day before, to allow adequate drying time.
If you are at at the end of your roasting time and need to remove the pork before it becomes too dry, the butchers at Singo's Wholesale Meats in Erina and Gosford, NSW, have one last tip to get that skin crackling.
"If the crackling hasn't crackled enough when the roast is cooked, remove the crackling layer and while the meat is resting shove the crackling under the grill until it puffs and crisps."
Now that should save the day and make everyone happy!
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