Crispy Pork Crackling

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Crackling Porn

It’s the SIMPLEST thing to make. You need pig skin with a good layer of fat underneath it. These really don’t last long - they’re just too good.

Lots of people have been asking for a recipe for these bad boys. You need pig skin with a good layer of fat underneath it. I think in a lot of butchers now you will have to request it in advance.

Ingredients

  • 300g pork skin

  • Sea salt

  • Chilli flakes

Method

  • Use a scalpel to cut the skin into strips. Obviously the fatter they are, the longer they take to cook. Thinner ones tend to curl up more and are generally a bit more crunchy!

  • Season the strips with a serious amount of sea salt and chilli flakes. Every time I make them I see that I’ve made a note to use double the amount of salt and chilli than I think. And then I always use a bit less because I get worried. DON’T WORRY, and go hard on the seasoning.

  • Then stick them in the fridge overnight to dry out. It really helps to make them crispy, but if you don’t slice it all into strips first it’s going to be a lot harder to cut once it has dried out.

  • When you’re ready to cook, heat the oven up to 190C and get the strips into a big baking tray. I recommend one with some depth as there is a serious amount of fat that comes out of these. You don’t want to burn yourself with hot fat taking the tray out of the oven.

  • To further reduce burn/fat overspill risk, every ten minutes I poured off most of the excess fat. Some people may disagree with this but it also stops your kitchen from filling up with quite so much smoke as the fat gets hot!

  • I cooked these for around 30-40 minutes - the better quality pork you use, the quicker they will cook as there will be a better fat content and no nasty water seepage. Just cook them until they look really deep gold and crispy.

  • Take them out of the tray and put them onto some kitchen towel just to absorb any residue fat. Resist trying them for a few minutes - they’re bloody hot!

  • They keep in an airtight container for quite a while - if you can resist them for that long.

  • Alternatively you could throw on some crushed fennel seeds, five spice, anything that takes your fancy!

Millie Diamond