The Perfect Pork Crackle 


It’s no surprise that everyone wants some good crackle when they eat pork so I’m here to let you in on a few hints and tips to achieve this. Give yourself at least 48hrs

  • Step 1: Use a rolled shoulder/neck or belly. I find using these mentioned cuts yield the best results. 

 

  • Step 2: DO NOT CUT INTO THE SKIN. I can’t stress this enough!. Gauging into the skin can cause all the fat to split and you will never get a good crackle and you may even cut into the meat itself and dry it out.  

 

  • Step 3: Boil the kettle, Yep that’s right but not to make a cup of tea. Pouring boiling water over the skin allows it to become soft and ready for step 4. ​

 

  • Step 4: Piece the skin. The best method for this is by using the tip of a sharp knife and only going in slightly (not so deep you hit meat and fat). I usually work in a grid pattern, it can be time-consuming but it's worth it. 

  • Step 5: The first salting.  With so many salts on the market (believe me I have tried a good majority)  in my opinion Maldon brand salt and I finely grind the flakes up a little bit. Apply this to the skin DO NOT USE ANY OIL!. Then place this on a rack and pop it up on an angle and in the fridge. 

  • Step 6: The Second Salting. The next day (24hrs) Take this out of the fridge and wipe down all excess moisture and reapply salt. Pop it back on the rack (on an angle again) and back in the fridge. 

  • Step 7: let's get this party started. So now comes the time to get the crackling well…crackled. The main thing to remember is HIGH HEAT from the start whether that be over charcoal/wood or gas (but seriously why gas??). As the crackling starts to form pat it dry so no moisture stays on the skin. My preference is to do this on a spit roaster, it makes it easy to adjust heat via the height of the spit. 

 

  • Step 8: CRUNCH CRUNCH CRUNCH!!!


Need I say more?.

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Cameron Davidson   By: Cameron Davidson

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