The Crackliest of Pork Crackling!



How great is pork crackling? And it's even better when it actually works out!  Haha. I've had a few fails over the years, and there is nothing more disappointing. 

I found this Donna Hay Hack a few years back, and ever since, it's the only way I roast my pork. 


She actually roasts her Pork, skin side down first for 1.5 hrs, then turns it over for a further 20-30mins.

Its got too be the most simple but yet delicious meal! Just pop into the oven and walk away (Just turning once) , I love those meals!!

CRACKLING TOP TIPS

- Skin needs to be dried out, ideally leave uncovered in the Fridge overnight, if not two hrs is fine.
- Pat skin with paper towel before you are about to season it
-SMOTHER in oil and Salt for best results

*Image Below is after the first 1.5 Hrs, and then turned onto Onion & Lemon Rounds.







INGREDIENTS
1kg boneless pork belly 
1-2 tablespoons sea salt flakes 
1-2 tablespoons extra virgin olive oil 

1 onion, sliced into 1cm rounds 
1 lemon, sliced into 1cm rounds


1. Preheat oven to 180°C (350°F).
2. Using a small sharp knife, score the pork skin at 1cm intervals.
  3. Pat the skin dry with paper towel, smother the pork with Oil & Salt.
4. Place the pork, skin-side down, on an oven tray and roast for 1 hour 30 minutes.
5. Remove the pork from the oven and increase the oven temperature to 220°C (425°F).
6. Quite quickly, arrange the onion and lemon on the oven tray next to the pork. Turn the pork over onto the onion and lemon. Roast for a further 20–30 minutes or until the skin is golden and crispy and the meat is tender

Serve this Pork with a serve of all your favourite Baked Veggies, an Asian Salad for the Summertime, or the more Traditional way, just on a Plain Bread Roll with some Gravy. YUM! What ever you choose, Im sure it will taste AMAZING!! Including that Pork Crackling! It sure gets fought over in our house x

Enjoy!



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