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Make sure the belly roast is resting as flat as possible to prevent cook it cook from shifting as it cooks.
5 Let your pork crackling rest for 10-15 minutes before serving.
If the crackling fails: For my first two attempts I tried to save underdone crackling two ways cutting the crackling off while the meat was resting and popping it under the grill (worked fine but was a bit dry) and cooking the whole shoulder for.Spoon all but a couple of cook tablespoons of fat out (save it for roast potatoes!).If youre working with a frozen cut of pork, it will first be necessary to thaw it out.11 3 Sprinkle the roast with sea salt.Rather than give you a blow-by-blow account of each success and failure (yes, crackling I experienced both heres a summary of my findings: The belly crackling (a revision done in consultation with Pickett This recipe will get the crackling started off nicely at the high crackling heat but.Road testing the slow-cooked pork shoulder.Be careful not to overcook the meat though, as it will become dry.19 Once youre ready to dish up your crackling, make sure you carve each slice to include a generous crust of crispy rind!Binding the meat will help it hold its shape in the intense heat of the oven.2 Heat the pork roast for 45-50 minutes.
Each cut should be roughly 1 inch (2.5 cm) apart, or about the width of two fingers.
Pat skin dry then best rub with salt and oil to help the fat render and the skin to puff and crisp.
Spiced pork crackling straws, malt-glazed roast pork crackling.