How to: Ultimate Crispy Pork Crackling - Marion's Kitchen

Can you hear that? Oh my goodness, that is so good. I'm telling you, this pork is life-changing. We're going to start off with our pork belly. When you're buying your pork belly, I like to look for one that has a really decent amount of meat, not too fatty. You do need that little bit of layer of fat there and then a nice soft skin on the top. The first thing you want to do is score the skin of your pork belly. If you've got really sharp knives at home, that's great. Use those. I find that sometimes at home, knives tend to be a little bit dull. Get yourself a Stanley knife from a hardware store. They're always super sharp. I'm just going to make some straight lines across that pork belly skin. I'm using a trace as a little guide so I can get some straight lines. You just want to score that skin 1cm intervals. Once we've done that, we're going to get some salt onto our pork skin. The salt's going to do 2 things. It's going to add some great flavour. But it's also going to help draw the moisture out of the skin because the more moisture we can draw out of the skin, the crispier it will be in the oven. Just a little bit of salt on the other side. Then you want to leave this in your refrigerator uncovered for at least a couple of hours. Overnight would be great. That's also going to help draw that moisture out of that pork skin. Now that the pork's had that time in the fridge, let's take a look. You can see the top of that pork, there's quite a bit of moisture there that's come out of the skin. Perfect. I'm just going to wipe that off. Whenever you're looking to get something crispy and crunchy, just remember moisture is your enemy. We want to make this as dry as possible. Grab a little bit of oil onto the top. Then just a little bit more salt because I wiped off most of that salt from before. This next step might seem a little weird, but trust me, this is the secret technique that's going to give you that amazing crackling. I'm going to flip that pork into the roasting tin so that the skin of the pork is sitting on the bottom of the roasting tin. You want some baking paper on top. You just want to weight that down with another heavy dish, ovenproof. That's going to keep the skin flat on the bottom of the pan and get everything nice and crispy. That goes into the oven for about an hour. Then take off the pan, take off the baking paper, turn the pork over and give it 10 minutes skin side up. Can you do that? My goodness, that is so good. I'm telling you, this pork is life-changing. Let's get that sliced up. You can see, just by doing those few extra steps, we've got that beautiful crispy, crispy skin. The fat underneath there has all rendered out. We've got no big chunks of fat, just beautiful crunchiness.