ELIZE’S CRISPY PORK CRACKLING
Beter crackling sal jy nie kry nie… geen harde stukkies nie. Al die vet is ook mooi uitgebak. Heerlik!🐷
- 1 whole rind of pork (shoulder, leg or belly)
- coarse salt
- pinch of baking soda
- table salt
- chilli and garlic spice
- BBQ spice
Preheat oven to 160°C.
Make sure the rind is free of hair, keep it in one piece.
If you have rind already in slices cut from chops, the recipe will also work.
Scald the pork rind in salted boiling water for one minute.
Remove and rinse in cold water.
Strain and dry completely.
Place the rind on a rack in an oven tray, use the table salt and spices to season the fatty side.
Now turn it rind side up, wipe dry and liberally spread coarse salt over.
Sprinkle the pinch of baking soda over the rind.
Do not turn the crackling during baking process. The rind side stay up and fat side at bottom.
Bake at 160°C for 1 hour. Remove from oven and wipe off the salt crystals from the rind.
When ready to serve, place in a pre-heated oven at 230°C for 5 – 6 min.
Keep an eye so that it does not burn.
Once puffed, remove from oven and cut into strips or pieces with kitchen scissors.
Drain and cool on paper towels.
Recipe and photo: Elize de Kock
