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Crispy Pork Belly Masterclass 😍🔥

Get ready to make the crispiest pork belly ever, with a golden crackling that'll shatter in every bite! Follow these steps to make it happen. Any questions? Hit me up in the comments👇

🐽 Pork Belly @lugarnogourmetmeats butcher
🧂 Garlic Goals & Steak Shooter @lownslowbasics
🔪 Neon Series MK3 Chefs Knife @chefsupplyco

THE DETAIL👇

Drying the Skin: The #1 rule for crispy crackling is DRY skin. This is where most people go wrong. I usually let mine dry in the fridge for up to 4 days (I do NOT salt the skin when drying the pork in the fridge), but here's a shortcut: head to your butcher! Many butchers hang pork belly or pigs in their cool rooms, which dries out the skin for you. If you don’t want to wait days for the skin to dry, your butcher is your best friend!

Scoring vs. Not Scoring: I don’t score my pork belly skin, and here’s why. People say scoring helps render the fat, but I call BS! The fat will render if you cook it hot and long enough. If you want an eruption of crunch, prick tiny holes in the skin with a jaccard (or the tip of a sharp knife). This can be done the same day you're cooking, and it works wonders!

Salt-Baked Pork Skin: This method, common in Asian-style pork, is a game changer. I cover the pork skin with rock salt to extract moisture. Don’t worry, you won’t taste the salt! But if you score the skin and use this method, it will turn out salty.

Cooking Times & Temps:
Oven at 180°C for 60 minutes, middle shelf.
Remove the salt, then brush the skin with 1/2 tbsp of white vinegar. The vinegar aerates the skin for a light, crunchy texture.
Back in the oven at 250°C, bottom rack which is the furthest away from the heat, for 20-30 minutes or until golden.
Final Touches: Rest your pork for 10 minutes before slicing. That’s it! Crispy, golden perfection.

Ready to give it a go? Let me know in the comments if you’ve got any questions or if you try this method out! 👨‍🍳👩‍🍳