Back in Sydney I tried the best crackling pork ever. Then I looked in the internet for the more suitable recipe, and I found this one. Of course they use a pork with a lot of fat, and it’s a little bit difficult to find that in a supermarket. Try to buy the one in the picture.
If the pork is frozen you have to leave it uncovered in the fridge overnight the day before you want to cook. Then take it out four hours prior cooking to bring it to room temperature.Preheat the oven to the hottest setting for 20 minutes.
After unfrozen the pork, wipe over the skin with papel towel with a tiny bit of vinegar (it helps to remove the moisture). Then rub a tiny bit of vegetable oil and score with the point of a knife about every half a centimetre along the skin. Now, rub lots of salt onto the skin and place the pork into que hot oven and cook until the skin has bubbles -you may need to turn the pan around to avoid burning-.
Onces the skin is crackled, turn the oven to 140’C and finish cooking the meat. Be careful on not over cooking the pork, or it will be very VERY dry.
KAFURAHIA CHAKULA
