Fresh, crispy Pork Crackling
If you’ve worked with pork recently; like cooking our slow roasted pork belly than you’ll have some rind that needs eating and this is the perfect option.
- Pork Rind (Pigskin)
- Salt & Pepper
Pat dry and refrigerate for a couple of hours.
Preheat the oven to 200°C/392°F and generously season with salt & pepper.
Once the oven is piping hot, drizzle olive oil on the rind and place in the oven for 20 minutes.
Reduce the temperature down to 150°C/300°F and cook for around 40 minutes until blisters start forming.
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