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  • Chef James Oakley

Pork Crackling recipe



500g Pork skin

2 liter Water



(1) Place pork skin into a pan and cover with water

(2) Place pan on the heat and simmer for three hours until pork skin is very tender

(3) Remove pork skin from water

(4) Whilst still warm use a knife to remove fat from the skin

(5) Place pork skin flat onto a silicon mat

(6) Dehydrate for 12 hours at 56oC

(7) Leave uncovered at room temperature for a further 12 hours

(8) Fry at 180oC


Follow the link for a great, easy to follow step by step video and whilst there please do SUBSCRIBE to the youtube channel

https://www.youtube.com/watch?v=k0doQ6dqP9U

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