Kitchen tip: crisp up your crackling

Monday August 9, 2010

The secret to really crisp crackling is to cook it separately. Most restaurants serving it will have deep fried the pig skin to crisp, crunchy perfection instead of oven roasting it.

To do it at home, remove the skin from your joint and dry it overnight uncovered at the bottom of the fridge. Salt it, slice it into strips and roast in a hot oven until golden and crunchy.

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