The 2 secrets to Crispy Pork Perfection! #pork

The 2 Secrets to Crispy Pork Perfection👇

There’s varying levels of Crispy pork, and it all comes down to how you prepare your pork skin.

The way I prepare my pork skin is the same regardless of the method I use to cook it.

1. DRY PORK SKIN
🔸️ If your pork comes in a sealed bag, remove the pork, wipe the skin dry, prick holes, or score the skin if that’s your preference.
🔸️ Then, place your pork on a wire rack and put it in the fridge uncovered for a minimum of 3 days! Yep, good things come to those who wait.

For the people at the back; I DO NOT USE SALT TO DRY MY PORK SKIN IN THE FRIDGE👍

I always get comments like I can do it in a day. No doubt you can, I’m talking about a crunch experience you most likely have never had before.

⚠️The EXCEPTION TO THE RULE!⚠️
🔸️ If you buy your pork from a butcher that hangs their pork in their cool room, they are, in fact, drying out the skin for you.
🔸️ If I buy skin on pork from my butcher, I can cook it the same day or the next!

2. HIGH HEAT
🔸️ At some stage, you need to introduce high heat.
🔸️ On the Rotisserie, I always start with heat to get the pork skin nice and bubbly at the beginning, and the heat subsides as the cook progresses, which is perfect.

🔥 Charcoal I use is @olivepipco premium Briquettes
🐽 Pork @lugarnogourmetmeats
🔪 The Slicer @chef_supply_co

If you want to know the secret to that perfect pork crackling listen up this is for you the two biggest tips one is your pork skin needs to be dried air dried in the fridge is the ultimate experience in your mouth the second is high heat at

Some point during your cook to get those explosions of bubbles it’s the bubbles of nothing that make it really something this was Christmas lunch I hope everyone had a great Christmas enjoyed your pork crackling your pork as much as we did