How to make the perfect PORK CRACKLING Pork Belly

there's almost no side dish that is more popular and more delicious than some freshly cooked pork crackle okay welcome to Todd's kitchen if you're anything like me your love of nice hot baked dinner but there's one thing that really complements our baked dinner and that's some perfect pork crackling it's so crunchy so salty so delicious so I'm going to show you how to make it so join me today as I show you how to make the world's perfect pork crackling now we're going to start this off with our pork rinds now this is very cheap to buy from the butcher so I'm not doing the whole roast we're just doing the pork crackle for this video because this is a lovely side dish to make for any roast dinner so with our pork rind we need a very sharp knife so make sure it's the sharp as you can get it and we're just going to score just slightly and we don't want to have it too far apart say about less than half a centimeter apart and we just want to score it down to til it gets to just about the fat level which isn't that thick as you can see and therefore thing is if it's still dead make sure you dry it down as much as possible because if it's still damp in any way it's not going to give you that lovely poor crackling texture [Music] okay so once done we're going to just place it onto our baking tray then we're just going to sprinkle some oil now I'm using olive oil but you can use vegetable oil if you choose not too much and just spread that around and lastly we're going to use some coarse sea salt now this is the very last thing you want to do just before we put in the oven if you do it too soon and leave it too long it's actually going to draw a lot of the moisture out which will actually make the pork way too moist and just won't crackle up so you don't want to leave it there for too long so just rub that in a little bit okay so now we'll go into places straight into a preheated oven and we gotta have this very why we wanted really blaster with that heat so we're going to place it in a 220 degrees Celsius or 430 degrees Fahrenheit for about 30 to 40 minutes basically when you see it all start to bubble up or the skin the rinds start to bubble up and you get that nice golden brown color that means it's ready and there we have our deliciously crispy pork crackling it is incredibly simple to make it's also incredibly cheap to buy as well if you just bind the pork rind from a butcher I bought twice the amount that you see here for about a dollar eighty so that is an incredibly cheap for such a fantastic and rewarding side treat to have during a baked dinner now let it cool down for about 10 minutes or so it gives it that little bit of edge of crispness and it also helps to dry out just a little bit better no I don't normally do a taste test these days but I honestly just turn up myself you've got crispy that is okay oh my that is so good look can you hear it it sounds good it is so crispy just the right amount of salt if you've never had pork crackle before honestly you have to give it a go but if you have well you know how good it tastes just the right amount of salt well it's really crispy it tastes simply delish [Music] [Music]

Channel: Todd's Kitchen

Views: 180,516

Keywords: pork crackle, pork crackling recipe, how to make pork crackling from skin, how to make the perfect pork crackle rind, roast pork with crackling, pork crackling keto, pork crackling tips, pork crackle chips, how to make the best pork crackling, how to make crunchy pork crackling, how to make roast pork crackling, how to make really crispy pork crackling, simpleeasycooking, todds kitchen, todd's kitchen, simply delish

Id: 8O0zMfHlTEI

Length: 4min 9sec (249 seconds)

Published: Mon Oct 22 2018