This week, before TGIFood goes into festive hibernation until January, we’re revisiting the most popular recipes of the year. In January we published the first of what turned into a series about the best pork crackling. The rest in the series are linked to below.
No one I know makes better pork belly than my very clever son-in-law Neal Derman. When Neal cooks pork belly, pork and crackling aficionados sit up and take notice. The meat is not that dry thing you expect when the crackling is just as crackly as you hope it will be. And the crackling is not that impenetrable thing it can be if not cooked properly.
Neal’s way with pork belly begins with scoring the rind using a very sharp knife. I should explain that Neal has a thing about knives. They must be so sharp that if you gently touch your finger to the blade you will draw blood. Which you don’t do if you know how sharp his knives are. It was blasted in that 240℃ oven for 30 minutes while he kept an eye on it, because it’s the eye first, and the tip of a finger second, which decides when you’re happy that it’s time to move on to the next stage. He asked me to prod it too, and there it was, that perfect crackle.
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