
Cooking pork crackling on a BBQ is a surefire way to elevate your outdoor cooking. Pork crackling is a delicious, crispy treat that can be a little tricky to master, but with the right techniques, you'll be well on your way to achieving that perfect crackle. The key to success lies in two main factors: moisture content in the skin and heat management. By following specific preparation and cooking methods, you can ensure your pork crackling turns out salty, crispy, and simply irresistible!
What You'll Learn
Choose a fatty piece of pork belly with good, even skin consistency
Choosing the right cut of meat is essential for achieving perfect pork crackling. Opt for a fatty piece of pork belly with good, even skin consistency. The fat adds flavour and lubrication during cooking, ensuring your pork remains moist and tender. A nice layer of fat underneath the skin is key to achieving that elusive perfect crackling.
When selecting your pork belly, go for the best quality you can afford. A good rule of thumb is to buy the best piece of meat within your budget. This may mean splurging on a cut from your local, independent butcher. A single 20x20cm piece of pork belly will be enough to feed 2-4 people.
When purchasing your pork belly, take a close look at the skin. You want to choose a piece with good, even skin consistency. The skin should be dry and not too wet or soggy, as this can impact the crackling process. If the skin looks moist, you can pat it down with paper towels before scoring and seasoning it.
Once you've selected your pork belly, the next step is to prepare it for cooking. Get your meat at least a day before you plan to barbecue it. This will give you enough time to dry out the skin, which is crucial for achieving crispy crackling. Place the pork belly in the refrigerator uncovered for 24 hours to allow the skin to dry out naturally through evaporation.
After drying the skin, it's time to score it. Use a sharp knife to create a fine chequerboard pattern on the skin. This will help the fat render out during cooking while keeping the moisture in the meat. Be sure not to cut too deeply into the flesh, as you want to avoid drying out the meat.
In summary, choosing a fatty piece of pork belly with good, even skin consistency is the first step to achieving perfect pork crackling. Look for a nice layer of fat underneath the skin and opt for the best quality meat you can afford. Remember to get your meat ahead of time and dry it uncovered in the refrigerator to ensure a crispy, crackling finish.
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Dry out the pork skin before cooking
When preparing pork belly for cooking on the BBQ, it's important to dry out the skin as much as possible beforehand. This is because crispy crackling requires an absence of moisture.
First, pat the skin with paper towels to remove any excess moisture. Then, place the pork belly in the refrigerator, uncovered, for 24 hours. This allows the skin to dry out naturally by evaporation. If you want to be extra thorough, leave it in the fridge for 48 hours. You can also use a shallow bowl to catch the water that runs out of the pork joint and use this liquid for your gravy.
Just before cooking, wipe off any excess salt from the skin and give it a thin coat of oil. This will help the fat render out from under the skin, reducing moisture content.
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Score the skin in a chequerboard pattern
Scoring the skin of your pork belly is an important step in achieving the perfect crackling. After patting the skin dry with paper towels, take a sharp knife and carefully score the skin in a fine chequerboard pattern. Be sure not to cut too deeply—only score the skin and go just into the fat, about 3mm deep. This will help the fat underneath to render out onto the skin during cooking, while keeping the moisture in the meat and resulting in a succulent roast.
The chequerboard pattern should be made up of squares about 1cm in length. This pattern not only helps with the cooking process but will also give your pork belly a professional look. After scoring, apply a generous amount of salt to the skin. This will further help to draw out moisture from the fat.
Place the pork belly, uncovered, in the fridge for 24 hours. This step is crucial, as it allows the skin to dry out, which is key to achieving crispy crackling. A wet, soggy skin will not crackle, so this step should not be skipped.
Just before cooking, wipe off the excess salt from the skin and give it a thin coat of oil, followed by another light dusting of salt. This will ensure your crackling is both crispy and flavourful.
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Season with salt and oil
Seasoning your pork with salt and oil is an important step in achieving perfect crackling. The salt helps to draw out moisture from the fat, ensuring the skin is dry and crispy when cooked. It is best to apply the salt just before cooking, as this will ensure that any water that leeches out of the fat is immediately evaporated by the heat of the BBQ. If you salt too far in advance, the skin will become damp, ruining the crackling effect.
When it comes to the type of salt to use, sea salt is a popular choice, and you can even use smoked salt for an added flavour dimension. Apply the salt generously all over the pork, especially the rind, giving it a good coating. You can also score the skin in a chequerboard pattern before applying the salt, which will help the seasoning penetrate the meat and encourage the release of moisture.
In addition to salt, a small amount of oil should also be used to season the pork. A light coating of olive oil will help to ensure the skin crisps up nicely during cooking. It is best to apply the oil just before cooking, after wiping off any excess salt that may have been applied the night before. This will help to ensure the skin doesn't become too soggy before hitting the BBQ.
By following these steps and properly seasoning your pork with salt and oil, you'll be well on your way to achieving that perfect, crispy crackling that's sure to impress!
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Use a digital BBQ thermometer to check the internal temperature
Using a digital BBQ thermometer is a great way to ensure your pork is cooked to perfection. This handy tool can be used to probe the meat for tenderness and check its internal temperature. For wobbly, tender results, you should aim for an internal temperature of around 195°F (90°C).
To use a digital BBQ thermometer, simply insert the probe into the thickest part of the meat and wait for the temperature reading to stabilise. This will give you an accurate indication of how well your pork is cooked. It's important to note that the final doneness temperature for pork is 63°C for medium and 68°C for medium-well. So, if you're looking for a medium result, you'll want to remove the pork from the heat when the internal temperature reaches 60°C, as it will continue to rise by about 3°C to 6°C while resting.
By using a digital BBQ thermometer, you can ensure that your pork is cooked to your desired level of doneness while also achieving that elusive perfect crackling. It's a win-win situation!
Additionally, if you find that your pork is cooked but the rind hasn't crackled, you can remove the rind and return it to the barbecue. Set your barbecue to indirect medium heat (190°C to 230°C) and roast the rind for about 15 minutes while the pork roast rests. This will give you that crispy, golden crackling you're craving!
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Frequently asked questions
A fatty piece of pork belly with good, even skin consistency is ideal. The fat adds flavour and keeps the meat moist during cooking.
Get your meat at least a day before you plan to BBQ it. Dry it out by patting it with paper towels and then score the skin in a fine chequerboard pattern. Place the pork in the fridge, uncovered, for 24 hours. Just before cooking, wipe off any excess salt, and coat the skin with a thin layer of oil, reapplying salt.
Any BBQ that can do hot, indirect-style cooking is suitable. A kettle or rotisserie are good options. Prepare for a 4-5 hour cook time.
Start with a very hot temperature of around 230°C for the first hour, then reduce the heat to around 150°C for the remaining time.
You can use a digital BBQ thermometer to check the internal temperature of the meat. For wobbly, tender pork, take it to 90°C.