Consistently getting perfect pork crackling is quite a challenge but by using your PigOut Roaster the results are easy. the biggest secret is that it’s all about the moisture content in the skin and then heat.
Each one of the steps below is designed to remove moisture and ensure that the skin is as dry as possible so the timing of each of the steps below is important.
Hang for 24 hours
After getting your pig pat the skin with a paper towel and hang it in the refrigerator for 24 hours and do not cover. This allows the skin to dry out naturally by evaporation.
Note: - You will find that water runs out of the pork while hanging, be sure to place a towel or bucket under the pork to catch these drippings.
Score the skin
It’s important to score into the fat under the skin but not as deep as the flesh. This means that when you roast the pig, the fat renders out onto the skin but the moisture in the meat remains inside keeping the meat juicy.
Add salt to the skin
Just before cooking rub salt into the scored skin and this will help release any more moisture from the fat. It's important however to ensure that you do this just before the pig goes on your roaster because that way the water which leeches out of the fat is immediately evaporated by heat of the roaster
If you do it say 30 minutes before cooking, then water will leech out of the fat and dampen the skin, so you would have done the 24 / 48 hours in the refrigerator for nothing.
Cook over a dry heat
Cooking your pig on the rotisserie with the heat to the side is the best way because the skin is getting intense direct heat. I recommend cooking on high heat in the first instance to scorch the skin. The first 20 minutes of cooking need to be at 220°C or 430°F and after that the roaster can be turned down to a more moderate 180°C or 360°.
If you check the pork prior to turning the oven down, you'll see that the skin has already bubbled but if it hasn't don't turn the heat down for another 10 minutes and check again. Same rule applies for the final 30min of cooking, I prefer to once again turn the roaster up to high heat to blast the skin with a final amount of heat to ensure good crispy skin.
Never put anything else in the roaster with the pork because this will only add moisture. Roast the pork solo so that you can maintain the dry heat.
If you follow the tips above then you’ll get perfect pork crackling every time. Good luck!
FAQs
Cook over a dry heat
How to make roasted pig skin crispy? ›
Crispen Skin
Increase oven temperature to 425°F, and add a little liquid to the drip pan on the bottom rack so any dripping fat does not smoke up the house. Poke a bunch more holes in the skin. It will be easier when hot. Return pork belly to oven and cook approximately 1 hour, but keep a very close eye.
How to keep roast pork skin crispy? ›
Roast uncovered for the whole time (to keep the skin dry) Long and slow – Roast on a low first to slow-cook the flesh until tender, then high to finish the crackling. Keep the skin surface level by using scrunched up balls of foil. Because level surface = even high-heat distribution = better crackling!
How do I make my whole hog skin crispy? ›
To get it super crispy, you'll need a lot of salt - table salt works well. You can optionally put a little oil on the skin if the salt isn't sticking - but you want it to be as dry as possible. You'll also want to flip the hog towards the end of the cook so the skin gets direct heat.
What makes roast pork skin crispy? ›
High heat is the final key to pork crackling. Don't rush the process at the final hurdle, let the oven preheat for at least 20 minutes to 230°C. Put the pork in quickly but carefully so the oven stays hot. Depending on the size of your meat, it can take between 30-50 minutes to crisp up completely.
Does baking soda make pork skin crispy? ›
It is a fact of life that dry skin crisps better than moist skin. Scotese's trick to crispy pork belly is to rub equal parts baking soda and salt into the skin—the combo of baking soda and salt will draw out moisture and set you up for success.
Why put vinegar on pork skin reddit? ›
According to this chef, by brushing vinegar on pork, it will expedite the crispiness.
How to get extra crispy crackling on pork? ›
Rub the roast with 1 tablespoon of vegetable oil and half a tablespoon of salt (more if you like salty crackling), making sure the oil and salt penetrate the scores. Place the roast on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind crackles, up to 50 minutes.
Why does vinegar make pork skin crispy? ›
The vinegar will help remove any additional moisture and the baking soda will help the skin bubble. Place in the middle of the oven and roast for approximately 1-1.5 hours depending on the size of the pork belly.
Should you salt pork skin overnight? ›
Step 2: Salt and Dry and Salt
Drying the rind on your pork roast is one of the most crucial steps in mastering your crackling. After patting your pork roast dry with paper towel, we recommend leaving your roast skin side down on a bed of rock salt in the fridge for at least 24 hours.
That trick is a sprinkling of baking powder, and it'll get you the crispiest, crackliest bites of fatty, salty skin imaginable, whether you're cooking just one thigh, a plate of wings, or an entire bird. Baking powder, it turns out, is good for quite a lot more than baking.
Do you cook a pig skin up or down? ›
While there are many variations in cooking a pig, it basically comes down to this: Thoroughly season the meat side of the pig with kosher salt. Fire up the pig cooker to 250 degrees. Place the pig on the grill, skin side down, and cook at 250 degrees for about 3 hours.
How to make skin crispy on roast pig? ›
Tips for Perfect Crispy Pork Skin
- Hang for 24 hours. After getting your pig pat the skin with a paper towel and hang it in the refrigerator for 24 hours and do not cover. ...
- Score the skin. It's important to score into the fat under the skin but not as deep as the flesh. ...
- Add salt to the skin. ...
- Cook over a dry heat.
Place it in a really hot skillet Let it cook for a few minutes, then turn it over. Use a pair of tongs, not a spatula. A spatula will scrape your seasonings off. Let it cook for another few minutes,then remove from the pan.
How do you crisp up pork rinds? ›
Yes, you can microwave pork chips for about 10 seconds at high temperatures. If they are not crisp enough, you should microwave your pork rinds for another four to five seconds. When you microwave the pork rind, ensure you wrap the chips in a paper towel in the microwave.
How to crisp pork skin in a rotisserie? ›
Salting the Rind: Salt really is your best friend when it comes to pork crackling. You need to generously rub salt into the scored rind. This will help to draw out any moisture from the skin and is essential for achieving that sought-after crispy texture.
How do you get crispy skin on pork joints? ›
To guarantee a crispy crackling follow these steps below: Preheat oven to 230°C, 210°C fan or Gas Mark 8. Put the joint in a roasting tin on the top shelf for 20 minutes. This sudden blast of heat is the key to crispy crackling.
Just before cooking rub salt into the scored skin and this will help release any more moisture from the fat. It's important however to ensure that you do this just before the pig goes on your roaster because that way the water which leeches out of the fat is immediately evaporated by heat of the roaster
