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Nutrition Facts
Serving Size 1 (750g) Recipe makes 4 servings
Calories 2049
Calories from Fat 1189		(58%)
Amount Per Serving		%DV
	Total Fat 132.2g	203%
	Saturated Fat 48.5g	242%
	Monounsaturated Fat 59.1g
	Polyunsaturated Fat 12.6g
	Trans Fat 0.0g
Cholesterol 705mg		235%
Sodium 450mg		18%
Potassium 2648mg		75%
Total Carbohydrate 0.3g		0%
	Dietary Fiber 0.2g	0%
	Sugars 0.0g
Protein 201.3g		402%
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Barberal's 5 Star Pork Crackling

Recipe #339421 | 4¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Barberal1
Nov 25, 2008

Barberals Best Ever Pork Crackling - straight from the Butchers Daughter to YOU! Originally posted back in Vic and when we moved to Tassie took me awhile to get back to zaar!!! And I couldn't get back to my account. Anyway would love to build up my ratings etc so Please rate this instead of the original Perfect Roast Pork Crackling - as I am so rapt people loved it.

SERVES 4 -6 (change servings and units)

Ingredients

1 (3-5 kg) pork leg (50 minutes per kilogram at 190 degrees celsius)
1 teaspoon dried fennel seed
sea salt, I use Himilayan salt as it contains 84 trace minerals
black pepper
olive oil
boiling water

Directions

1
Score pork skin, best to have your butcher do this for you.
2
place pork in colander and pour boiling water over to open skin. Dry thoroughly then place in fridge for 1-2 hours.
3
Remove from fridge and rub with salt - then mix ground fennel seeds with olive oil and rub all over pork and into slits.
4
The flavour is magnificent. Use your own judgment on cooking times, but a general suggestion is around 50 minutes per kilogram in a moderate hot oven.