Barberal's 5 Star Pork Crackling Recipe #339421
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 recipe #134979 - as I am so rapt people loved it.
by Barberal1
4¼ hours | 15 min prep
SERVES 4 -6
- 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
- Score pork skin, best to have your butcher do this for you.
- place pork in colander and pour boiling water over to open skin. Dry thoroughly then place in fridge for 1-2 hours.
- Remove from fridge and rub with salt - then mix ground fennel seeds with olive oil and rub all over pork and into slits.
- 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.
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5 stars