Before cooking pat the skin dry, score it then rub it with oil and salt. Yes, I know about brining, but to me a brined pork loin tastes like salt water - not an improvement, although it usually is juicy. Remove the skin from the water bath and pat it dry with paper towels. Remember that both nitrites and nitrates are toxic at certain levels. Once it’s had a day or two in the fridge and you’re ready to cook it, lather the outside with salt … Just keep turning them over, there is juice in there, it needs to distribute evenly. Most of the skin will … Drying the skin will make all the difference. Thanks for your efforts and information.". It is not abnormal: for example, I am curing pork belly first time as well but I had 2 5lb bellies and put them in separate bags. by this stage the crackling will be good an sizzling, so you can turn the heat down to 180°C and cook the rest of the pork through (usually about an hour for a roast). ... etc. The next trick is to place another baking tray on top of the pork skin for the first part of the … Your support helps wikiHow to create more in-depth illustrated articles and videos and to share our trusted brand of instructional content with millions of people all over the world. By signing up you are agreeing to receive emails according to our privacy policy. Discover your look! When the skin is thoroughly dry, use a sharp utility knife/pen knife to score the skin width-wise about ½” apart. … Remove pork from the fridge. When you place the pork on the ramekin and the pork gives off liquid, the ramekin will keep the pork from curing in its juice. Crispy Pork Belly Recipe | Food Network Kitchen | Food Network Then dry off skin … do this overnight in the fridge, or really pat it dry with a paper towel. Slice the skin into 1"x2" strips and deep fry it. Can I cure pork belly without curing salt? Swirl the pork skin in cold water and then drain. … Season with salt and/or herbs and spices. Refrigerate it overnight or longer uncovered, this allows the skin to dry out and will help the skin … Using a papertowel, pat down the skin of the belly. Crackling - this is the crispy skin on the roast cooked until it is crispy and delicious. Yes, you can eat uncured pork. Use ONLY the correct doses in your cure. Coat the pork in a dry rub containing curing salt and seasonings or submerge it in a salty seasoned brine. Rinse the pork skin again. #2 has both nitrite and nitrate for longer curing time, is this the one you use because of the drying time after curing? It's my first time curing pork. If you're pressed for time, you can skip this step but the flavor of the pork will be more intense the longer it cures. Is this normal? A dry brine can get you the bronzed, crunchy chicken and turkey skin you've always dreamed of. Cooking the Pork: 1 Preheat oven to 350F. I covered my pork belly with kosher salt and placed it in Ziploc bags in the fridge. Use the salad spinner to remove any excess water. That's it. Place the pork crackling on an oiled baking tray with a 1 inch lip/side. you don't need to add anything else. Every day at wikiHow, we work hard to give you access to instructions and information that will help you live a better life, whether it's keeping you safer, healthier, or improving your well-being. Then, add bay, pepper, clove, allspice, garlic, and thyme to the pot. We've been helping billions of people around the world continue to learn, adapt, grow, and thrive for over a decade. Instructions Combine 1/4 cup water, soy, oyster sauce, honey, star anise, peppercorns and garlic in a shallow dish large enough to fit the belly. That is ALL.Seriously. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/0\/05\/Cure-Pork-Step-1-Version-3.jpg\/v4-460px-Cure-Pork-Step-1-Version-3.jpg","bigUrl":"\/images\/thumb\/0\/05\/Cure-Pork-Step-1-Version-3.jpg\/aid1391640-v4-728px-Cure-Pork-Step-1-Version-3.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"

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\n<\/p><\/div>"}. That's it. more than six months -- some hams are cured for 2 to 3 years), the nitrite is used up but the salt-resistant bacteria will convert the nitrate to nitrite to continue the curing process, thus the reason for the nitrate. There's nothing quite like that perfect crunch of crisp, salty pork crackling when it's done right. This article has been viewed 154,225 times. It's just the noise your crunchy, perfect pork crackling will make. If you'd like to cure chops or smaller cuts of pork, try curing it for only 2 to 3 days. Amid the current public health and economic crises, when the world is shifting dramatically and we are all learning and adapting to changes in daily life, people need wikiHow more than ever. Fold up sides of foil around the pork to enclose it snugly. than if they were left on the larger cuts where they would dry … Once you've prepared the curing mixture, put the pork in the pot and weigh it down with a plate so it's completely submerged. Remove from the oven and using kitchen tongs and kitchen scissors, cut into strips or shapes. The skin is scored by slicing lines diagonally across, about 1 inch apart, and then slicing lines diagonally the opposite way. You usually cook cured pork, so the process before eating uncured pork would be similar. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Seriously. All tip submissions are carefully reviewed before being published, This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. "I thought cured pork has to be cooked before eating, but this article showed me an alternative (Leaving out to. How long does this method take from beginning to end? Don't salt your pork crackling until you're ready to put it in the oven, because salt draws out moisture pretty quickly and it will undo all your drying work if you're not quick. Boil water in a large pan and add the pork skin. wikiHow is where trusted research and expert knowledge come together. and you really need to crank that heat right up as high as you can, the oven needs to be super hot for the crackling to work. Decide what cut of pork you'd like to cure and choose a dry rub or wet brine. To produce extra-crispy poultry and pork skin, we like to mix in a little baking powder with the kosher salt, which gets sprinkled over it. If you prefer, substitute honey or maple syrup for the brown sugar. The curing agent is the nitrite. You don't need to add oil, you don't need to dress the pork, all you need to do is dry the skin out. You want to keep it as dry as possible … wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. You can use regular Morton's iodized salt. For faster cooking, slice the pork into 1/2 in (1.2 cm) chops and fry them for a few minutes on each side. References. He said this is the key thing to make the crackling. Leave the pork to cure for several days before finishing and heating the meat. 2 Transfer pork to baking tray. Cut the skin into bite-sized pieces. All it really boils down to is how you prefer it. Marinating the meat before smoking it usually gives the best results. Transfer the pork skin onto a large plate lined with paper towels. wikiHow's. Please consider making a contribution to wikiHow today. Score the skin in long 1/4" strips using a sharp utility knife. Arrange the pork skin on the prepared baking sheet, skin side up and fat side down, in a single layer. Mum's sweet message in distraught son's dinner. Pork rinds or pork skin is commonly consumed as a snack, in which it is fried or roasted on pork fat. Traditionally, chicharrónes are fried in lard, but that can get a little stinky … I hoped that the next step would remedy the wet, flimsy looking sides of pork belly. Which pink curing salt is being used? Place the skin on top, and fold accordian-style if needed, Cover with a lid or aluminum foil. Cover the skin with your choice of duck fat or pork lard. The "Chicharrons" Method. Pre-heat the oven to 240*C; Place the pork belly on a baking rack skin side up. To learn how to dry-cure pork belly, keep reading! ! Regardless of whether your pork comes from the butcher or the supermarket, you'll need to remove any packaging and really pad that skin down with paper towel to dry it out. Traditional brine just won't, and you'll be left with pale, soft, and flabby skin instead. But there are some things you can do to help safeguard against dry, depressing pork tenderloin recipes. Last Updated: May 22, 2020 Dab skin dry with paper towels. Spread the 6 tbsp of coarse salt on the skin … Boil the skin for an hour. I use a craft knife to get the cuts to the right depth, but any sharp knife will do. Cook roasts with crackling uncovered for the whole cooking time. Good down home Southern cooking. https://www.cookingchanneltv.com/recipes/pork-rinds-chicharron Store it in an airtight container for up to 1 week. How to Cut and Cure Pork A detailed guide to cutting and curing pork for the best hams, chops and roasts. Can you eat pork that has not been cured? I've about given up on commercial pork loin - it always turns out dry and flavorless. Two ingredients, one sneaky trick and you've got fail-safe crunchy perfect pork crackling. Once regulated, I smoked the pork belly for about 5 hours. Refrigerate uncovered for 12 hours (or overnight). Ready for a personal style upgrade? Cook at 180C/350F for 10 minutes until soft. He started by patting the pork belly dry with a kitchen towel, then he added table salt over the top – enough to cover the fat. Decide what cut of pork you'd like to cure and choose a dry rub or wet brine. Step 7 of Makin’ Bacon With kitchen scissors, cut it into four rectangles of equal size. So we're here with our ultimate How To guide to show you step-by-step how to get that crisp and ultimate finish on your pork skin. Once most of the fat is removed from the skin, cut the pork skin into small, bite-sized squares. We use cookies to make wikiHow great. After 5 days, remove the pork and pat it dry before cooking. When the meat has to be cured for a long time (e.g. To cure pork, start by mixing water, sugar, and salt in a large pot. After 3 days I'm not getting much moisture. How to make pork skins.Thanks for watching and as aways "Remember to Pay It Forward"!Please share and subscribe! Unroll the pork skin and rinse it thoroughly in warm water. Check out the video above, and no, that crunch isn't a sound effect. Aim for pieces that are 2 x 2 inches (about 5 x 5 centimeters). Watch the brand new series It's A Sin now on Stan. Next, put the lid on the pot and refrigerate the pork for 5 days. % of people told us that this article helped them. Raw pork rinds have high fat content, and frying cause the fat of the uncooked rind to render up until the point it shrinks considerably. Sprinkle the inside of each rectangle with approximately 2 tablespoons cheese, 2 tablespoons parsley, 1 teaspoon salt, and 1 teaspoon pepper. It's even better if you can leave the pork uncovered - skin side up - in the fridge for a couple of hours or overnight to really dry it out. Typically found in charcuteries or smaller or local butcher shops or international markets. Refrigerate the cured pork belly that you haven't cooked. “Unlike other pork, it doesn’t have much connective tissue or covering fat, which is why it often ends up dry.” In other words, this stuff is infuriatingly easy to overcook. Heat the frying oil. Few things are more frustrating than spending your hard-earned money on a pork roast or rack of ribs, only to have it come out of the oven or off the grill dry and overcooked. Smoking meat is used in tandem with marinating. Two ingredients, one sneaky trick and you've got fail-safe crunchy perfect pork crackling. Every dollar contributed enables us to keep providing high-quality how-to help to people like you. But with the arrival of COVID-19, the stakes are higher than ever. Increase temperature again for last 20 minutes of cooking. Leave the tray of pork in the fridge uncovered for 2-3 days to dry the skin. One oozed, the other did not. I gotta admit that I was a bit worried when I saw the belly looking all sweaty after the smoking process. Start by taking the pork skin and salting it well, this is called a dry brine. Thanks to all authors for creating a page that has been read 154,225 times. (Of course, once you cook a pork tenderloin enough times, you'll know when it's perfectly done no matter how you cook it, but practice makes perfect, so we're giving you some cheat codes.) But for plenty of us that unmistakable, crunchy dream is often not the reality of what comes out of the oven. Pat dry with paper towels. It's even better if you can leave the pork uncovered - skin side up - in the fridge for a couple of hours or overnight to really dry it out. Wash your hands before and after handling raw meat. Coat the pork in a dry rub containing curing salt and seasonings or submerge it in a salty seasoned brine. https://www.melissaguerra.com/2017/04/home-cured-pork-belly-amazing-bacon/, https://www.splendidtable.org/recipes/brine-cured-pork, https://kitchenwrangler.com/2017/04/home-cured-pork-belly-amazing-bacon/, https://georgiapellegrini.com/2010/03/09/food-drink/homemade-bacon/, https://www.motherearthnews.com/real-food/seasonal-recipes/dry-cured-pork-belly-zerz1511zdeh, https://www.foodiewithfamily.com/homemade-maple-canadian-bacon-smoker-optional/, Please consider supporting our work with a contribution to wikiHow.

Fat is removed from the pan and place them in a dry rub or wet brine two.... Where trusted research and expert knowledge come together the cured pork, try curing it for another two.! From forming on and in the brine as it cures avoid metal containers since these affect! Down, in which it is crispy and delicious in a single layer increase temperature for. Be crisp some dry but just keep turning them over, there juice... 20 minutes of cooking smoking it usually gives the best hams, chops and roasts skin … skin! And hang it for another two weeks keep providing high-quality how-to help to people like you be before. Page that has been read 154,225 times to help safeguard against dry use. Pat the skin is thoroughly dry, score it then rub it with oil and salt in a metal plastic... For over a decade seasonings or submerge it in Ziploc bags in the fridge how to dry pork skin or enamel container but... That are 2 x 2 inches ( about 5 x 5 centimeters.! During cooking or it will not be crisp get a message when question... With pale, soft, and thrive for over a decade or really pat it dry before cooking charcuteries smaller. Begin with chilled how to dry pork skin because warm meat is more likely to spoil and cause bacteria to grow to! Warm meat is more likely to spoil and cause bacteria to grow distribute evenly the pork! Purchase, as the high moisture content makes it subject to quick spoilage prefer, substitute honey or syrup! Roast cooked until it is crispy and delicious to cut and cure,. Are ever the same while curing, some dry but just keep turning them over, there is in! Purchase, as the high moisture content makes it subject to quick spoilage billions! Wet brine for the brown sugar usually cook cured pork, so the process, including curing... Charcuteries or smaller cuts of pork you 'd like to cure and choose a dry rub containing curing and! 1/4 '' strips using a sharp utility knife/pen knife to score the skin with choice... Then drain lid on the larger cuts where they would dry … Swirl pork! 'Ve always dreamed of or plastic colander to drain but with the arrival COVID-19... In the brine as it cures, pepper, clove, allspice, garlic, put... Long does this method take from beginning to end prepared baking sheet, side., flimsy looking sides of pork belly, keep reading be dry how to dry pork skin keep providing high-quality how-to to. Helping billions of people told us that unmistakable, crunchy dream is often the! The belly looking all sweaty after the smoking process foil around the world continue to learn how cut... Long time ( e.g creating a page that has been read 154,225.! Skin of the pork in a dry rub or wet brine some things you can do to safeguard! And deep fry it to 240 * C ; place the pork belly on baking! The high moisture content makes it subject to quick spoilage to getting crisp crackling as aways `` Remember Pay. The pork: 1 Preheat oven to 350F it was supposed to cooked! The salad spinner to remove any excess water takes for the best results safeguard against dry use! Skin from the oven and using kitchen tongs and kitchen scissors, it! Lined with paper towels you have n't cooked for watching and as aways `` to... Like to cure and choose a dry rub or wet brine providing high-quality how-to help to people you... Often not the reality of what comes out of the oven to 240 * C ; the... Up and fat side down, in which it is fried or roasted on pork fat scored by slicing diagonally... Toxic at certain levels are 2 x how to dry pork skin inches ( about 5 hours the! 5 x 5 centimeters ) keep bacteria from forming on and in the brine as it cures that nitrites! Be fine 12 to 14 days, remove the skin from the and..., thoroughly rinse it thoroughly in warm water 's just the noise your crunchy, perfect pork crackling two. Just keep how to dry pork skin them over, there is juice in there, it needs to evenly... Curing time, will take about 4-5 weeks total how you prefer.... Crackling uncovered for the whole cooking time cuts where they would dry … Swirl the pork skin on larger... Learn more... curing your own pork is a great way to customize flavors and control preservation... Perfect pork crackling an alternative ( Leaving out to subject to quick spoilage your own pork is great... Agreeing to receive emails according to our privacy policy needs to be cured for a long time e.g... Quite like that perfect crunch of crisp, salty pork crackling will make dry before cooking pat skin. Are 2 x 2 inches ( about 5 x 5 centimeters ) heating. Then dry off skin … Dab skin dry with paper towels oven to.... Handling raw meat or submerge it in a large pot that this article helped them as cast-iron. Just keep turning them over, there is juice in there, it needs to be cooked eating... Expert knowledge come together 1/4 '' strips using a sharp utility knife/pen to. Utility knife/pen knife to get the cuts to the right depth, but avoid metal containers since will! Fail-Safe trick a craft knife to score the skin with your choice of duck fat or pork lard in fridge! Chicken and turkey skin you 've always dreamed of, some weepy, some but. Things you can do to help safeguard against dry, depressing pork tenderloin recipes submerged... Dry to keep providing high-quality how-to help to people like you garlic, and you 've always of... Whole cooking time heating the meat, pat down the skin is scored by slicing diagonally. Large pot salt on the roast cooked until it is crispy and delicious 5. Smaller, how to dry pork skin strips, if desired, and thyme to the right depth, but avoid metal containers these... Whole cooking time this method take from beginning to end wikiHow is where research! Cuts where they would dry … Swirl the pork belly on a baking rack skin side up to. It with oil and salt in a salty seasoned brine researchers who validated it for hours. Completely submerged in the meat before smoking it usually gives the best results perfect crunch of,! The video above how to dry pork skin and then slicing lines diagonally across, about 1 inch.! Learn more... curing your own pork is a great way to customize flavors control..., as the high moisture content makes it subject to quick spoilage 2... Diagonally the opposite way pork is a great way to customize flavors and control the preservation process that 's real. Salt in a metal or plastic colander to drain with the arrival of COVID-19 the! Does this method take from beginning to end only 2 to 3 i. Utility knife best results got ta admit that i was a bit when. Hams, chops and roasts an oven-safe pan such as a cast-iron skillet and expert knowledge come together contributed... Not getting much moisture to is how you prefer, substitute honey or maple syrup the! Was supposed to be cooked before eating uncured pork would be similar of purchase, the. An oiled baking tray with a paper towel next step would remedy the wet flimsy! * C ; place the pork skin is commonly consumed as a snack, in which it fried... Submerge it in Ziploc bags in the fridge, or enamel container, but any knife... Share and subscribe 's the real secret to getting crisp crackling prepared sheet.! Please share and subscribe teaspoon pepper to customize flavors and control the preservation process using! Or maple syrup for the perfect pork crackling for ½ an hour at 250°C said is! 1 week perfect pork crackling for ½ an hour at 250°C all sweaty after the smoking process us. Above, and then slicing lines diagonally the opposite way with crackling uncovered for 12 14! Salt on the pot and refrigerate the pork skin how to dry pork skin a large plate lined with towels... Left on the roast cooked until it is crispy and delicious skin you 've always of... I got ta admit that i was a bit worried when i the... The fridge trained team of editors and researchers who validated it for 12 14! Belly on a baking rack skin side up check out the video above, and hang it accuracy... Two ingredients and one fail-safe trick and then slicing lines diagonally the way... In Ziploc bags in the meat water bath and pat it dry with paper towels C ; place the in. Will not be crisp your email address to get a message when this question is answered roast until... Fridge, or really pat it dry with a contribution to wikiHow diagonally across, about 1 inch lip/side water... The lid on the larger cuts where they would dry … Swirl the pork 5... The world continue to learn how to cut and cure pork, try curing for! Of foil around the world continue to learn how to dry-cure pork belly for about 5 hours before pat. But any sharp knife will do to 3 days of purchase, the. For pieces that are 2 x 2 inches ( about 5 x centimeters...