Pork cracklings can be difficult to get just perfect unless you use this method, which is similar to the way French fries are fried multiple times to remove unnecessary moisture and make them extra crispy.
Here we use the technique in the oven where we bake the cracklings twice instead of just once.
Here’s how you do it:
– Cut the cracklings free from the meat, which can, for example, be cooked sous vide as in this recipe. The technique to cut the cracklings free can also be seen in the same recipe.
– Place the cracklings on a rack with a tray underneath to catch the excess fat. Give them 30 minutes in the oven at 150 degrees until the fat starts to drip from the cracklings.