"Eating perfect pork crackling is a multi-sensory experience. The excitement starts with that sharp, satisfying snap as your knife breaks through blistered skin, followed by the irresistible crunch as you bite in. Then comes the flavor - deep, savory umami and roasted richness. The pork is light yet sturdy, golden and glossy, never tough or chewy. Getting it right can take hours of oven-watching, salt-sprinkling, and wishful thinking."
"After scoring and curing, place pork belly on a trivet of its ribs; note that this is different from Oliver's oven-roasted pork belly recipe, where the meat is placed on a bed of vegetables. First, cook the pork belly for 90 minutes at about 250 degrees Fahrenheit, until the fat has started rendering. Once you're there, turn the heat up to 400 degrees Fahrenheit and cook for another 20 minutes."
Eating perfect pork crackling delivers a sharp snap, crunchy bite, deep savory umami and roasted richness, with meat light, golden, glossy, and never chewy. Score and cure pork belly, then rest it on a trivet of its ribs rather than on vegetables. Cook low at about 250°F for 90 minutes to render fat, then increase to 400°F for 20 minutes to puff and crisp the skin. The method mirrors oven principles of low-and-slow then a high-heat blast but uses air-fryer timings. Serve with a strong dipping sauce; Asian flavors pair especially well.
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