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How to Cook a Streaky Belly Joint With Crackling

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cook a streaky belly joint with crackling

How to Cook a Streaky Belly Joint With Crackling

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Step 1 of 4
This pork belly still had the ribs, I'll leave them in. My butcher had scored the skin but not deep enough.

This pork belly still had the ribs, I'll leave them in. My butcher had scored the skin but not deep enough.

Step 2 of 4
You need to score the skin thru the fat but not into the meat. If you cut into the meat the juices will, during cooking rise and make the crackling soft and boy do you not want that to happen.

You need to score the skin thru the fat but not into the meat. If you cut into the meat the juices will, during cooking rise and make the crackling soft and boy do you not want that to happen.

Step 3 of 4
Sprinkle with salt and make sure to rub it in between the crackling.Cook as soon as you have done this or the salt will start to draw water out of your cracklings making them soft

Sprinkle with salt and make sure to rub it in between the crackling.Cook as soon as you have done this or the salt will start to draw water out of your cracklings making them soft

Step 4 of 4
Put your roast in a cold oven and turn in on at 390°F cook it for an hour. If the crackling is not crisp turn up the heat to 480°F for 5-10 minutes. Keep an eye on it, it will get burned easy.

Put your roast in a cold oven and turn in on at 390°F cook it for an hour. If the crackling is not crisp turn up the heat to 480°F for 5-10 minutes. Keep an eye on it, it will get burned easy.

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Brønshøj , Denmark
Hi I'm Danish, 55 years old. Mum and wife, apart from that I'm almost normal

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2 Pounds Streaky belly joint

Salt

Karen Larard

Dear Jayson let me know how it goes

(author) 10 months ago

Jayson Sim

Dear Karen, tx for the detail explanation. Will try it out soon! Tx

Jayson Sim 10 months ago

Karen Larard

Dear Jayson I always cook my pork roasts with the rind on and always like this and never had any problems. The secret is to cut thru the fat and not into the meat. It is the fat that "fry" the rind and make it crisp. If the cut is not deep enough the rind won't "fry" and if the cut is too deep the meat juice "boils" the rind. Hope it clarifies

(author) 10 months ago

Jayson Sim

Don't u have to leave it overnight in order for the rind to dry up?

Jayson Sim 10 months ago

Karen Larard

Dear Trine it was.

(author) 10 months ago

Trine Greve

Mmmmm it looks sooo good 😃

Trine Greve 10 months ago

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