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Daily Archives: 5, January 2012

Pork crackling, part deux

You asked, “Why exactly would a hairdryer be used to prepare roast pork?”

Well, as a post-holiday gift to you, I’ll tell you the secret.

Shhh… lean in. Are you leaning in? Really?

Okay, so in order to make really good pork crackling, you need to get the pork as dry as possible.

According to Gastronomy Domine, after scoring the skin with a craft knife (we purchased a box cutter just for this occasion. We really are very crafty) and rubbing salt into the skin, the site recommends that you “take a hairdryer to the skin of the meat until it’s absolutely bone dry. Wrap your joint in a teatowel and refrigerate it overnight. (The atmosphere in your fridge is extremely dry, and this will help any more moisture to evaporate.)”

In short, that is why my husband went all Ken Paves on our pork.

We got some other tips here and used a little poetic license as far as the heat and timing was concerned.

But that is how we ended up with the crispiest pork rind west of the English Channel.

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