Deep inside, everyone has to have a soft spot for some crackling off a piece of roast pork. Regardless of the copious amounts of fat and calories in each crunch, it justs tastes too good to refuse.
So inspired by the glorious weather and a craving for some crispy skin pork, Linda and I made it our mission to re-create one of our restaurant favourites. With help from Linda’s mum’s secret marinade recipe and accounts of different peoples trials and tribulations on how to achieve the ideal crackling effect of the pork skin, we were motivated to conjour up our own creation.
Prior to removing the pork belly from the grill, we were a little apprehensive about the final result. As this is the first time we have ever done anything like this, we wanted it to work. With each second that we peered into the grill, we grew more and more adamant that this is working our way. The sound of the pork skin crackling was like music to my ears. Never had I imagined that you can actually hear the cooking process.
After approximately 5 minutes under the grill, the pork was removed and left to rest.
Upon slicing up the piece of pork, juice was oozing from the pieces, highlighting the fact that the cooking process has helped retain the moisture, hence preventing it from drying out. The slightly sweet char siu flavoured meat combined with a thin buttery fatty layer contradicting the slightly salty crispy skin sends the senses into a gastronomical adventure.
Definitely a dish that we will be re-visiting, next time we’ll experiment with different marinades.
5 friends from Sydney who don't mind having a good feed now and then. Throw in some food photography and the odd recipe and travel post and you have eatshowandtell.
Eat Show & Tell is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Australia License.