How could I have forgotten this?
When our friends Matt and Danika came over for the day, we ate his incredible clam chowder with pork belly. But before we sat down to eat, Matt offered us this. A bit of crispy pork skin.
It was gone in two minutes. Salty enough to make your tongue explore for more, but not greasy. These don’t come in a bag.
How did he do it? I’m going to let Matt tell you himself:
What I do is to trim off the skin from a decent fatty cut - either belly or shoulder. I make sure to leave about a 1/4″ to 1/2″ fat under the skin, to help basting when cooking.
Using a really sharp knife (or utility knife) score the skin - lines about 1″ apart. Rub salt into the skin. Roast in a low oven - 225 or so for maybe 1 hour - to get the fat rendering down a bit. I tend to baste the skin a few times during this.
I then crank it up to 450F to crisp up - for 20minutes or so. Should be eaten immediately really, but you can also set it to cool completely, and bung in the fridge before the high heat bit.
The absolute best way is to roast the skin on the pork shoulder (score it, rub with salt) for 4 hours, then crank up the heat. Keeping it on the meat makes it stay moister in my opinion, then you just pull it off the cut.
Matt
Well, what are you waiting for?
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