I was in two minds whether to write this ‘recipe’ for Pork Crackling up or not. However, I got an amazing cook using the BBQ Vortex and will be something that now gets cooked regularly. The vortex basically cooks indirectly but at a high heat so the skin got really nice and crispy.
Every time I order or cook a pork joint, I am always keen to have the crackling. I absolutely love the stuff especially if it is done well. The skin I used for this cook was from two pork butts that I ordered online from Turner & George. They were lovely pieces of meat with a nice layer of fat.
After trimming, I scored them and then patted them dry before sprinkling them with sea salt. I placed them on a plate and put them in the fridge overnight to try to dry them out.
Just before I was ready to cook I removed them from the fridge and sliced the skin into smaller pieces. Where there was a thicker layer of fat I also trimmed this down a little. These were absolutely fantastic served with the pulled pork!
UPDATE: As a warning DO NOT put too many of these on your BBQ. I cooked them again recently and put the skin from two 4kg butts on the grill. Unfortunately, I learnt first hand, that due to the amount of fat dripping down the BBQ and the ash catcher caught fire. I would also recommend trimming off some of the excess the fat.
BBQ Vortex Pork Crackling
- Prep Time20 min
- Cook Time40 min
- Total Time1 hr
For the Pork Crackling
- Skin from a Pork Joint
- Sea Salt
Trim the skin and fat off your pork joint and then slice in a crosshatch pattern. Take some kitchen roll and dry the surface of the skin.
Next, sprinkle the skin with sea salt. I use salt from the Cornish Sea Salt company which I quite often cold smoke. The next time I do this I think I will try it with some smoked salt. Place the skin on a plate and put it in your fridge overnight. Do not cover it as you are trying to dry the skin out as much as possible.
When you are ready to cook remove the skin from the fridge and slice into smaller pieces. Trim any larger pieces of fat off but do leave some fat on each piece as it adds to the taste.
Place the pork skin on the BBQ and cook for around 40 minutes. If you are using the BBQ vortex rotate the lid 90 degrees every 10 minutes.
Cooking on the vortex with really crisp the skin up and I also found the fat I left on puffed up a little and was really tasty with crispy skin.