But the pork's exterior is an equally make-or-break aspect of the overall dish. Depending on your approach, the rind surrounding the cut of meat could turn out unappetizing, gray, and chewy.

A boneless pork belly or shoulder with skin can also give great crackling. What’s the secret to the perfect gravy?Use the roasting juices, reduce them with cream, and thicken to your desired ...

Master crispy crackling with this simple roast pork shoulder ... your butcher to do this for you if you like). Drizzle the pork skin with a little olive oil and then massage one tablespoon of ...

A pork joint coated in crunchy crackling is always welcome at the table ... While the oven is preheating, score the skin of the pork. It will be scored already, but it's always best to add ...

If you follow my instructions carefully — read them all before you start the recipe — the crackling you’re ... Poking holes in the pork skin is a crucial step, take your time and poke ...

Carefully remove the pork skin and place it on the foil ... arrange it next to the onions on the serving platter. Snip the crackling into pieces and serve with the hot gravy in a jug.

But a pork joint is a worthy ... 70C on a digital thermometer. The crackling should be nicely crisp by this point, but if it’s not, you can remove the skin from the meat, cover it, and leave ...

This air fryer rolled roast pork (porchetta) is the kind of roast that makes you feel like a pro without the stress.

All pork bellies have prodigious amounts of fat ... as you go and doing your best to give each serving a bit of the crackling rind. If the rind is too tough to slice through easily (or if it ...