Crackling pork belly

How to make pork crackling (pork rinds) in the oven OR the air fryer. The perfect keto snack that is zero carbs and naturally gluten-free.

Crispy Crackling Bites. They are salty crispy bites of amazingness! Do you remember the pork scratching you could buy in pubs, these are a homemade version.

Roast Pork was one of the first dishes that my mum taught me to cook, and I figured out the other day that I have been cooking this dish for over 20 years! I will admit I have called myself the Crackle Queen in the past because I just seem to get the crackling right every time. No fancy tricks here, just scoring, time and salt- and in that order- will get you beautiful results like this that the whole family will love!This was one of my favourite childhood dishes growing up and for obvious…

The ultimate guide to perfectly done Cantonese crispy pork belly with oven at home. Crispy pork belly is one of my favorite Cantonese dishes for the years in Guangdong province. Each time when I have

Crispy Roast Pork Belly (Siu Yuk) is a delicious Chinese dish serve well with rice and used for stir-fry or braise dishes. Try this recipe! Recipe by Asian Inspirations.

This homemade crispy pork belly recipe will show you how to make such perfectly crackling skin of a roast pork belly with a secret step.

Pork belly cooked to perfection. The result makes the somewhat tedious preparation easily worth going through.

There are a few different ways to cook pork belly so that its skin is crispy and in this recipe, you scald the pork belly skin first, which helps the skin crisp up in the oven. This extra step ensures you end up with a crunchy skin pork belly, which is delicious.It's best to make this pork belly over two days. I like to marinate the pork belly overnight and roast it the next day.

This air fryer pork belly has crispy skin on the outside and tender perfection on the inside, you’ll be craving this meal again and again.

www.saraessexbradley.comThe Cajun boucherie dates back centuries, a communal hog butchering where careful attempts were made to use every inch of the animal to adequately feed the coterie. Usually held in cold weather months, the boucherie produced items for backbone stew, sausage such as andouille and boudin, ham hocks, bacon and pork roasts, among other pork products. Even the skin of...