Damo's Dish - Perfecting Crispy Pork Crackling - a podcast by SEN

Damo’s Dish is proudly supported by Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria.

 Damo's Pork Belly Roast with CracklingPre heat your oven to 250degrees C.

Damo suggests using pork belly. Dry the skin thoroughly with a paper towel and then score it with a very sharp knife or Stanley knife. Or ask you butcher to score it for you. Don’t cut all the way through to the meat. Dry again with paper towel and try and get it as dry as possible.Boil the kettle and pour over the skin (not the meat) to get it to start blistering. Then dry the skin again really well (in the scored cracks as well).

Get you Cobram Estate Olive oil (Damo likes robust for this dish) and liberally apply all over the skin. Massage the oil into the skin and the score mark and then apply a good sprinkling of course sea salt over the entire thing.Place into the very hot oven for 10-15minutes. Check it regularly so it doesn’t burn. Once you see a bit of char bring the oven down to 180degrees C.

If some of the crackling is getting too cooked just place a bit of foil over that patch to stop it burning. Take foil off towards the end and let it crisp up and dry before removing from the oven.Let the pork belly rest for a few minutes once you’ve removed from the oven – but don’t cover it. You want to keep it dry to ensure crispy crackling. 

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