I have been reading up on making crispy crackling and bored with the usual methods of drying the crackling and then roasting then finally grilling. I came across 3 recipes which I'll try in succession.
This method from Chinesefood0805 video uses boiling to get rid of excess oil and smell, and to soften, then frying in its own fat to crisp it up. Although the cooking time is longer, it saves on the prep and marinating time. It is also less greasy and as a bonus, you get a tub of rendered lard! The downside though is first there is no skin, and second, there is no marinate so needs to be eaten with some kind of sauce or salt/pepper.
Ingredients
500g belly pork, preferably skin removed
Method
1. Add pork belly to a pot (lay flat in a single layer) and pour enough water to cover.
2. Add salt and bring to a boil.
3. Skim foam, cover and turn down heat. Cover and simmer for 25 mins.
4. Drain, remove and pat very dry.
5. Warm up a pan on medium low heat. Without adding oil, lay in a single layer and cover. Allow oil to render out. Cover to prevent splatting.
6. Once the oil starts exuding out, flipping frequently to ensure even browning.
7. Chop into bite-size and serve with condiments eg mustard or five-spice salt.
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