Picking and Preparing the Right Joint
Start by buying one of the roasting cuts, such asporkloin, pork leg,pork shoulderorpork belly.
See Also
How to cook pork bellyHow to make pork cracklingChinese Sauces // The Complete Guide to 27 Chinese CondimentsSecrets to Crispy Pork Belly Skin. Every. Single. Time. — Jun & TonicLook for joints that have a good layer of fat beneath the rind and the flesh, which will give youthebest results.
See Also
Chashu or Char Siu? A Brief LookYou need to ensure your joint is scored before you cook it. If you don’t fancy doing it yourself, you can buy pre-scored joints, or you can ask your butcher to do it.
If you want to have a go, ensure you have a really sharp knife or,better still, aStanleyknife or even a scalpel. Place the joint on a chopping board, and blot with absorbent kitchen paper to ensure it is dry, as a damp joint is the enemy of crunchy crackling!
