Chicharrón

Instructions

• 1

  Score the pork skin at 5mm intervals. Turn the pork over and place skin side down on a tray. Cut through the flesh about three quarters of the way down at 2.5cm intervals in both directions to create a square pattern.

  Tip: Ask your butcher to score the pork for you, if preferred. For the best crackling, place the pork skin side up and refrigerate uncovered for up to 24 hours.
• 2

  Place ½ teaspoon salt and ⅛ teaspoon baking soda in a small bowl and stir to combine.

• 3

  In another small bowl, combine the lime juice with ¾ teaspoon baking soda.

• 4

  Brush the lime juice mixture all over the pork flesh and between the slices. Season with 1 teaspoon salt.

• 5

  Insert the wire rack into position 6. Select Phase Cook for P1 and set the oven to Roast, Super Convection, 125°C, for 30 minutes. Press Confirm for P2 and set the oven to Roast, Super Convection, 175°C, for 30 mintues and press Start to preheat. Meanwhile, continue to the next step.

• 6

  Cut a piece of foil 50cm x 30cm and lightly grease. Place the pork in the center, skin-side up. Pat the skin dry with paper towel, then season with the dry mix, rubbing it into the scored lines. Fold the edges of the foil up around the sides to create a snug foil box with the top open, pinching and sealing the corners. Place the foil parcel in the foil-lined roasting pan.

• 7

  Once preheated, place the pan in the oven and roast for 30 minutes in P1. The oven will automatically switch to P2. When the oven signals at the end of P2 adjust the oven to Broil, Low, for 5 minutes and press Start.

• 8

  The pork is ready when the skin has crackled evenly. If not, broil it a little longer.

• 9

  Allow the pork to rest uncovered for at least 15 minutes.

• 10

  After resting, remove the pork from the foil parcel and turn it over. Cut through the scored lines to create 2.5cm pieces of pork belly.

• 11

  Arrange the chicharrón on a serving platter, season lightly with salt and serve with lime wedges.