Chicharrón

Instructions

• 1

  Score the pork skin at ¼-inch intervals. Turn the pork over, skin side down, cut through the flesh about three-quarters of the way down at 1-inch 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 and press Start to preheat. Meanwhile, continue to the next step.

• 6

  Cut a piece of foil 20 inches x 12 inches 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 start Autopilot.

  Tip: Autopilot will take it from here, moving between temps and modes to best cook your pork. Sit back, enjoy the ride and press the airplane symbol if you’d like to check the flight plan progress. Keep an eye on the pork during broiling, it may need rotating for even cooking.
• 8

  The pork is ready when the skin has crackled evenly. If not, give it A Bit More.

• 9

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

• 10

  Remove the pork from the foil parcel and turn it over, skin side down. Slice using the cuts as a guide to create approximately 1-inch pieces.

• 11

  Lightly season the chicharrón with salt and serve with lime wedges.