How to get crispy cracklins reliably

geezerfan · June 2012

Hi all. I have been lurking for as long as I have had an EGG , about 7 years, and this is my first post.

I love Chinese crispy skin roast pork and sometimes I feel ambitious enough to do it with a piece of side pork (belly) but even though I use all the tricks that I have been successful with in a regular gas oven, I cannot get the same results consistently with the EGG.

Any one got any words of wisdom? Cheers.

ElektroOganik · July 2012

cut the skin and rub lard into the cuts, start the egg off hot and let it drop down to temp.

Richard Fl · July 2012

I did some belly bacon last year and cut the rind off and into 1" pieces. Dried in frig overnight and then placed some peanut oil in wok at 375 and tossed a few pieces in at a time. Removed to paper towel when got crispy and sprinkled with my favorite rub. Great cocktail food and they stayed crispy wrapped in paper towels for about 3 days in frig. Punching holes in the rind makes sense to me.

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1101545&catid=1

This one is a proven winner on BGE:

http://www.greeneggers.com/index.php?option=com_recipes&func=detail&id=1354

stike · July 2012

and the cracklins maybe need to be off the meat. sounds like the OP was leaving them on?

after i make bacon or some such thang, i usually roll the belly skin tightly, slice off as thin as possible, and into the oven or BGE at 250 for easily 4 hours, often more. if in the electric oven, it will porkify the house. i recommend the BGE.