Hi all, I bought a pork loin with fat and skin still on. I'm looking for some crackling!
So far, I have scored the skin and salted it. It's sat for 24hr in my fridge, uncovered, to get as much moisture out as possible. For the cook. I was originally going to sous vide it, but i don't know if that will ruin my efforts to dry the skin.
How would you suggest I proceed?
Oven with a broil finish?
Sous vide any way and dry as much as possible the finish under the broiler? SV then finish in oil?
Torch?
I prefer SV, but at the end of the day, I'm after cracking baby.
TIA
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