For the people who say things aren't that hot and mean it. Crisp pork belly, extra hot chilli crunch spooned over. The fat gives the heat somewhere to land.
90 minutes. Serves 4.
Ingredients
- 800g pork belly
- 3 dessertspoons Plateit Extra Hot Chilli Crunch
- Salt, generous
- Spring onion to serve
Method
- Score the skin, salt hard, roast at 160°C for 70 mins.
- Blast at 240°C until the crackling blisters.
- Cut into bites.
- Spoon extra hot chilli crunch over. Spring onion.
Tip: Dry the skin overnight in the fridge for crackling that actually shatters.
Crackling, properly
The overnight dry is the difference between crackling and leather. Uncovered, on a rack, skin up, in the coldest part of the fridge. If you have not got overnight, twenty minutes with a hairdryer on cool does more than you would expect.
Do not cover the belly while it roasts. Steam is the enemy of skin, and a sheet of foil undoes the whole thing.
Rest it five minutes before cutting, no longer. Crackling softens as it cools, so the window between rested and ruined is short.
If extra hot is a step too far
The original Chilli Crunch does the same job with less shouting, and the Truffle works surprisingly well against pork fat. Contains sesame.
