Crisping Pork Skin

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Christine Huang
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Crisping Pork Skin

#1 Post by Christine Huang » January 29th, 2019, 9:18 am

After trying everything from air drying, pouring boiling water over it, burying it salt, rubbing vinegar, blowtorch, Searzall, etc. I’ve finally settled on a favorite way to get the skin super crispy — rubbing just a bit of baking soda over it!

Ideally, it’s done the day before and the pork is left uncovered in the fridge overnight. However, I’ve done it at the last minute many times now and haven’t been disappointed. Halfway through roasting, I’ll baste it with some of the rendered fat just to help it along.

I’ve made Momofuku’s Bo Ssam more times than I can even remember now, but while Chang uses skinless butt, we prefer skin-on picnic. I now rub baking soda on that skin after dry brining it to great success.

We buy thick cut skin-on bacon because all 3 boys love it. I find that the skin is always too tough for me. However, I now rub a touch of baking soda on just the skin before frying and it helps!

If anyone else has a method they swear by, I’d be willing to try it out.

Recent Porchetta:
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Corey N.
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Re: Crisping Pork Skin

#2 Post by Corey N. » January 29th, 2019, 9:36 am

I don't eat pork for vaguely religious reasons, but for this I'd be willing to make an exception.

Wow.
Nøv¡¢k

Mike Evans
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Re: Crisping Pork Skin

#3 Post by Mike Evans » January 29th, 2019, 12:18 pm

Corey N. wrote:
January 29th, 2019, 9:36 am
I don't eat pork for vaguely religious reasons, but for this I'd be willing to make an exception.

Wow.
Abstention from pork is forbidden by my religious beliefs, which is much more convenient.

I’ll have to try the baking soda trick, I ate a late lunch but the combination of Christine’s pics and the magical words “baste” and “rendered fat” have made me hungry.

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Marshall Gelb
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Re: Crisping Pork Skin

#4 Post by Marshall Gelb » January 29th, 2019, 4:41 pm

Gentlemen: If Christine suggests it......just do it! The Bo Ssam is simply amazing and I can't wait to try that porchetta! flirtysmile



Cheers!
Marshall grouphug
A quién tiene buen vino no le faltan amigos.

GregP
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Re: Crisping Pork Skin

#5 Post by GregP » January 29th, 2019, 5:20 pm

Christine,

We do a very old Chinese method (of brushing on vinegar and salt slurry the night before and then wiping dry prior to cooking), works pretty well without failure, we always end up with a very crispy and crunchy skin. Just blast it under broiler for the last 10 minutes or so, skin side up. Or just cover completely with a thick layer of salt prior to cooking, and then under broiler, as above. Never fails.

Will try your new method next time, just curious.
G r e g P i a t i g o r s k i
I T B - i s k a r a n u w i n e

julianseersmartin
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Re: Crisping Pork Skin

#6 Post by julianseersmartin » January 30th, 2019, 1:41 pm

This also works with chicken wings (or any other animal really) - baking soda increases the speed of the maillard reaction which is what we're looking for when trying to crisp skin or brown meat.

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CliftonD
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Re: Crisping Pork Skin

#7 Post by CliftonD » January 30th, 2019, 1:43 pm

Yes, I find baking soda to be quite helpful - although I'm undecided on scoring before or after applying...
D - o - n - g

Christine Huang
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Re: Crisping Pork Skin

#8 Post by Christine Huang » February 2nd, 2019, 7:04 pm

I apply the baking soda after scoring, usually. I made Momofuku’s Bo Ssäm tonight with a skin-on picnic shoulder and the skin was so crunchy!
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Jay Miller
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Re: Crisping Pork Skin

#9 Post by Jay Miller » April 9th, 2019, 12:31 pm

Marshall Gelb wrote:
January 29th, 2019, 4:41 pm
Gentlemen: If Christine suggests it......just do it!
Words to live by. Or at least to cook by.
Ripe fruit isn't necessarily a flaw.

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C. Mc Cart
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Re: Crisping Pork Skin

#10 Post by C. Mc Cart » April 9th, 2019, 1:01 pm

Wow. Guess I just made my weekend plans.
Chris

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