Crackling out of left over pork skin?

[Fatkittythinkitty]

Help a veggie out!

I've got pulled pork slowly cooking for tea for my carnivorous family.

The recipe tells you to discard the skin after cooking and before pulling the pork. This seems a shameful waste and my son loves a bit of crackling. I've never made it though.

How would I turn this already cooked skin into crackling? Just take it off the cooked pork joint and whack it in a very hot oven? Or do I need to do something to it?

Tia

Yes! I do pulled pork in the slow cooker fairly often. The skin and fat get a good salting and go on a rack over a pan in the air fryer. As hot as it goes for as long as it takes. Don't waste it!

You need a dry heat to make crackling and a dry skin.

Salt the skin and let it dry out in the fridge overnight (if you have time) you also want to prick lots of tiny holes in the skin but not too deep. Brush with vinegar and cook at around 220°c