Mark Best is a legend of Australian cooking. Not only does his restaurant, Marque, consistently receive three chef’s hats in the Good Food Guide (for the past seven years), but he repeatedly receives accolades – Chef of the Year, Restaurant of the Year… you name it, he’s got it.
In the lead-up to Christmas, Best Home Chef asked Mark the most important question on everyone’s lips: how to perfect crackling.
Best says the key is to choose the most delicious pork available. He suggests rare breed pork – such as a Wessex Saddleback – and chooses the loin which has a lot of intra-muscular fat. The rest is easy. Keep the pork in the fridge overnight, score the skin and fat with a sharp serrated knife and then massage oil, pepper and plenty of salt into it. Place the pork in a hot oven at about 260 or 270 degrees so the crackling really puffs and enjoy the results.
Watch this video and take notes. You’re learning from the Best Chef!
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