METHOD

Crucial steps to crispy pork crackle:

• Score the skin in thin strips, about 5mm (0.2inches), with a VERY SHARP KNIFE OR BLADE

• Using the smart oven AIR FRYER tray and rack, place the rack so it sits across the tray on the edges, like a cross.

• Place the piece of meat on the rack, skin side up, and slowly pour about 1.5 ltr of boiling water over the skin so that the skin puckers up and tightens. This helps release any moisture in the skin, helping to dry it.

• Drain away the water, then line THE PAN with several paper towels. Pat the meat dry and place into the paper lined tray skin side up.

• Cover liberally with the fine salt and place in the fridge overnight uncovered to dry out (min 4 hrs).

• Removed from fridge 1 hr before cooking.

• Place the smart oven AIR FRYER rack to the middle rung and preheat to 230’c air fry (446’F).

• Rinse off fine salt and pat the pork dry.

• Place the pork back onto the rack and nestle it correctly into the tray.

• Brush with olive oil and sprinkle with flake salt.

• Bake on air fry mode for 35 mins, then change setting to roast and reduce heat to 150’c (302’F)  for a further 45 mins.

• Meanwhile, steam the bao buns and prep all the veg and condiments and place on a large platter.

• Allow pork to rest for 20 mins in a warm spot covered with foil.

• Slice as thinly as possible - stylist hack! use a pair of scissors to get through the crispy crackle then slice the meat with a sharp knife.

• Eat piled into soft warm bao with as many or as little condiments as you like.