crispy skin is the reward for a well-roasted pernil. There are two keys to achieve a perfectly browned and crisp layer of skin. First, roast the pork uncovered. While you might typically cook pork ...
1 kg pork shoulder (with a good bit of fat marbled) – sliced into thinner slightly more uniform pieces lengthways, make sure the rind and top layer of fat is removed 1. Prep the Siu Yuk – pat ...
skin side up, and cook it for twenty minutes at 140°C Then increase the heat to 200°C and cook the pork for another fifteen minutes. Now check to make sure the crackling is nice and crispy.