Cracking into a perfect piece of crispy pork belly or roast with shatteringly crunchy skin is one of life’s greatest pleasures for any meat lover. That contrast of tender, juicy meat topped with a crispy, bubbly layer of pork rind is hard to beat. But achieving that ideal balance of soft and crispy takes technique.
Many cooks swear by using baking soda to transform the skin into crackling. But does baking soda really have a magic effect on pork skin texture? In this detailed article, I’ll break down the science behind baking soda for crispy pork and share tips to take your rind game to the next level.
Why Use Baking Soda for Crispier Pork Skin?
Baking soda otherwise known as sodium bicarbonate, is a base rather than an acid. It has a pH of around 8 which is higher than baking powder, yeast, or flour. When rubbed directly onto raw pork skin, the alkaline baking soda raises the pH level of the skin.
This chemical reaction produces several effects that aid crisping
- Draws moisture out of the skin through an absorbing action
- Weakens protein bonds in the skin to tenderize it
- Helps the skin puff up and blister when cooked
- Improves browning through Maillard reactions
By kickstarting these physical and chemical changes, the baking soda primes the pork rind to become ultracrisp. Later, the high dry heat of the oven or grill finishes the process, crisping and crackling the tenderized skin.
When Should You Apply Baking Soda to Pork?
There are three possible stages when baking soda can be used on pork:
Before Cooking
Rubbing baking soda directly onto the raw pork skin and letting it rest for at least an hour is effective. The baking soda will begin dissolving skin proteins and leeching out moisture so the skin cooks up crisper. Rinse off the excess before cooking
During Cooking
Some recipes suggest sprinkling on a light coating of baking soda partway through roasting or grilling to revitalize the crisping process.
After Cooking
Brushing on a diluted baking soda solution after cooking will further dry and set the pork skin, especially if it didn’t quite crisp to your ideal texture.
No matter when you apply the baking soda, be sure to wash off any excess from the raw pork later with water or vinegar before eating. Consuming large quantities of pure baking soda is not recommended.
Step-by-Step Guide for Perfect Crispy Crackling
Follow these tips for shatteringly crisp, puffy pork rind every time:
Prep the raw pork – Pat the skin extremely dry. Chill uncovered in the fridge overnight to dehydrate the skin. Pour boiling water over the skin, then pat dry again. Score the skin by cutting slits 1⁄2-inch apart.
Apply the baking soda – Rub a generous amount of baking soda over the skin, massaging it in well. Let rest 1-2 hours. Rinse off excess soda with cool water. Pat very dry again.
High-heat cooking – Roast at 300°F for 45-60 minutes until nearly cooked through. Increase temperature to 450°F+ and cook 10-20 minutes more to puff the skin.
Extra crisping – (Optional) Brush skin with baking soda and water solution after cooking then return to oven 2-5 minutes.
Resting – Let pork rest after cooking before slicing for crispy crackling that stays intact.
Baking Soda Ratios for Best Results
The amount of baking soda needed varies based on the size of the pork:
- Small roast or chops: 1⁄2 tsp per pound
- Large roast or shoulder: 1 tsp per 2-3 pounds
- Whole suckling pig: Up to 1⁄4 cup baking soda
Use less baking soda for shorter marinating times. For reference, a standard box of baking soda contains about 113 grams.
What About Vinegar and Salt?
Many crispy pork recipes also call for vinegar and salt along with the baking soda:
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Vinegar helps “set” the skin after cooking by neutralizing excess baking soda.
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Salt draws out moisture just like baking soda does. Use it in a dry rub only.
So while vinegar and salt support the effects of baking soda, the baking soda itself provides the major crisping power.
Tips for Maximizing Crispness
Here are some extra pointers for shatteringly crisp pork skin:
- Avoid moist marinades on the skin itself – season under skin only
- Air-dry pork in the fridge uncovered for 24 hours before cooking
- Cook skin-side up to avoid braising the skin in its own fat
- Flip pork over briefly at end to crisp any skin touching the pan
- Let pork rest after cooking so the crackling stays put when slicing
Frequently Asked Baking Soda Questions
Still have questions about how to use baking soda for crispy pork skin? Here are some common FAQs:
Does baking soda give crackling or just crispy skin?
Baking soda can produce true crackling with bubbled blisters, not just dry crispiness.
Should I rinse off the baking soda before cooking?
Yes, rinse away excess soda to prevent unpleasant flavors in the meat. But leave a light coating for maximum effect.
What about scoring the skin?
Scoring or poking holes in the skin can help fat render and moisture escape for improved crispness. Use together with baking soda.
Is baking powder the same as baking soda?
No, baking powder contains baking soda plus an acid like cream of tartar. It won’t have the same crisping effect.
Achieving the Perfect Balance
Crispy pork skin is all about achieving the right balance between moist, tender meat and shatteringly crisp rind. While baking soda can help kickstart the chemical process of crisping, heat is what finishes the job.
Be sure to thoroughly dry the raw pork, allow ample air flow for cooling, and use high heat for the ultimate crackling texture. With the right technique, you can enjoy both melt-in-your-mouth pork and texturally appealing crispiness in each mouthwatering bite.
What’s your best trick for getting picture-perfect crispy pork belly or roast pork? Share your tips and tricks in the comments below!
Frequency of Entities:
Baking soda: 16
Pork skin: 15
Crispy: 11
Crackling: 7
Pork: 7
Moisture: 6
Cooking: 4
Salt: 3
Vinegar: 3
pH: 2
Pork rind: 2
Roast: 2
Chemical reaction: 2
Raw pork skin: 2
Protein bonds: 2
Puff up: 1
Blister: 1
Maillard reactions: 1
Tenderized skin: 1
Oven: 1
Grill: 1
Three stages: 1
Before cooking: 1
During cooking: 1
After cooking: 1
Excess: 1
Consuming large amounts: 1
Shatteringly crisp: 1
Puffy: 1
Prep the raw pork: 1
Pat dry: 1
Chill uncovered: 1
Dehydrate the skin: 1
Boiling water: 1
Score the skin: 1
Cutting slits: 1
Generous amount: 1
Massaging it in: 1
Rinse off excess: 1
Cool water: 1
Pat very dry again: 1
High-heat cooking: 1
Roast at 300°F: 1
Nearly cooked through: 1
Increase temperature to 450°F+: 1
Cook 10-20 minutes more: 1
Puff the skin: 1
Extra crisping: 1
Baking soda solution: 1
Return to oven: 1
Resting: 1
Before slicing: 1
Crackling stays intact: 1
Varies based on size: 1
Small roast/chops: 1
Large roast/shoulder: 1
Whole suckling pig: 1
Shorter marinating times: 1
Standard box of baking soda: 1
Set the skin: 1
Neutralizing excess: 1
Dry rub only: 1
Avoid moist marinades: 1
Season under skin only: 1
Air-dry pork: 1
Skin-side up: 1
Avoid braising the skin: 1
Flip pork briefly: 1
Crisp skin touching pan: 1
Let pork rest: 1
Crackling stays put: 1
True crackling: 1
Bubbled blisters: 1
Unpleasant flavors: 1
Light coating: 1
Maximum effect: 1
Scoring/poking holes: 1
Fat render: 1
Moisture escape: 1
Improved crispness: 1
Baking powder: 1
Cream of tartar: 1
Right balance: 1
Moist, tender meat: 1
Crisp rind: 1
Thoroughly dry:
Perfect, crispy pork belly is easier to make than you think. Here’s how to get incredibly moist pork topped with golden crunchy crackling.
If you like bacon, you’ll love pork belly, too! Well, pork belly is the part of the pig that is used to make bacon; bacon has just been cured and smoked. No matter what you call it—crunchy pork skin, crackling, pork rinds, chicharrones, or cracklins—it tastes and feels great.
Now picture putting them together to make crispy pork belly! I know, it blew my mind the first time I tried it. In fact, it may just be the ultimate porcine pleasure. The reason why someone would cook a pork belly without the skin has always stumped me. Or without rendering the fat. When you order pork belly from a menu and get a wet, fatty chunk instead of a wafer of golden, salty skin, it’s always very disappointing.
Good news folks, this method ensures a bubbly, honeycomb-esque layer of crispy goodness every single time. See, the trick to perfect skin is keeping moisture at bay. Some people turn the skin upside down on a tea towel overnight to press out the moisture. Others use baking soda as a drying agent. Still others swear by making a lot of tiny holes in the skin’s surface (ok, this one might work, I might try it out some time in the future). My method uses salt – a natural moisture extractor.
When you put the salt on top and bake it, some kind of magic happens that joins the crystals into a solid crust. This gives your meat a Saharan-like surface. You’ll marvel at the way all those little granules join forces to create a giant salt shield. Most importantly, I’ve tested this method several times to make sure it wasn’t just a lucky accident, and I can say for sure that it works.
And you’d better believe the results are freakin’ delicious. You only need to be ready to cook it the day before you want to serve it, since the meat needs to marinate overnight.
Recipe after the pics:
