I have a question about the recipe "Porchetta" from Sara Jenkins. to get the crispy crackling, is the blasting at high temperature in the beginning or broiling at the end needed? If so , how much time at what temperature and when?
Re-read the recipe carefully. There is no high temperature blasting in this recipe. The oven stays at a constant 250 deg. F throughout the entire process.
The crispiness comes from the fat being rendered out of the skin over 6-8 hours.
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