Prok Hocks Skin Crackling by using Combi Oven

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Joined Nov 19, 2020
Hi Chefs,
I need some help here.

In my kitchen, we sale lot of braised deboned pork hocks, what we always do is using salamander roast the hocks skin until skin become almost crackling, by doing that someone need to rotate pork hocks to make sure it cook skin evenly, then we braise them.

We have a combi oven, do you guys have any suggestions to crackling( doesn't need to be hard sell, "bubbles" are fine) pork hock skin by using combi oven? 250/275/300 degree celsius? only for the skin, we finish cooking pork hocks by braising in it oven.

Thanks!
 
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