17 June 2020
Scully thought he knew all there was to know about getting a good crackling on his pork belly until , in 2009, at a food show in Sydney, he learnt the real secret. It was passed on to him by a woman in her late 70s. Scully didn’t get her name but he did get her secret of rubbing half a lemon all over the pork skin, squeezing out the juice as you go, before sprinkling the salt over. It paves the way to crackled glory.