crispy skin Recipes
10 delicious crispy skin recipes from around the world
Cochinillo Asado (Segovian Roast Suckling Pig)
A quintessential Spanish celebration dish from Segovia, this roast suckling pig is renowned for its incredibly tender meat and shatteringly crisp skin. The young age of the pig is crucial for achieving this delicate texture.
Leitão à Bairrada (Bairrada-Style Roast Suckling Pig)
A quintessential Portuguese regional specialty from Bairrada, this dish features a whole suckling pig roasted to achieve incredibly crispy skin and tender, succulent meat. Traditionally cooked in wood-fired ovens, it's a celebratory dish perfect for gatherings.
Leitão da Bairrada (Bairrada Roast Suckling Pig)
An iconic dish from the Bairrada region of Portugal, this roast suckling pig is renowned for its incredibly crispy, crackling skin and exceptionally tender, succulent meat. It's a celebratory dish often served at special occasions.
Schweinebraten (German Pork Roast with Crispy Crackling)
A classic Bavarian Sunday dish, this Schweinebraten features a succulent pork shoulder roasted to perfection with incredibly crispy crackling, served with a rich gravy made from the pan juices. It's a comforting and impressive centerpiece for any meal.
Peking Duck
Beijing's most celebrated dish - lacquered duck with incredibly crispy skin, traditionally served with thin Mandarin pancakes, sweet hoisin sauce, and crisp scallion and cucumber matchsticks.
Thịt Heo Quay (Vietnamese Crispy Roast Pork Belly)
An iconic Vietnamese celebration dish, Thịt Heo Quay features succulent pork belly roasted to perfection with incredibly crispy, crackling skin. This recipe guides you through achieving that coveted crunch and tender interior.
Vịt Quay (Vietnamese Roast Duck)
A classic Vietnamese celebration dish, Vịt Quay is a whole duck lacquered and roasted to achieve incredibly crispy, golden-brown skin and succulent, flavorful meat. This recipe draws inspiration from Chinese roasting techniques.
Pollo a la Brasa (Peruvian Rotisserie Chicken)
A beloved Peruvian national dish, this Pollo a la Brasa features a whole chicken marinated in a savory, spiced mixture and then slow-roasted until the skin is incredibly crispy and the meat is juicy. Traditionally cooked on a rotisserie, it can also be adapted for a home oven.
Pan-Fried Barramundi with Lemon-Garlic Butter
Experience Australia's iconic native fish, pan-fried to achieve irresistibly crispy skin. Barramundi, found in tropical waters, is a cornerstone of Australian seafood cuisine, elevated here with a simple yet flavourful lemon-garlic butter sauce.
Pan-Fried Barramundi with Native Australian Flavours
Experience Australia's iconic fish, barramundi, cooked to perfection with a shatteringly crispy skin and moist, buttery flesh. This recipe highlights native Australian ingredients like lemon myrtle and finger limes, offering a unique culinary journey.