12 delicious crispy skin recipes from around the world
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.
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.
A classic Cantonese delicacy, this roast pigeon is known for its incredibly crispy skin and tender, juicy meat. Marinated with a blend of soy sauce, five-spice powder, and honey, it offers a rich, savory, and slightly sweet flavor profile.
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.
A signature Puerto Rican dish featuring a thick-cut pork chop with a crispy, crackling skin and a tender, juicy interior, often served with tostones or rice and beans.
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.
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.
A classic Georgian dish of a whole flattened chicken, pan-fried until the skin is incredibly crispy and the meat is juicy. It's typically seasoned with garlic and spices.
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.
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.
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.
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.
