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We cooked some pork belly over the weekend and part of the recipe is to "score the skin".

We have some sharp knives but nothing really worked well. It was really a battle to cut the skin. We even tried out some sharp scissors!

If you don't score the skin, you don't really get decent crackling.

Is there some technique to doing this?

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3 Answers

up vote 10 down vote accepted

I recommend (and use) a utility knife.

Not only are they fairly tough and sharp, you can adjust the blade to the depth you need (you don't want to cut too deep). And the blades are cheap to replace...

Stanley utility knife image from Amazon.com

As others have noted in the comments, be careful with this as you would with any knife: the blades may be small, but they're quite sharp.

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This is uniformly the answer I've received from asking Butchers this question (along caveat's do it very carefully). –  Ian G Sep 27 '10 at 9:28
    
+1 on being careful, one butcher I talked to warned me to hold the knife as you would normally as opposed to how you might hold one to stab (something). The reason being that holding it in a stabbing hold and pulling towards you can risk slipping and hitting the main artery in your thigh running from your heart down your leg. You can lose a significant amount of blood very quickly that way, and would probably miss out any crackling which resulted from your efforts. –  Robin Sep 27 '10 at 18:57
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The utility knife that Knives mentioned work fine, and they're pretty cheap at the hardware store, but I tend to have roofing tar or the like on any of the ones I have (and the snap blade knives I don't want to disassemble to clean after using for food)

I've only done it for ham, so I don't know if other parts are worse to cut through, but I just use a paring knife. As I don't put them against a cutting board very often, they keep their edge. I even use one of my less expensive knifes (Wustof Silverpoint), because it's got a thinner blade). I don't hold it by the handle, though -- I pinch either side of the blade, and let just enough of the tip be exposed to cut to the depth I want.

Don't use a "micro-serated" blade for this, it grabs too much and will make a mess. I don't even know that you'd want a serated blade, just a good, sharp, small knife.

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You need a utility knife which only gets used for cooking! –  vwiggins Sep 27 '10 at 10:24
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This doesn't make sense to me.

I've always used my 10" Henkels carving knife. I just hone it really well, and drag it over the skin with mild pressure.

It takes a couple of passes, but it does work.

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