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Crispy Pork Belly -- What is the role of vinegar?

iPat | Oct 3, 2017 03:41 AM

I see quite a number of recipes for crispy pork belly/pork crackling that ask you to rub vinegar/lemon juice on the skin to make it crisp.

What exactly does the vinegar do to the pork skin? Can anyone give me a scientific explanation for this?

I can understand the part that uses salt to draw out the moisture in the skin for a crispier result, but I cannot understand the role of the vinegar at all.

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