Score
Scoring a joint of meat has several purposes. It allows for a crispier outer edge (such as for pork crackling), increases the absorption of flavour (if using a marinade) and also stops the meat distorting during cooking, as cooked fat tends to shrink and tug the meat with it.
Simply make shallow slashes in the skin of a meat joint, such as pork, chicken and duck, before roasting or rubbing in a marinade.
![Score](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/08/289864-1-eng-GB_172.jpg)
Recipe using the score method:
Pork belly with chorizo, shallot and bean stew
Pulled pork with okonomiyaki (Japanese savoury pancakes)
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