Crosswords1 min ago
Foolproof Pork Crackling Please!
50 Answers
I'm doing a huge joint of pork today but for some reason the last couple of times I've done it I've not been happy with the crackling, even though I'm not doing anything different. So does anybody have a foolproof way of crisping it up please? Joint is in tray and I've patted skin/ fat dry so far.
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Quite deeply score the fat close together approx 1-2 cm apart, rub with olive oil sprinkle lots of sea salt over it and rub all over.
wack the oven up full blast and put the meat in uncovered, turn the oven down to about 170c
after about an hour brush more olive oil over and sprinkle a little more salt.
wack the oven up on full blast for the last 10-15 mins.
Dave.
wack the oven up full blast and put the meat in uncovered, turn the oven down to about 170c
after about an hour brush more olive oil over and sprinkle a little more salt.
wack the oven up on full blast for the last 10-15 mins.
Dave.
Aunty Beeb to the rescue!
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From my link above (and also mentioned by Dave):
"If you find that the crackling isn't as crispy as you'd like near the end of the roasting time, turn the heat up and cook for a further 10-15 mins. Be careful not to overcook the meat though, as it will become dry"
Are you whacking up the heat enough at the end of the cooking time?
"If you find that the crackling isn't as crispy as you'd like near the end of the roasting time, turn the heat up and cook for a further 10-15 mins. Be careful not to overcook the meat though, as it will become dry"
Are you whacking up the heat enough at the end of the cooking time?
If you dry it why would you then add oil?
It should be dry, scored and salted.
Should be cooked on high for an hour then turned down whilst the rest of the joint cooks.
I have never had soggy crackling cooking it in this manner.
If however it fails cut the crackling off the pork once it is cooked, pop on a tray and stick under a very hot grill but keep an eye on it as it will burn.
It should be dry, scored and salted.
Should be cooked on high for an hour then turned down whilst the rest of the joint cooks.
I have never had soggy crackling cooking it in this manner.
If however it fails cut the crackling off the pork once it is cooked, pop on a tray and stick under a very hot grill but keep an eye on it as it will burn.
the others didnt work.
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Hopefully these will.
Dave.
http://
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Hopefully these will.
Dave.
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