Thread: Getting Perfect Pork Crackling
3rd Jan 2014, 11:44 AM #16
For those who have a spit on the barby....
First select a straight grained length of hardwood around 1-1/2" square and 2' long. Turn down to a truncheon shape and finish with hard burnishing oil.
Buy a cheap rolled up supermarket godknows-what-bit-of-the-pig-this-came-from "joint".
Buy some extra pork rind.
Score all the skin really deeply, no wider than 1/2".
Shove the extra rind in amongst the netting to ensure that all the meat is covered. Add any stuffing you desire at this point also.
Let it sit in the fridge for a day at least, uncovered, to dry the skin out.
Thread it on the spit and throw on plenty of salt, if the skin is really dry spray it lightly with oil so the salt will stick. Cook on a high heat to crisp up the skin, then you may turn the heat down. The skin acts as a sort of 'shell", keeping most of the juices inside the meat and allowing slow tender cooking without drying out the meat; so if the meat is likely to be tough this works really well. If the meat is a better quality them just blast it from start to finish at a high heat until done.
When cooking has finished, allow the meat to rest for about 20 minutes before removing the spit and the netting. Keep all family members, house-guests and other undesirables OUT of the area by brandishing the truncheon and making threatening noises. Some of the crackling will just fall off, the rest will need to be gently cut away. Break it up into small pieces; at all times though you need to keep the truncheon within easy reach and don't allow yourself to be distracted. Serve alongside the sliced meat.
If you don't posses a woodlathe, them a cut down mattock handle will do. For those who are still in the honeymoon stage of their relationship and prefer not to perform acts of crackling related violence; explain to your other half that they may only 'sample" the crackling before dinner providing that they ask really really nicely.
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28th Feb 2014, 05:04 PM #17
Much the same as has already been mentioned.
I apply malt vinegar all over with a generous amount of
Like "Chief Tiff" I need a weapon nearby to ward off the
hungry peasants. Everyone claims to want "just a little bit"
of the crackling but they risk losing a finger when I am
wielding the carving knife.
AllanLife is short ... smile while you still have teeth.
1st Mar 2014, 09:43 AM #18GOLD MEMBER
- Join Date
- Feb 2005
Tastiest pork is the forequarter, boned, always remove any plastic/other wrapping to leave naked skin
Salt is the key. But it is hard to get an even coverage as it clumps or falls off
Now.....The trick is to have the salt stay evenly on the skin during the cooking stage.
Oil may work, but is doesn't hold salt on the side of the pork roast well.
Not sure about the use of lemon? try and see I guess.
Dry, score, etc etc as everyone else says, then cover all the skin with a coating of margarine.
Sprinkle sale evenly onto the margarine. evenly all over all skin.
I use table salt, but course may work. again......try both to see what works for you
Bake high for 20 minutes or so, then lower temp to cook meat.
If not happy with cracking towards the end, 20 mins before serving, cut it from the meat leaving fat on the cracking ,to allow heat under the skin as well as the top.
14th Apr 2014, 10:16 PM #19New Member
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- Apr 2014
Pork Crackling Ö...
After the 25 mins. you can have a quick look, then reduce the heat to somewhere between low and medium and continue roasting for another 90 mins. You will get lovely crackling !!!
This requires a bit of experience but after 2 or 3 roasts you should know how to refine the outcome. I have got it down to perfection and always enjoy beautiful roast pork with crackly.
I believe the high heat and lots of salt at the beginning are the main part. The other is temp. control.
5th Aug 2018, 06:28 PM #20New Member
- Join Date
- Mar 2016
- Vermont Vic
Something I've tried recently. Have done it twice with good results. Spray the skin with Canola Oil Spray and sprinkle with salt, then pop in the oven. Crackles up nicely.
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