Thanks Thanks:  0
Needs Pictures Needs Pictures:  0
Picture(s) thanks Picture(s) thanks:  0
Page 2 of 2 FirstFirst 12
Results 16 to 20 of 20
  1. #16
    Join Date
    Jun 2010
    Location
    Bundaberg
    Age
    49
    Posts
    1,665

    Default

    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.

    Nude.

  2. # ADS
    Google Adsense Advertisement
    Join Date
    Always
    Location
    Advertising world
    Age
    2010
    Posts
    Many





     
  3. #17
    Join Date
    May 2007
    Location
    Pretty Sally Hill, Wallan Vic
    Age
    79
    Posts
    1,702

    Default

    Much the same as has already been mentioned.
    I apply malt vinegar all over with a generous amount of
    salt.

    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.

    Allan
    Life is short ... smile while you still have teeth.

  4. #18
    Join Date
    Feb 2005
    Location
    Sydney
    Age
    70
    Posts
    1,330

    Default margarine

    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.

    Greg

  5. #19
    Join Date
    Apr 2014
    Location
    Nambour
    Posts
    3

    Default Pork Crackling Ö...

    Quote Originally Posted by Kidbee View Post
    If you search the internet there are lots of suggestions. Score the fat and rub it with salt; apply lemon juice; pre-dry the skin with a hair dryer; rub it with beer and salt; hot oven during the initial cooking phase.

    What works for you?
    I make my pork in the Weber Q 200. Take it out of the fridge 2 hours before cooking to get the chill out of it. Cut the skin all the way through with a sharp knife in a nice pattern. For a 2.5 KG pork roast use a handful of salt and rub it in vigorously with a good lot of olive oil. Then spice it up to your liking. Preheat the Weber on high heat for at least 20 mins. then place the roast on a roasting trivet, close the lid and leave it for 25 mins. on high heat. This is for indirect roasting so you have to put a double layer of al-foil under the roasting trivet. Cut slots in the al foil so the fat can drip through.
    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.
    Carl

  6. #20
    Join Date
    Mar 2016
    Location
    Vermont Vic
    Posts
    7

    Default

    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.

Page 2 of 2 FirstFirst 12

Similar Threads

  1. Crackling hardwood flooring - HELP!!!!!
    By woodycsp in forum WOODWORK - GENERAL
    Replies: 13
    Last Post: 18th Jan 2012, 07:12 PM
  2. expired liquid hide glue and crackling affect.
    By JDarvall in forum WOODWORK - GENERAL
    Replies: 2
    Last Post: 2nd Apr 2010, 07:28 AM
  3. Red Roast Pork
    By Pagie in forum COOKING
    Replies: 4
    Last Post: 14th May 2009, 09:06 PM
  4. well i'll be!!! who likes pork ?
    By Zed in forum NOTHING AT ALL TO DO WITH WOODWORK
    Replies: 11
    Last Post: 3rd Jun 2007, 10:45 PM
  5. Pork Rib Tip Explosion
    By Randy Korr in forum SAFETY
    Replies: 7
    Last Post: 29th Jan 2007, 09:32 PM

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •