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Pork Crackling

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Jamjar74 | 14:36 Sun 09th Oct 2005 | Food & Drink
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What is the best way to get crackling to crackle?
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I can never understand why people like pork crackling but, to show I'm not prejudiced, here's a recipe which tells you how to do it:
http://www.bbc.co.uk/food/recipes/database/roastloinofpo rkwithc_67835.shtml

Chris
Score the the meat (the top bit) with a sharp knife and rub salt into it.

cut it off at the end of cooking if it is not crackled, (or if like me, you don't like cooking it open becuase the fat burns onto your stainless steel roasting dish.) and place it in the microwave under a piece of kitchen towel.  Microwave it and it'll crackle in about a minute.

I don't know if this is nice, Im a veggie, I just make it for my family and they always fight over who supposedly has the bigger peice, so Im guessing it tastes ok.

Hot! Hot! Hot! Scoring and Salt!

Funnily enough, tonight, I have for the first time in my life cooked a sublime roast pork, with A1 Perfect crackilng.

I followed Delia's recipe from the bbc.co.uk/food website to a tee. And it worked.

Here's the recipe;

http://www.bbc.co.uk/food/recipes/database/roastporkwith crackli_67344.shtml

And the cider gravy was amazing.

I don't know if it made a difference, but I bought a joint from an Organic Free-Range butcher, and it was total melt in the mouth stuff. And it was only �6 for a joint that fed 4 people, so cheaper than a supermarket.

Enjoy!

Delia is usually correct. First of all the skin and fat has to bone dry. Score it as much as you can with a sharp knife and rub lots of salt into the scores. It may not be physically healthy but I'm sure that a nice piece of crackling (eaten as soon as the meat is out of the oven) every few months does wonders for your mental well being.

First buy pork from your local Butcher free range for choice scored fine and deep then rub a mixture of salt and lemon over all of the skin cover the joint with tin foil for half of the cooking time then uncover for the rest.

great result every time.

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