best crackling?

[grungegoblin]

How on earth do you cook a joint of pork and produce cracking which rises and is really crunchy ? I've tried a number of things but just cant get it right ...help?

[sarah_louise]

Oven to maximum before you put it in for a long time.
Score it heavily. Loads of salt.

Not healthy but delicious and works every time.

[sarah_louise]

Correction.
Run Oven to maximum before you put it in.
Put joint on top shelf
Give it 10 minutes at this temperature
Adjust to normal temperature for cooking.

Remember to score it heavily. Loads of salt.

Not healthy but delicious and works every time

[natalie_1982]

I remove joint from any wrapping the night before so that it dries out nicely, and then remove joint from fridge in the morning so it is room temperature when it goes in the oven. I score the skin and run lots of salt in - unhealthy but delicious.

Mmmm, I want some now.....

[puddicat]

some say pour boiling water over the skin first, i have never done that,me i make sure its well scored a tad of rock salt if liked and massage in some vegetable oil,put oven on gas mark 7 electric 220c,cook till the crackling starts tocrisp,then reduce heat and cook till ready,i always put some water at the base of the tray keeps the meat moist!,and rest for 15/20minutes before carving bon appetite!!!

[Im a BusyBee]

i always cook all my meat in the slow cooker. with pork once its cooked and im ready put roast bits in the oven i cut the rind off the meat (it nearly falls off actually) and i lay it on top of some of the stuffing which i put in the oven - oven on a high temp. my daughter and i like soggy stuffing, son and hubby crispy. its lovely with meat fat soaked in it. And i guarantee you perfect crackling everytime with no added salt or oil and every single bit of it will melt in your mouth!no waste.

[kpinsiff]

When I did it I didn't use salt or oil. Just dried out the skin with kitchen towel and left it uncovered in the fridge for a couple of hours. Then put it in a very hot oven and then reduced the temperature to normal after 10 minutes. The skin crackled in the first ten minutes and was lovely and golden with a perfect crunch when it was all cooked through. Amazing!

[Donquixote]

THE most important thing... good quality pork!

You'll never get good crackling from poor meat. Other than that, just score lightly, rub a very small amount of olive oil over the skin using your hands, then rub again with a little sea salt. Place in a moderately hot oven (200C-ish) and allow to roast slowly.
I know this goes against what some others have posted but it works for me every time.

[puddicat]

agree don, trouble is these days you dont tend to get alot of crackling fat on pork unless you are buying from a really good butcher,sorry busy dont like slowcookers for doing a roast,they are ok for cheaper cuts of meat,but it nearly broke my heart when i went to work to find that a colleague had put a beautiful piece of topside in the slow cooker, it was so tough and grey looking and had no taste!!!