Pork Crackling

[stanbesida]

First of all I would like to wish everybody a very happy new year.
My wife cooked the pork yesterday afternoon for today's dinner, I have just sliced the pork but the crackling is like rubber, any suggestions on how to crisp it up? I have heard all sorts in the past and somebody said to drop it in the chip pan but that doesn't work, somebody else mentioned a combination microwave

[mrs_overall]

If the pork is already cooked I don't think there is anything you can do about it.

[Jugglering]

Can't you just put the crackling back into a hot oven for say 15 minutes to crisp up ? If you've already sliced the meat, just slice off the crackling, and place the pieces on a baking tray then pop it back into the oven.

[mrs_overall]

Further to jugglerings answer, one suggestion I can make is that you rub salt into the crackling and stick it under a hot grill

[vivandorron]

Simple answer is to cut off the rind and pop it into any microwave for a few minutes, I put it in a soup dish covered with a piece of kitchen paper and it never fails. Leave it for more than 2/3mins and you'll break your teeth on it.

Sorry if my reply is a bit late for you to have crispy crackling with your meal this evening.

Blwyddyn Newydd Dda (Happy New Year)........Ron

[Ethel]

I'm having pork tomorrow - I'll try the tip about the microwave, Ron :)

[kira000]

Not much use for this particular occassion, but i've found that the best crackling i've ever had has been from belly pork(1.3kg), slow cooked at 150C for 3h15m, then 15 mins at 180C.

To reaaaaally make sure of good crackling on pork, always make sure the skin is scored well- i use a stanley knife specially for the kitchen. Then dry the skin throughly with kitchen towel, before rubbing in plenty of salt and a little pepper.

[lorri24601]

i followed anthony worall thompsons tips when i last did roast pork and it worked out really crispy and yummy.

The night before, score the rind ( using existing and some new cuts )as deep as you can without getting down to the flesh,( this allows the natural fat in the rind to come out during cooking and get the rind really crunchy ).
Boil a kettle and pour boiling water over the score marks to make them open wider.
Dry rind. Sprinkle rind really well with salt then turn joint upside down placing it rind side down on to a clean tea towel,leave over night to draw out as much water as possible.
Before cooking rinse off the salt, oil the rind well,sprinkle with small amount of salt, and cook.

worked really well for me, and was not really salty as i expected.