Getting crackling on pork.

[flobadob]

I cooked pork on Sunday for the first time. I followed a BBC recipe from a website. It said score the fat, cook at 230C for 25 minutes and then for 35 minutes per pound at 190C after. I followed these instructions and found it to be a little overdone but nice but the crackling did not crispen up. Are there any methods which will work?

[dickythecook]

Silly question flob, did the pork have skin on, or was it just the white fat?

[grasscarp]

I thought you had to rub salt into the fat.

[craft1948]

I used to score the fat, put some oil on some kitchen roll, dip it in salt, then rub all over the fat.

[Ratty2E]

I always take the skin off and cook it seperately. It has to be dry so dab well with kitchen paper and rub a little oil and a lot of salt into both sides. I put it in the oven at the same time as the roast potatoes and because the bottom of it is not being 'steamed' by being next to the meat it crisps up perfectly.

[jake-the-peg]

You've got to get the skin really dry.

Get it out and dry it with kitchin paper then score it and rub in lots of salt and leave it for 10-15 minutes or so

The salt should have absorbed lots of moisture - brush all that off and rub more salt in before putting in the oven.

(Not to be recommended for those with heart complaints!)

[pdust]

i used to wash the meat, dry it all off on kitchen roll, score it, rub a bit of oil on it and sprinkle with a bit of salt then cook for 20 mins at gas 9 and turn it down to whatever temp for rest of cooking time..... almost always turned out crispy

[dickythecook]

It is the skin that makes the crackling. The skin should be scored through to the fat underneath. It should be dry and at room temp if poss. Give it a good dredging of salt and put into a very hot oven for 20 to 30 mins. When the crackling is brown enough lay a piece of foil over the top and turn the oven down to 180 c. Works for me every time.

[jake-the-peg]

PS if it's still not quite there the careful application of a blowtorch can work wonders!

[flobadob]

Sorry, I thought it was the fat that gave the crackling. As I say, new to pork. I got another one on now. I patted it out, salted, left 15 minutes, patted and salted again. I'm going to follow the same procedure as last time except cook the second stage in less time.

[SlackAlice]

This thread is making my mouth water ☺

[vodkancoke]

Jamie's way of doing it works every time for me. I always have amazingly crunchy crackling...just follow number 2 in the method

http://www.channel4.c...d-bristol-pork-recipe

[flobadob]

One problem with that recipe cokey is that I don't want to wait around for 8 hours this evening before we have the dinner. Things to do and all that.

[vodkancoke]

Nooooo I meant prepare it that way....I certainly don't cook mine for 8 hours! lol Thats why I said just follow number 2 of the method, how he prepares the skin.

[cupid04]

score it, rub fat and salt and cook in a very hot oven for the first 20 minutes
then turn it down from 8 to 6 [gas] don't know the electric equivalent.

[cupid04]

did you have apple sauce?

[Brinjal]

If it fails to crackle remove from meat and stick under the grill for a couple of minutes