"Re-crackling Pork Crackling?

katkins78

I wonder if any of you clever people can help me?

I don't eat meat at all but my husband does, so I tend to do a big piece of roast meat every couple of months and then slice and freeze the rest for future roast dinners. Now I can just about manage crackling (although always room for improvement if anyone has any tips!) but i just wondered if it possible to make the crackling crispy again once cooked and frozen?
Our local pub does a lovely pork belly with crackling which i can't imagine they do from fresh each time so it must be possible...mustn't it?

minimad1970

I've used a deep fat fryer to redo crackling and it worked ok.

marmitepotato

Pop it under a hot grill. That's what I do.

katkins78

Oh lovely, thank you! It is definately possible then.

Would it work if I reheated the meat in the oven then just quickly pan-fryed the skin do you think? Or if I did deepfry a whole portion would I be able to keep the meet part soft, if you see what I mean?

Sorry for all the questions:D

katkins78

Oh Marmite Potato, I've just seen your post, thank you.

I'll have a go both ways I'm sure either will be more successful than my "just reheat it in the oven" approach, which sadly was 'rubbery' not 'lovely':(

It's a shame pork belly is so expensive these days, afterall it's mainly fat!

marmitepotato

No problem Katkins. I usually take all the crackling off the meat and pop it under a hot grill. It's the very easiest way to do it, but keep a eye on it as it crackles up very quickly and can soon become burnt. Sadly my family have often had to eat my burnt offerings!

Good luck.