Crackling

Morty_007

i'll second the boiling water route. I score the skin loads then put joint in a tray over the sink and pour at least 2 kettles of boiling water over it. You will see the skin shrink back a little. No salt, just into the oven as normal and GORGEOUS crackiling!! you must score it thought. Any big bits left unscored are just chewy!

LittleVoice

Also, is it an urban myth that if pork has been frozen it isn't possible to get good crackling on it?

Fruball

I bought a loin of pork yesterday which had a nice piece of fat on it. My mum always manages to get a really good crackling on it but mine is usually a bit under par so I looked online yesterday and followed some tips.

Result = average crackling

BUT the further advice was if its not as good as you want it, take it off the meat and blast in the microwave for between 1 and 2 minutes.

It is VERY alarming and sounds like its going to explode, so cover it, but the result is well worth it - I gave it 1 min and it looked and was a bit dubious but gave it another 30 seconds then left it a couple of mins and now I have the most perfect pieces of mega crispy crackling now and as the kids don't want to try it.. Its all MINE

Hope that helps someone

Sublime_2

I usually score the skin, pur boiling water on it, and rub with salt. For the last 1/2 hour, I remove and bake next to the joint of meat; crisps it up to perfection.

Morty_007

Sublime wrote: »

I usually score the skin, pur boiling water on it, and rub with salt. For the last 1/2 hour, I remove and bake next to the joint of meat; crisps it up to perfection.

I do the boiling water too but I don't even bother with the salt...it actually doesn't need it!!

Sublime_2

Morty_007 wrote: »

I do the boiling water too but I don't even bother with the salt...it actually doesn't need it!!

I like the taste.

Morty_007

Sublime wrote: »

I like the taste.

Lol, me too but its bad for you

HannahIOW

Depends on how good the piece of fat/skin is for me, sometimes I get a really lovely bit of crackle and sometimes no matter what I do it won't crisp up. I just rub salt into the skin, then baste it a few times with the fat from the meat.

meritaten

I always score the pork skin a bit more with my OHs Stanley knife. the butchers are a bit mean with their scoring! then rub with oil and rub some salt in and sprinkle more on! I dont use much salt in cooking and pork crackling is a treat! then roast the joint - if the crackling isnt very good I take it off and put it in the oven for ten minutes or so while the pork is resting! (but i dont have to do this often - usually the crackling doesnt make it past the resting time! people help themselves!)

Sublime_2

Morty_007 wrote: »

Lol, me too but its bad for you

A guilty pleasure. I use Seasalt, which is lower in sodium. :A