Crackling

marmalize

i also go with the kettle of boiling water and salt rub...always lovely and crunchy....

v8monkeyboy

I rub it with salt and stick bits of bay leaf in between the scores, then leave it for a few hours.

Then I pop it in a reaally hot oven until the skin starts to bubble (usually about 30 mins to an hour), then turn the oven down to a medium temp in order to cook the meat.

When the meat is done, I whip off the crackling to keep it crunchy

This has always worked for me, and we have it every year for our Danish Christmas dinner

valk_scot

Bleaurgh, pig fat and pig skin, ick. None of us like it. And the calories, and the saturated fat, and the little hairs you get on it. Ick!

I cut it off the joint asap and hang it up in strips for the birds.

McKneff

ooh I love crackling so much I could make a blumming sandwich of it...........

I have to take the hairs of it though

I wonder how many people are cringing just right at this moment.:rotfl::rotfl::rotfl:

oldandhappy

Morty_007 wrote: »

Lol, me too but its bad for you

sea salt then........... its actually good;) for you but brain washing has got it the way

Blackpool_Saver

Hmmm, nobody has commented about the original posters idea, only talked about what THEY do.

betterlife

oh i love crackling aswell i use a lighter to singe hairs and if i buy from butcher i tell him to make sure theres no nipples on it :eek:

TonyMMM

Sublime wrote: »

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

That's a new one ... all the evidence I've seen says otherwise ?

olivetti

v8monkeyboy wrote: »

I rub it with salt and stick bits of bay leaf in between the scores, then leave it for a few hours.

Then I pop it in a reaally hot oven until the skin starts to bubble (usually about 30 mins to an hour), then turn the oven down to a medium temp in order to cook the meat.

When the meat is done, I whip off the crackling to keep it crunchy

This has always worked for me, and we have it every year for our Danish Christmas dinner

This is the method I now use, perfect crackling every time. All other methods have been hit and miss, in my experience.

Sublime_2

TonyMMM wrote: »

That's a new one ... all the evidence I've seen says otherwise ?

I use a lower sodium one. Should have clarified.