Perfect crackling
Discussion
Cut the string off the joint and get a seriously sharp knife (like a Stanley Knife with a new blade) and score the skin in a nice criss-cross pattern. It doesn't matter if you go though to the fat.
Then, boil the kettle and pour it over the joint. This will make the skin contract slightly and open the criss-cross pattern.
Of course, you'll want it over the sink when you do this on a rack or do it in the tin and use the water for the gravy base.
Once you've done the boiling water bit, pat it dry with kitchen towel and liberally sprinkle with salt. Tie it back up again with new string.
Whack in in the oven on the highest setting for about 20 mins to get things going then turn it down to a sensible level to cook the joint properly.
If the crackling isn't done when the meat is, cut the crackling off and cover the meat to rest.
While this is happening, put the crackling back in the oven on a high setting till it's, er, crackly
Enjoy with Apple sauce.
Then, boil the kettle and pour it over the joint. This will make the skin contract slightly and open the criss-cross pattern.
Of course, you'll want it over the sink when you do this on a rack or do it in the tin and use the water for the gravy base.
Once you've done the boiling water bit, pat it dry with kitchen towel and liberally sprinkle with salt. Tie it back up again with new string.
Whack in in the oven on the highest setting for about 20 mins to get things going then turn it down to a sensible level to cook the joint properly.
If the crackling isn't done when the meat is, cut the crackling off and cover the meat to rest.
While this is happening, put the crackling back in the oven on a high setting till it's, er, crackly
Enjoy with Apple sauce.
Dry the skin with paper towels and score it a lot with a Stanley knife or similar, almost through to the meat. Rub liberally with salt and place joint uncovered in the fridge for several hours, ideally overnight. Remove from fridge, and pat skin dry with paper towels to remove the moisture drawn out by the salt.
Cut some onions in half to rest the joint on. This will raise the joint up to ensure all the rind will crackle properly.
Place into an oven at a very high setting (230c) for at least 20 minutes. This will start the crackling off. Then reduce the heat down to 170c, and cook until the internal temperature of the joint reaches around 60-65c. Turn the heat back up to 230c for another 20 mins, which will bring out the crackling to perfection. Take joint out and allow to rest for 15 mins.
(Good quality pork also makes a difference... supermarket stuff doesn't usually come up as well as stuff from a butchers or a farm shop, probably partly because of the way the supermarket stuff is packaged.)
Some of mine... please control your drooling.
Edited to update photo URLs.
Cut some onions in half to rest the joint on. This will raise the joint up to ensure all the rind will crackle properly.
Place into an oven at a very high setting (230c) for at least 20 minutes. This will start the crackling off. Then reduce the heat down to 170c, and cook until the internal temperature of the joint reaches around 60-65c. Turn the heat back up to 230c for another 20 mins, which will bring out the crackling to perfection. Take joint out and allow to rest for 15 mins.
(Good quality pork also makes a difference... supermarket stuff doesn't usually come up as well as stuff from a butchers or a farm shop, probably partly because of the way the supermarket stuff is packaged.)
Some of mine... please control your drooling.
Edited to update photo URLs.
Edited by calibrax on Saturday 6th February 00:28
Edited by calibrax on Saturday 6th February 00:31
I agree with Calibrax that leaving in the fridge, uncovered, overnight, to let the skin dry out is the best way to guarantee crackling.
However, if despite your best efforts, the skin still isn't crackling, cut it off and nuke it between two plates in the microwave.
It will sound as though WW3 is kicking off, but it really works. Thanks to PHer 'Don' for this tip.
However, if despite your best efforts, the skin still isn't crackling, cut it off and nuke it between two plates in the microwave.
It will sound as though WW3 is kicking off, but it really works. Thanks to PHer 'Don' for this tip.
As has been said, score the skin well with a knife, then pour a kettle of boiling water over it, pat dry & leave in the fridge uncovered for at least 4 hours or preferably overnight.
When ready to cook, sprinkle with a little fine salt, then 220c for 20-30 mins, reduce to 180c for the remainder.
100% guaranteed crackling heaven.
When ready to cook, sprinkle with a little fine salt, then 220c for 20-30 mins, reduce to 180c for the remainder.
100% guaranteed crackling heaven.
I get great results slightly differently. I always use a boneless leg joint.
Costco / Bookers do a great cut.
Remove all packaging - I leave the string on to keep the joint together
and leave it to reach room temperature wrapped in kitchen paper.
Score fat with knife and rub salt (a lot) into all the cuts and onto the skins.
Place joint into a smoking hot oven for 30 mins then reduce temperature.
I also deploy regular basting with one of those silicon basting pumps
which keeps the crackling from drying out and helps with the colour.
Costco / Bookers do a great cut.
Remove all packaging - I leave the string on to keep the joint together
and leave it to reach room temperature wrapped in kitchen paper.
Score fat with knife and rub salt (a lot) into all the cuts and onto the skins.
Place joint into a smoking hot oven for 30 mins then reduce temperature.
I also deploy regular basting with one of those silicon basting pumps
which keeps the crackling from drying out and helps with the colour.
Made today using my method above. Rolled pork shoulder joint, and fantastic crackling as always!
Meat is resting at the moment, and I will be having nice thick slices of it, still warm, on a buttered crusty baguette with some gravy later. Pics to follow
Edited to update phoro URLs
Meat is resting at the moment, and I will be having nice thick slices of it, still warm, on a buttered crusty baguette with some gravy later. Pics to follow
Edited to update phoro URLs
Edited by calibrax on Saturday 6th February 00:32
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