Cooking pork crackling to perfection for a roast......
Discussion
To me the crackling is the best part of a pork roast. So to get it right takes a bit of effort.
To start off with the majority of us will have got a large roast from the supermarket where they have put in a few slits in the fat as a token gesture. This will not be good enough. What you will end up with is a leathery sort of mass with the odd bubble of crispyness here and there. Therefore here's my technique. Now I am not the worlds best cook so everyone feel free to add pointers and by the end everyone who reads this thread should have a perfect crackly pork joint.
So.
1) Get a very sharp knife and from one side to the other cut a proper cut down to almost the flesh every 1 cm apart for the whole joint. This is very important.
2) Rub the joint in oil with your fingers. Sprinkle salt, the oil on first means the salt doesn't just fall off.
3) Pop in the oven and cook as you would normally. However ...
4) If your oven cooks better at the back then rotate when necessary.
NEXT IMPORTANT STEP
5) With 15 minutes to go, just about before you are into "gravy and veg time", take out the roast and cut all those bands and then remove the crackling as a whole. Using a spoon scrape off all the under fat and pop this excess fat back on top of the joint to keep it moist. You are left with your gorgeous crackling which by this time is so good you could wear as a crown and dance around the house wearing it on your head, but to avoid scaring the guests you put it back on top of the fat/joint for the last few minutes.
6) Get rid of the excess fat, put the crackling right on the meat after some resting time and bobs your uncle.
Sorted.
Comments from our gastronauts?
Regards
Andy
To start off with the majority of us will have got a large roast from the supermarket where they have put in a few slits in the fat as a token gesture. This will not be good enough. What you will end up with is a leathery sort of mass with the odd bubble of crispyness here and there. Therefore here's my technique. Now I am not the worlds best cook so everyone feel free to add pointers and by the end everyone who reads this thread should have a perfect crackly pork joint.
So.
1) Get a very sharp knife and from one side to the other cut a proper cut down to almost the flesh every 1 cm apart for the whole joint. This is very important.
2) Rub the joint in oil with your fingers. Sprinkle salt, the oil on first means the salt doesn't just fall off.
3) Pop in the oven and cook as you would normally. However ...
4) If your oven cooks better at the back then rotate when necessary.
NEXT IMPORTANT STEP
5) With 15 minutes to go, just about before you are into "gravy and veg time", take out the roast and cut all those bands and then remove the crackling as a whole. Using a spoon scrape off all the under fat and pop this excess fat back on top of the joint to keep it moist. You are left with your gorgeous crackling which by this time is so good you could wear as a crown and dance around the house wearing it on your head, but to avoid scaring the guests you put it back on top of the fat/joint for the last few minutes.
6) Get rid of the excess fat, put the crackling right on the meat after some resting time and bobs your uncle.
Sorted.
Comments from our gastronauts?
Regards
Andy
Edited by zakelwe on Wednesday 2nd September 15:48
You don't need oil, salt or any fancy methods for getting good crackling.
You need a pig which wasn't kept indoors and slaughtered at 16 weeks (as almost all commercial pigs are) as the skin isn't tough enough to make good crackling.
Outdoor reared is better (the weather makes the pig's skin toughen up) and slow grown is best (24 weeks or more).
Cook as slowly as possible and you shouldn't need any techniques to get good crackling, it simply appears by default.
A joint of pork from a well reared pig needs nothing to produce good crackling and the flesh will fall apart, be dark and full of flavour. Try to find someone locally who produces their own pigs on a small scale (or if you're in North Yorks, me
)and I guarantee you'll never buy commercial pork again.
We rear Gloucester Old Spot weaners from 8 weeks on a half acre of woodland we have, it's the best, most succulemt pork you'll ever taste and a world away from anything most of the local butchers (let alone the supermarkets) can sell us.
You need a pig which wasn't kept indoors and slaughtered at 16 weeks (as almost all commercial pigs are) as the skin isn't tough enough to make good crackling.
Outdoor reared is better (the weather makes the pig's skin toughen up) and slow grown is best (24 weeks or more).
Cook as slowly as possible and you shouldn't need any techniques to get good crackling, it simply appears by default.
A joint of pork from a well reared pig needs nothing to produce good crackling and the flesh will fall apart, be dark and full of flavour. Try to find someone locally who produces their own pigs on a small scale (or if you're in North Yorks, me
)and I guarantee you'll never buy commercial pork again.We rear Gloucester Old Spot weaners from 8 weeks on a half acre of woodland we have, it's the best, most succulemt pork you'll ever taste and a world away from anything most of the local butchers (let alone the supermarkets) can sell us.
Edited by Mark Benson on Wednesday 2nd September 16:52
Mark Benson said:
You don't need oil, salt or any fancy methods for getting good crackling.
You need a pig which wasn't kept indoors and slaughtered at 16 weeks (as almost all commercial pigs are) as the skin isn't tough enough to make good crackling.
Outdoor reared is better (the weather makes the pig's skin toughen up) and slow grown is best (24 weeks or more).
Cook as slowly as possible and you shouldn't need any techniques to get good crackling, it simply appears by default.
A joint of pork from a well reared pig needs nothing to produce good crackling and the flesh will fall apart, be dark and full of flavour. Try to find someone locally who produces their own pigs on a small scale (or if you're in North Yorks, me )and I guarantee you'll never buy commercial pork again.
We rear Gloucester Old Spot weaners from 8 weeks on a half acre of woodland we have, it's the best, most succulemt pork you'll ever taste and a world away from anything most of the local butchers (let alone the supermarkets) can sell us.
Congratulations!!! Because of you i now have hunger pains!! You need a pig which wasn't kept indoors and slaughtered at 16 weeks (as almost all commercial pigs are) as the skin isn't tough enough to make good crackling.
Outdoor reared is better (the weather makes the pig's skin toughen up) and slow grown is best (24 weeks or more).
Cook as slowly as possible and you shouldn't need any techniques to get good crackling, it simply appears by default.
A joint of pork from a well reared pig needs nothing to produce good crackling and the flesh will fall apart, be dark and full of flavour. Try to find someone locally who produces their own pigs on a small scale (or if you're in North Yorks, me
)and I guarantee you'll never buy commercial pork again.We rear Gloucester Old Spot weaners from 8 weeks on a half acre of woodland we have, it's the best, most succulemt pork you'll ever taste and a world away from anything most of the local butchers (let alone the supermarkets) can sell us.
Edited by Mark Benson on Wednesday 2nd September 16:52
Mark Benson said:
You don't need oil, salt or any fancy methods for getting good crackling.
You need a pig which wasn't kept indoors and slaughtered at 16 weeks (as almost all commercial pigs are) as the skin isn't tough enough to make good crackling.
Outdoor reared is better (the weather makes the pig's skin toughen up) and slow grown is best (24 weeks or more).
Cook as slowly as possible and you shouldn't need any techniques to get good crackling, it simply appears by default.
A joint of pork from a well reared pig needs nothing to produce good crackling and the flesh will fall apart, be dark and full of flavour. Try to find someone locally who produces their own pigs on a small scale (or if you're in North Yorks, me )and I guarantee you'll never buy commercial pork again.
We rear Gloucester Old Spot weaners from 8 weeks on a half acre of woodland we have, it's the best, most succulemt pork you'll ever taste and a world away from anything most of the local butchers (let alone the supermarkets) can sell us.
Totally agree with all that.You need a pig which wasn't kept indoors and slaughtered at 16 weeks (as almost all commercial pigs are) as the skin isn't tough enough to make good crackling.
Outdoor reared is better (the weather makes the pig's skin toughen up) and slow grown is best (24 weeks or more).
Cook as slowly as possible and you shouldn't need any techniques to get good crackling, it simply appears by default.
A joint of pork from a well reared pig needs nothing to produce good crackling and the flesh will fall apart, be dark and full of flavour. Try to find someone locally who produces their own pigs on a small scale (or if you're in North Yorks, me
)and I guarantee you'll never buy commercial pork again.We rear Gloucester Old Spot weaners from 8 weeks on a half acre of woodland we have, it's the best, most succulemt pork you'll ever taste and a world away from anything most of the local butchers (let alone the supermarkets) can sell us.
Edited by Mark Benson on Wednesday 2nd September 16:52
Old Spots are the best tasting pig. They always have a beautiful thick covering of creamy white fat.
They only thing I would add to to leave the joint uncovered in the fridge overnight as this will help. Apart from that crackling is guaranteed from quality meat. Do not buy commerical pork.
P.S. Please send me a old spot!
Cotty said:
I think calibrax has got it nailed. This is nicked from the photo of your dinner thread.
Cheers... as others have said, it's the quality of the meat that's most important.In fact, here's one I made earlier that turned out even better... every bit of the crackling was light and crispy and tasted gorgeous. My mouth starts watering just looking at this pic!
Edited by calibrax on Wednesday 2nd September 18:51
Working class said:
I was told by a good chef years ago to first pour boiling hot water over the skin, twice, he claimed it tightens it up and makes it go really crispy!
Happy to be told i/him is telling fibs!
he's right - you can see the skin tighten up as you pour the water over the jointHappy to be told i/him is telling fibs!
the biggest difference is getting a decent joint in the first place - supermarket meat is, in the main, rubbish and fit for dog food
Mark Benson said:
You don't need oil, salt or any fancy methods for getting good crackling.
You need a pig which wasn't kept indoors and slaughtered at 16 weeks (as almost all commercial pigs are) as the skin isn't tough enough to make good crackling.
Outdoor reared is better (the weather makes the pig's skin toughen up) and slow grown is best (24 weeks or more).
Cook as slowly as possible and you shouldn't need any techniques to get good crackling, it simply appears by default.
A joint of pork from a well reared pig needs nothing to produce good crackling and the flesh will fall apart, be dark and full of flavour. Try to find someone locally who produces their own pigs on a small scale (or if you're in North Yorks, me )and I guarantee you'll never buy commercial pork again.
We rear Gloucester Old Spot weaners from 8 weeks on a half acre of woodland we have, it's the best, most succulemt pork you'll ever taste and a world away from anything most of the local butchers (let alone the supermarkets) can sell us.
Agree with everything you've said EXCEPT! Cook as slowly as possible. You need a pig which wasn't kept indoors and slaughtered at 16 weeks (as almost all commercial pigs are) as the skin isn't tough enough to make good crackling.
Outdoor reared is better (the weather makes the pig's skin toughen up) and slow grown is best (24 weeks or more).
Cook as slowly as possible and you shouldn't need any techniques to get good crackling, it simply appears by default.
A joint of pork from a well reared pig needs nothing to produce good crackling and the flesh will fall apart, be dark and full of flavour. Try to find someone locally who produces their own pigs on a small scale (or if you're in North Yorks, me
)and I guarantee you'll never buy commercial pork again.We rear Gloucester Old Spot weaners from 8 weeks on a half acre of woodland we have, it's the best, most succulemt pork you'll ever taste and a world away from anything most of the local butchers (let alone the supermarkets) can sell us.
I've always found that slow roasting and then whack the heat right up for the last 15-20 mins really crisps the crackling up nicely.
I've also found that starting the joint from room temp and drying the skin with Kitchen roll helps too.
BTW Mark I'd gladly have a bit of pig from you if I could. Any website/contact details?
Mark Benson said:
You don't need oil, salt or any fancy methods for getting good crackling.
Cook as slowly as possible and you shouldn't need any techniques to get good crackling, it simply appears by default.
A joint of pork from a well reared pig needs nothing to produce good crackling and the flesh will fall apart, be dark and full of flavour. Try to find someone locally who produces their own pigs on a small scale (or if you're in North Yorks, me )and I guarantee you'll never buy commercial pork again.
Mark, I agree wholeheartedly that the quality of well-raised GOS pigs is second to none. Being in South Yorksire I would be very interested in buying some of your pork so that I have a good supply. Maybe you could PM me your details?Cook as slowly as possible and you shouldn't need any techniques to get good crackling, it simply appears by default.
A joint of pork from a well reared pig needs nothing to produce good crackling and the flesh will fall apart, be dark and full of flavour. Try to find someone locally who produces their own pigs on a small scale (or if you're in North Yorks, me
)and I guarantee you'll never buy commercial pork again.Edited by Mark Benson on Wednesday 2nd September 16:52
By the way, I always salt my pork joints prior to cooking as I feel it brings out more flavour. Although good skin/fat will usually produce good crackling the salt does help to season and drive off moisture.
What is your favourite roasting joint?
zakelwe said:
NEXT IMPORTANT STEP
5) You are left with your gorgeous crackling which by this time is so good you could wear as a crown and dance around the house wearing it on your head, but to avoid scaring the guests you put it back on top of the fat/joint for the last few minutes.
5) You are left with your gorgeous crackling which by this time is so good you could wear as a crown and dance around the house wearing it on your head, but to avoid scaring the guests you put it back on top of the fat/joint for the last few minutes.
Edited by zakelwe on Wednesday 2nd September 15:48
Hilarious!
I love pork, I really do, but sometimes, especially with belly, I put myself off by not eating it as part of a meal and thinking about the fat content. a week later though and I begin to crave it again.
My Nana used to do a Boxing Day dinner consisting of a huge slab of pork belly, wait for it- cooked in DRIPPING, with roast potatoes and salad. My Mum gave her a recipe for 'a lovely salad dressing' which consisted of ketchup, veg' oil and sugar
Thinking back, that was one calorific dinner, what with pork fat-saturated roast potatoes and confied belly. It tasted fantastic, as you can imagine!
Hugh Fearnley-Whittingstall recommends that once you've scored it, leave the joint uncovered in the fridge overnight so the skin can dry out a bit. This makes for crispier crackling.
I also think you get better results in a conventional oven rather than fan assisted, but that could just be me. (It was a crap fan oven.)
I also think you get better results in a conventional oven rather than fan assisted, but that could just be me. (It was a crap fan oven.)
OK- this one is for the food engineers here (nor my idea but another one from my cooking classes in a three star restaurant - Dieter Mueller's place in Germany...)- slightly modyfied
Buy 4 pounds of pork belly
Cut skin off but leave some fat on top of meat,
Now, place pork belly, chopped sauteed shallots, some celeriac (or fennel if you prefer) in a casserole, top with white wine, add water to get all covered if necessary, some peppercorns and mustard seeds, bring to the boil and then put in a low heat oven (80-120 C) until meat is fork tender, when done remove pork belly, put between two chopping boards and wrap tightly with cling film to press flat
Reduce cooking fluid to the right amount of sauce and add salt and pepper to taste ( a bit of butter and nutmeg would not go amiss)
In the meanwhile rub skin with salt and pepper and grill until excessively crisp but nor burnt
Roast some cornflakes in garlic butter, season
put this mass and the broken down skin into food processor and mash to pulp, spread on baking paper to roghly same size as meat and freeze
the next day make your side dishes (some mustard mesh, fennel or whatever you like), preheat grill, cut pressed pork belly into portions tob with cut to size frozen crust and grill until warm and crispy - ultimate but worth the effort
Buy 4 pounds of pork belly
Cut skin off but leave some fat on top of meat,
Now, place pork belly, chopped sauteed shallots, some celeriac (or fennel if you prefer) in a casserole, top with white wine, add water to get all covered if necessary, some peppercorns and mustard seeds, bring to the boil and then put in a low heat oven (80-120 C) until meat is fork tender, when done remove pork belly, put between two chopping boards and wrap tightly with cling film to press flat
Reduce cooking fluid to the right amount of sauce and add salt and pepper to taste ( a bit of butter and nutmeg would not go amiss)
In the meanwhile rub skin with salt and pepper and grill until excessively crisp but nor burnt
Roast some cornflakes in garlic butter, season
put this mass and the broken down skin into food processor and mash to pulp, spread on baking paper to roghly same size as meat and freeze
the next day make your side dishes (some mustard mesh, fennel or whatever you like), preheat grill, cut pressed pork belly into portions tob with cut to size frozen crust and grill until warm and crispy - ultimate but worth the effort
cramorra said:
OK- this one is for the food engineers here (nor my idea but another one from my cooking classes in a three star restaurant - Dieter Mueller's place in Germany...)- slightly modyfied
Buy 4 pounds of pork belly
Cut skin off but leave some fat on top of meat,
Now, place pork belly, chopped sauteed shallots, some celeriac (or fennel if you prefer) in a casserole, top with white wine, add water to get all covered if necessary, some peppercorns and mustard seeds, bring to the boil and then put in a low heat oven (80-120 C) until meat is fork tender, when done remove pork belly, put between two chopping boards and wrap tightly with cling film to press flat
Reduce cooking fluid to the right amount of sauce and add salt and pepper to taste ( a bit of butter and nutmeg would not go amiss)
In the meanwhile rub skin with salt and pepper and grill until excessively crisp but nor burnt
Roast some cornflakes in garlic butter, season
put this mass and the broken down skin into food processor and mash to pulp, spread on baking paper to roghly same size as meat and freeze
the next day make your side dishes (some mustard mesh, fennel or whatever you like), preheat grill, cut pressed pork belly into portions tob with cut to size frozen crust and grill until warm and crispy - ultimate but worth the effort
Oh my. On my week off. Buy 4 pounds of pork belly
Cut skin off but leave some fat on top of meat,
Now, place pork belly, chopped sauteed shallots, some celeriac (or fennel if you prefer) in a casserole, top with white wine, add water to get all covered if necessary, some peppercorns and mustard seeds, bring to the boil and then put in a low heat oven (80-120 C) until meat is fork tender, when done remove pork belly, put between two chopping boards and wrap tightly with cling film to press flat
Reduce cooking fluid to the right amount of sauce and add salt and pepper to taste ( a bit of butter and nutmeg would not go amiss)
In the meanwhile rub skin with salt and pepper and grill until excessively crisp but nor burnt
Roast some cornflakes in garlic butter, season
put this mass and the broken down skin into food processor and mash to pulp, spread on baking paper to roghly same size as meat and freeze
the next day make your side dishes (some mustard mesh, fennel or whatever you like), preheat grill, cut pressed pork belly into portions tob with cut to size frozen crust and grill until warm and crispy - ultimate but worth the effort
I will you know!
sleep envy said:
the biggest difference is getting a decent joint in the first place - supermarket meat is, in the main, rubbish and not even fit for dog food pure s
te dressed up to LOOK like meat.
EFAte dressed up to LOOK like meat.Back ot, I love pork belly, and only salt the skin before cooking and it comes up lovely.
Our butcher is the mutts nuts though -
http://www.newitt.co.uk/menus/main.asp
Pferdestarke said:
cramorra said:
OK- this one is for the food engineers here (nor my idea but another one from my cooking classes in a three star restaurant - Dieter Mueller's place in Germany...)- slightly modyfied
Buy 4 pounds of pork belly
Cut skin off but leave some fat on top of meat,
Now, place pork belly, chopped sauteed shallots, some celeriac (or fennel if you prefer) in a casserole, top with white wine, add water to get all covered if necessary, some peppercorns and mustard seeds, bring to the boil and then put in a low heat oven (80-120 C) until meat is fork tender, when done remove pork belly, put between two chopping boards and wrap tightly with cling film to press flat
Reduce cooking fluid to the right amount of sauce and add salt and pepper to taste ( a bit of butter and nutmeg would not go amiss)
In the meanwhile rub skin with salt and pepper and grill until excessively crisp but nor burnt
Roast some cornflakes in garlic butter, season
put this mass and the broken down skin into food processor and mash to pulp, spread on baking paper to roghly same size as meat and freeze
the next day make your side dishes (some mustard mesh, fennel or whatever you like), preheat grill, cut pressed pork belly into portions tob with cut to size frozen crust and grill until warm and crispy - ultimate but worth the effort
Oh my. On my week off. Buy 4 pounds of pork belly
Cut skin off but leave some fat on top of meat,
Now, place pork belly, chopped sauteed shallots, some celeriac (or fennel if you prefer) in a casserole, top with white wine, add water to get all covered if necessary, some peppercorns and mustard seeds, bring to the boil and then put in a low heat oven (80-120 C) until meat is fork tender, when done remove pork belly, put between two chopping boards and wrap tightly with cling film to press flat
Reduce cooking fluid to the right amount of sauce and add salt and pepper to taste ( a bit of butter and nutmeg would not go amiss)
In the meanwhile rub skin with salt and pepper and grill until excessively crisp but nor burnt
Roast some cornflakes in garlic butter, season
put this mass and the broken down skin into food processor and mash to pulp, spread on baking paper to roghly same size as meat and freeze
the next day make your side dishes (some mustard mesh, fennel or whatever you like), preheat grill, cut pressed pork belly into portions tob with cut to size frozen crust and grill until warm and crispy - ultimate but worth the effort
I will you know!
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