how do i make perfect crackling?
Discussion
OK.
I get perfect crackling every time.
Why? Am I a cooking genius? No.
I know "The Trick" to fixing imperfect crackling.
First of all salt makes little difference. What makes crackling is HEAT. So start your oven as hot as it will go for the first half hour to get the crackling off to a good start. Then turn it down to cooking temp and take it from there.
IF you are lucky it will have crackled on the joint. IF it hasn't - use "The Trick".
Cut the tough and chewy crackling from the pork. Place between TWO microwavable plates - not stacked - the other way around. You are creating a small cooking space for the crackling.
Now put it in the microwave and BLAST it on FULL POWER for around four minutes. You will need to watch it in case you set it on fire (yes really).
It will pop and bang like you wouldn't believe. If you were dumb enough to do this without the plates the entire inside of your nuker would be spattered.
Take the crackling out and pour off the fat. If necessary pop it back in and nuke it for another couple of minutes. Then simply take off the top plate and leave it for a minute.
It will be the crackliest crackling you could wish for.
I get perfect crackling every time.
Why? Am I a cooking genius? No.
I know "The Trick" to fixing imperfect crackling.
First of all salt makes little difference. What makes crackling is HEAT. So start your oven as hot as it will go for the first half hour to get the crackling off to a good start. Then turn it down to cooking temp and take it from there.
IF you are lucky it will have crackled on the joint. IF it hasn't - use "The Trick".
Cut the tough and chewy crackling from the pork. Place between TWO microwavable plates - not stacked - the other way around. You are creating a small cooking space for the crackling.
Now put it in the microwave and BLAST it on FULL POWER for around four minutes. You will need to watch it in case you set it on fire (yes really).
It will pop and bang like you wouldn't believe. If you were dumb enough to do this without the plates the entire inside of your nuker would be spattered.
Take the crackling out and pour off the fat. If necessary pop it back in and nuke it for another couple of minutes. Then simply take off the top plate and leave it for a minute.
It will be the crackliest crackling you could wish for.
Don said:
OK.
I get perfect crackling every time.
Why? Am I a cooking genius? No.
I know "The Trick" to fixing imperfect crackling.
First of all salt makes little difference. What makes crackling is HEAT. So start your oven as hot as it will go for the first half hour to get the crackling off to a good start. Then turn it down to cooking temp and take it from there.
IF you are lucky it will have crackled on the joint. IF it hasn't - use "The Trick".
Cut the tough and chewy crackling from the pork.
Now this is where I deviate from the "nuke it in the microwave technique"I get perfect crackling every time.
Why? Am I a cooking genius? No.
I know "The Trick" to fixing imperfect crackling.
First of all salt makes little difference. What makes crackling is HEAT. So start your oven as hot as it will go for the first half hour to get the crackling off to a good start. Then turn it down to cooking temp and take it from there.
IF you are lucky it will have crackled on the joint. IF it hasn't - use "The Trick".
Cut the tough and chewy crackling from the pork.
All you need to do once it's off the joint is put it on a baking tray in a very hot oven for 30 minutes, and it will come out perfect. Meanwhile, cover the joint with foil and a folded towel and let it rest. I do this every time -I honestly believe the cooking conditions for crackling are not compatible with those for the meat.
V10Mike said:
Don said:
OK.
I get perfect crackling every time.
Why? Am I a cooking genius? No.
I know "The Trick" to fixing imperfect crackling.
First of all salt makes little difference. What makes crackling is HEAT. So start your oven as hot as it will go for the first half hour to get the crackling off to a good start. Then turn it down to cooking temp and take it from there.
IF you are lucky it will have crackled on the joint. IF it hasn't - use "The Trick".
Cut the tough and chewy crackling from the pork.
Now this is where I deviate from the "nuke it in the microwave technique"I get perfect crackling every time.
Why? Am I a cooking genius? No.
I know "The Trick" to fixing imperfect crackling.
First of all salt makes little difference. What makes crackling is HEAT. So start your oven as hot as it will go for the first half hour to get the crackling off to a good start. Then turn it down to cooking temp and take it from there.
IF you are lucky it will have crackled on the joint. IF it hasn't - use "The Trick".
Cut the tough and chewy crackling from the pork.
All you need to do once it's off the joint is put it on a baking tray in a very hot oven for 30 minutes, and it will come out perfect. Meanwhile, cover the joint with foil and a folded towel and let it rest. I do this every time -I honestly believe the cooking conditions for crackling are not compatible with those for the meat.
Since I am usually doing a slim roast of some belly pork for the two of us I don't normally have the time to wait 30 minutes. So the nuke method speeds it up. Only an additional five minutes or so..so it can be nuking as I make the gravy.
BY THE WAY!
You know how the crackling is the "best bit"? And everyone only gets a tiny helping?
Buy extra pork skin from Morrisons. 80p for enough to make a sheet of crackling that provides COMEDY levels of crackling for loads of people.
I did it as an experiment a couple of weeks back and it was remarkable!
Don said:
OK.
I get perfect crackling every time.
Why? Am I a cooking genius? No.
I know "The Trick" to fixing imperfect crackling.
First of all salt makes little difference. What makes crackling is HEAT. So start your oven as hot as it will go for the first half hour to get the crackling off to a good start. Then turn it down to cooking temp and take it from there.
It will be the crackliest crackling you could wish for.
This ^^^^ Never failed me. Half hour at max then down to 170. I do also dry with kitchen towel first. I get perfect crackling every time.
Why? Am I a cooking genius? No.
I know "The Trick" to fixing imperfect crackling.
First of all salt makes little difference. What makes crackling is HEAT. So start your oven as hot as it will go for the first half hour to get the crackling off to a good start. Then turn it down to cooking temp and take it from there.
It will be the crackliest crackling you could wish for.
Plotloss said:
lazyitus said:
dcw@pr said:
lazyitus said:
Plotloss, what does 'scoring' mean here ?
cut it about 5mm deepIf you get a retractable one it makes it very easy not to cut the pork joint in two (again, if you have no eyes/stumps for arms).
Gold said:
Plotloss said:
Make sure the skin of the pork is very very very dry, use copious quantities of kitchen towels to achieve this, it needs to be bone dry, let the joint air.
Hairdryer 
After much trial and error I have come to the following conclusion re: crackling.
Cut the rind from the joint. Score the remaining fat on the joint and rub in salt and pepper.
Cook to joint's recommended time/temp.
When that is resting turn up the oven to 220f, salt the scored crackling and place on a baking sheet. Leave until perfectly crackled.
It may not be the salt that makes it crackle but it is what makes it taste so good!
Cravings for crispy pork are stronger than for most other foodstuffs!
Cut the rind from the joint. Score the remaining fat on the joint and rub in salt and pepper.
Cook to joint's recommended time/temp.
When that is resting turn up the oven to 220f, salt the scored crackling and place on a baking sheet. Leave until perfectly crackled.
It may not be the salt that makes it crackle but it is what makes it taste so good!
Cravings for crispy pork are stronger than for most other foodstuffs!
Don said:
V10Mike said:
Don said:
OK.
I get perfect crackling every time.
Why? Am I a cooking genius? No.
I know "The Trick" to fixing imperfect crackling.
First of all salt makes little difference. What makes crackling is HEAT. So start your oven as hot as it will go for the first half hour to get the crackling off to a good start. Then turn it down to cooking temp and take it from there.
IF you are lucky it will have crackled on the joint. IF it hasn't - use "The Trick".
Cut the tough and chewy crackling from the pork.
Now this is where I deviate from the "nuke it in the microwave technique"I get perfect crackling every time.
Why? Am I a cooking genius? No.
I know "The Trick" to fixing imperfect crackling.
First of all salt makes little difference. What makes crackling is HEAT. So start your oven as hot as it will go for the first half hour to get the crackling off to a good start. Then turn it down to cooking temp and take it from there.
IF you are lucky it will have crackled on the joint. IF it hasn't - use "The Trick".
Cut the tough and chewy crackling from the pork.
All you need to do once it's off the joint is put it on a baking tray in a very hot oven for 30 minutes, and it will come out perfect. Meanwhile, cover the joint with foil and a folded towel and let it rest. I do this every time -I honestly believe the cooking conditions for crackling are not compatible with those for the meat.
Since I am usually doing a slim roast of some belly pork for the two of us I don't normally have the time to wait 30 minutes. So the nuke method speeds it up. Only an additional five minutes or so..so it can be nuking as I make the gravy.
BY THE WAY!
You know how the crackling is the "best bit"? And everyone only gets a tiny helping?
Buy extra pork skin from Morrisons. 80p for enough to make a sheet of crackling that provides COMEDY levels of crackling for loads of people.
I did it as an experiment a couple of weeks back and it was remarkable!
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