Discussion
Dont oil it, shoulder has enough fat, dry it with paper towels, thoroughly, score it, bit of salt not much.
Roast
When the joint comes out to rest and you're doing the gravy, cut the crackling off, whack the oven up and return just the cracking straight onto the shelf.
Job.
Alternative is to throw a kettle of boiling water over the joint and then dry but I dont think this is neccessary especially if you follow the above.
Roast
When the joint comes out to rest and you're doing the gravy, cut the crackling off, whack the oven up and return just the cracking straight onto the shelf.
Job.
Alternative is to throw a kettle of boiling water over the joint and then dry but I dont think this is neccessary especially if you follow the above.
I'd echo the paper towels to make sure the joint is totally dry.
I also have a feeling that putting salt on it encourages moisture to come out of the fat so it doesn't get all crunchy? I might have imagined that bit though!
I get great crackling with cheap joints by making sure it's totally dry.
I also have a feeling that putting salt on it encourages moisture to come out of the fat so it doesn't get all crunchy? I might have imagined that bit though!
I get great crackling with cheap joints by making sure it's totally dry.
anonymous said:
[redacted]
Ah. You need Doctor Don's Crackling Rescue Recipe.Every so often when cooking pork it doesn't go quite right. You've salted it. You've dried it. You added extra slashes to let the fat run more freely. You've done the half-hour-sizzle at the beginning. You've done the lot - and it STILL isn't crackly enough!
Right.
Get it onto the carving dish and cut off the partially-crackling-but-not-properly-crunchy skin. Lay it flat on a microwaveable glass plate. If you have a LARGE plastic cover - put it over the glass plate. It needs to be big because you do not want STEAM making the crackling soggy. But this is going to spit like hell and cleaning the Nuker after is a PITA otherwise.
Right.
Blast the fecker on FULL POWER for about four minutes. You should hear quite terrifying pops and bangs. Open her up. Take off the cover. Using an oven-glove pull out the plate. Pour off the excess oil. Put it back in. Uncovered.
Nuke it again for a couple of minutes - watching through the glass. Watch to see if it puffing up nicely - watch out for any tell tale blackening that indicates it is going over (it would actually catch fire if you keep going long enough. Pull out - pour off excess oil.
Repeat the two minutes procedure until you don't get fat to pour off. Depending on the amount you have you could need to do the above three or four times through...
Finally leave it to stand for a couple of minutes. Should be crunchy as anything.
It's nicer and less messy on the Nuker to manage it on the joint but this will "rescue" soggy crackling really very well. No need to do without just because it didn't quite get there...
Easiest thing in the world. Mositure is the enemy and select good quality pork with a nice layer of creamy white fat under the skin.
Leave uncovered in the fridge overnight and take out a few hours before cooking to get to room tempature and just score the skin with a stanley knife (or ask butcher to do)and rub salt into the skin. Then just roast in normal way.
Never, ever fails.
Leave uncovered in the fridge overnight and take out a few hours before cooking to get to room tempature and just score the skin with a stanley knife (or ask butcher to do)and rub salt into the skin. Then just roast in normal way.
Never, ever fails.
It's all very well dabbing thick pig skin with paper towel but what about the moisture within the skin that needs to evaporate through the surface when it's being roasted?
Leave the joint uncovered in the fridge, salted for two days. Then dab with paper towels. It draws out excess moisture, allows salt to properly permeate the skin to flavour and the end result is glass-like crackling.
Don't worry about it being uncovered, just make sure it does not drip on to other foodstuffs and store cooked meats that you are not going to reheat in another fridge.
I'd also put more salt on that you deem healthy/acceptable because most runs off as the fat renders out and down the skin.
Right, I'm going to get my belly pork out of the freezer!
Leave the joint uncovered in the fridge, salted for two days. Then dab with paper towels. It draws out excess moisture, allows salt to properly permeate the skin to flavour and the end result is glass-like crackling.
Don't worry about it being uncovered, just make sure it does not drip on to other foodstuffs and store cooked meats that you are not going to reheat in another fridge.
I'd also put more salt on that you deem healthy/acceptable because most runs off as the fat renders out and down the skin.
Right, I'm going to get my belly pork out of the freezer!
Edited by 507bhp on Tuesday 18th November 19:21
Loin of pork is a good joint to use.
Rub plenty of salt into the skin, then roast, once the joint is cooked cut the skin off, and slice into strips unless it has already crackled, put the strips on an enamel plate, or tin, or anything that can go into the oven, and crisp it up for 5 - 10 minutes.
Always get perfect, (Break your teeth type) crackling.
Its really simple.
Although any pork joint will do as long as you have got the skin & fat on it.
Rub plenty of salt into the skin, then roast, once the joint is cooked cut the skin off, and slice into strips unless it has already crackled, put the strips on an enamel plate, or tin, or anything that can go into the oven, and crisp it up for 5 - 10 minutes.
Always get perfect, (Break your teeth type) crackling.
Its really simple.
Although any pork joint will do as long as you have got the skin & fat on it.
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