Can we talk about crackling?

[Pferdestarke]

I can't eat much of it but I always really enjoy a good piece of pork with extra-crisp crackling on a sunday dinner. I have previously used pork belly for this but am open to your suggestions/methods on how to achieve the perfect crackle.

I score, salt, leave to dry out in the fridge for a day and then roast.

[grumbledoak]

Pferdestarke said:

I score, salt, leave to dry out in the fridge for a day and then roast.

That is pretty much it! If you are worried about the 'health aspect', you can lift the skin off your pork belly once cooked, scrape off any underlying fat, and finish it under the grill on its own (where you have a bit more control).

[brum]

If it's not exactly perfect when it comes out of the oven take the blowtorch to it.

[calibrax]

My tips :

1) Buy your meat from a proper butcher or farm shop - supermarket stuff is usually too damp for good crackling.
2) Diamond score the rind - this gives lighter, crispier crackling (and more chance of success!)
3) Salt the rind, rubbing in well into the scores. Put in the fridge, uncovered, for a few hours.
4) Dry the rind with kitchen towels a couple of hours after salting.
5) Allow joint to get to room temperature before putting it in the oven
6) Cook uncovered, on max heat for 30 minutes, then reduce heat down to about 180C
7) At the end, if necessary, put heat back to max for a final 15 minutes.

[Fatbloke]

and if poss, cook on it's own

Veg adds moisture

Best crackling i did was shoulder of pork on the BBQ

YUM

[10 Pence Short]

Easy, no special preparation required.

Lots of salt, a little oil and 20 minutes at top temperature in the oven before turning down to 180 or so.

Works every time and doesn't need to be complicated by any special fussyness.

[Pferdestarke]

Paddy_n_Murphy said:

Fatbloke said:

Best crackling i did was shoulder of pork on the BBQ

YUM

and once again I get to roll out my version of the above



Must recalibrate my burners from left to right

We've been here before haven't we!

Edited by Pferdestarke on Monday 22 June 16:17