Roast Pork and Crackling - Any Tips

[Mendoza]

Tonight it looks like I am going against the wishes of television and NOT cooking along with Gordon Ramsey.

Fancy a good old roast pork with the most important bit, the CRACKLING

Anyone got any good cooking tips, which cut of meat, secret tricks etc

Also what gubbins best go with this fine meat feast??


Trotster "what animal is a pork?"

 

[keaton]

Go for shoulder of pork.
It's much cheaper and has better flavour, but you don't get as much crackling

 

[Monkster]

WET the crackling with water & rub SALT in it & watch the swine crackle

 

[Rusco]

This always works for me to get the best crackling.

First score diagonally across the fat on the top of the meat in both directions so creating diamond shapes
Work in olive oil, especially in to the cuts you've made
Sprinkle over large amounts of sea salt

 

[csider]

pour boiling water over, dry thoroughly and rub in loads of salt....sea salt. then put over lemon juice, saw this tip other day, some thing to do with the acidity.

im off to buy some pork NOW..!!

 

[Titanic]

Once the joint is cooked... take the skin off, sprinkle it liberally with coarse sea salt and whack it in a very hot oven while the meat is resting. Cracktacular!

 

[pasty]

pour boiling water over, dry thoroughly and rub in loads of salt....sea salt. then put over lemon juice, saw this tip other day, some thing to do with the acidity.

im off to buy some pork NOW..!!

I can confirm that works to perfection as that what I did last Sunday. You should score the fat diagonally BEFORE pouring boiling water over it though. The boiling water opens up the fat and allows you to get the salt right into the fat.

I generally find loin is usually best for crackling.

 

[Couldn't Be Hyypia]

Boned shoulder is good - but belly does the best crackling (it has more fat under the skin.

Don't oil it - just make sure the skin is REALLY dry - don't leave it covered in the fridge, just dump it on a plate in the fridge to stop it sweating.

Massage a lot of sea salt into it (the flakes work there way well into the skin) and make sure you have lots of cuts going right down to the fat but not into the flesh. Only way to do this I have fiound is a stanley knife - no domestic kitchen knife will do it safely. You need far more cuts than you think.

Don't cook it with your spuds - if you can avoid it -they give off a lot of steam.

Put the meat on a rack over the pan so that it doesn't sit in it's juices - that gives you the hard leathery skin. Turn the meat occasionally to keep the cooking even.

Tips above for tipping over boiling water work - but make sure the skin is really dry. Oil is not necessary but it does give you a bit of insurance - however, the crackling won't be as puffy.

Hope that helps.

PS There is a stunning Jamie O recipe for pork, will scan and upload - genuine classic.

 

[Lush]

I've got a pair of crackling tips.

 

[Barnet Seagull]

I've got a pair of crackling tips.

I think we've all seen them before.

 

[Kylies Stunt Arse]

I think we've all seen them before.

I have!

 

[Couldn't Be Hyypia]

Here's that Jamie recipe - it's not a crackling one - but it is brilliant. Go a bit lighter on the balsamic and a bit lighter on the spuds unless you have a big pan.

Enjoy.

 

[Easy 10]

1. Buy a packet of pork scratchings before you leave the pub
2. Sprinkle liberally on your roast

VÓILA

 

[Stat Brother]

All of the above, with a fookin hot over, works for me.

Our fan oven is the mutts for crackling.

 

[northstandnorth]

just buy a couple of packets of pork scratchings and smother in gravy. no one will notice .
bastard........... easy beat me to it

 

[Armchair Loyalist]

Cant go wrong with Roast Pork Belly, here is the recipe i use
Roast pork belly: Recipes: UKTV Food

 

[Notters]

pour boiling water over, dry thoroughly and rub in loads of salt....sea salt. then put over lemon juice, saw this tip other day, some thing to do with the acidity.

im off to buy some pork NOW..!!

That's what I do, but without the lemon. Then I put it in the oven for 15-20 minutes at a high temp (230 degrees, fan assisted), then cook for the rest of the time at a fairly low temp (160)... It works perfectly every time.

 

[Notters]

By the way, if you're cooking pork that's been frozen you wont get crackling, as it denaturises the fat.

 

[csider]

By the way, if you're cooking pork that's been frozen you wont get crackling, as it denaturises the fat.

that i did not know.