Cannot make Crackling

[PinHead]

I can make a piece of steak on the barbie just like crackling..Oh, you mean pork crackling. Sorry Mrs Troy..am of no help but rest assured there are far worse cooks than you out here so don't stress over it.

[Gazza]

Q. What does the Vinegar "do?" ,I've never used it b4 regards crackling.

[do use the vinegar&water-soaked Ham-Bag at Xmas though, so the leg ham stays fresh for ages.]

[MudRiverDan]

Maybe set the pork in the fridge for a day or two before you cook it.
Meat these days has so much water in it, not like the old days.

Failing that buy some skin and deep fry it, then you can cook the roast but still serve up some crackling.
I like the second option better because you can get more crackling!

Dan

[Sumfish9]

This is from a lady who ran a cafe and made magnificent crackling everytime. Finally, she gave us her secret once the cafe closed. It goes back to meat safe days, however I never became sick after eating it. Recipe is No oil in pan, bring pork to room temperature, then rub in butter to scored fat, salt very well. Oven temp hot 220? (depending on ovens), cook until crackle has crackled, once crackled turn down to normal temp. You can remove the crackle and fat and sit aside if you want to cook your pork with a foil cover. Now, apparently I can't cook an egg properly....I guess everyone has their failures!!!

[blufish]

Tips about drying the skin are right. If you have time , dry with paper towel then leave in the fridge uncovered overnight.

Haven't tried the hair dryer but sounds like a good idea.

[Beatsworkin2]

Love the deep fried idea but salt and vinegar work every time run the oven flat. Out till 3 quater done then 180 till the end

[Patfink]

The way I do it is lightly score and salt to taste, put the joint in the oven for 2 thirds of cooking time, then remove from oven and take off the skin by getting a sharp knife and slide under the skin leaving only a thin layer of fat on the skin and the remainder of fat on the joint which keeps it nice and moist...then put the joint back in the oven with the piece of skin on the oven rack above - that way the the roasting tray catchs fat dripping of the skin and also makes the spuds taste better, then carry on cooking for remainder of time....perfect crackling every time

[Feral]

Mate I struggled for ever to get my pork to crackle, then the oven blew up and we replaced it. New oven crackles perfectly with hardly any effort.
I reckon the old oven wouldn't hold the heat.

[Patfink]

Yeah I supose a good oven helps but mine has always turned out nice and crackly using all sorts of ovens in the various places we have lived, using the method I descrlbed.....I think because it allows all the excess moisture and fats to drain out.

[troy]

Yeah I supose a good oven helps but mine has always turned out nice and crackly using all sorts of ovens in the various places we have lived, using the method I descrlbed.....I think because it allows all the excess moisture and fats to drain out.

Sinse using my weber kettle i now get it perfect without trying yet this does not take away the disasters i have had using my weber like roast spuds not only looking like golf balls but just as hard.

[ronmac]

Firstly I wash the meat under running cold water then pat dry . then pour boiling water over the rind ( assuming it has been scored ) then towel dry, cook as normal. cheers Ron.

[Noelm]

Hairdryers, seriously fellas?

Just do it on a Weber charcoal bbq... problem solved..

ahh, someone who knows how to cook pork, pork and Webers were made for each other I reckon, no problem making crispy crackling ever.

[Noelm]

I should add, my prep is to rub a bit of Olive oil, then table salt into/onto the cut/scored skin, then into the Weber, sit back and enjoy the aroma of the cooking pork

[deepfried]

i only ever slow cook pork these days so i cant do crackling in the oven. the quickest way to cheat is by deepfrying it. salt it overnight though. you can cut it into serving size pieces and go from there. its done this way in many a restuarant as well.

a little pork fat with the butter in the pan when cooking scallops is a winner a well. try it and you will be surprised.

[Triple]

Firstly I wash the meat under running cold water then pat dry . then pour boiling water over the rind ( assuming it has been scored ) then towel dry, cook as normal. cheers Ron.

The misses tried every which way but could never do a perfect crackling.. Got the boiling water trick from a chef friend and now perfect crackling every time.