How do I cook roast pork and end up with crackling on it, rather than a fatty mess?!
Answers: I have never cooked a joint of pork before, and am really concerned as I have bought one for Christmas day!! (yes, silly I know!!)
Roasting a pork isn't difficult. You will only get proper crackling if you bought a cut with the skin still on it (which most supermarkets cut off).
Have a butchers at the BBC's tips for Roast Pork and Crackling. It's also got a great recipe for the gravy!
http://www.bbc.co.uk/food/recipes/databa...
Enjoy!
Maybe if you put it under the broiler for a few minutes after it's done it might be more like you want.
score skin with knife then rub in oil and salt if it doesnt crackle during roasting i cut crackling of then put in frying pan 2 finish off
Get it as dry as possible, don't keep it in plastic, it needs to be exposed to the air to dry before it goes in the oven. This is the most important thing.
Add some salt to it. Get the oven very hot for the first 20 mins of your cooking time.
If it's not crunchy when the joints done, take it out, carve the cracking off, leave the meat to rest (you should do this anyway) and put the fat back in for 20 more mins.
i score mine and rub salt+pepper in it and leave it on the joint i never put fiol on it
RUB SOME MARGARINE AND SALT INTO THE FAT AND IT SHOULD CRISP UP-COOK SLOWLY.OR EVEN PUT SOME STREAKS OF BACON ON YOUR JOINT.
Have you tried a blowtorch?
buy a joint of pork with the skin on,wash the joint in cold water,dry the skin then score the skin,then rub salt into the skin,then roast as normal.Enjoy!
Make sure the skin of the pork is dry, this is essential, also make sure your oven is really hot when you first put it in.