The prefect pork crackling?!
what the best way to make pork crackling!? I normally brush the skin with olive oil, then sprinkle some salt on it, but it always comes out soggy in parts!. I want hard and crunchy and not greasy!. Any ideas please Www@FoodAQ@Com
Answers:
no water, no fat, no gravy!.
The skin needs to be absolutely dry and able to release the fat underneath!.
Cut it into the typical criss cross, put Malden Sea salt on it and massage the skin with the salt!. Leave it outside for a few hours!. Then rub it dry, you will find that its quite moist!.
After that immediately in the oven!.
Salt draws out water, that's why you salt fish before frying and let it rest!.!. its makes the flesh firmer!.
If you have cheap chicken rub it with Rock salt let it firm overnight and wash the salt away!.
Www@FoodAQ@Com
The skin needs to be absolutely dry and able to release the fat underneath!.
Cut it into the typical criss cross, put Malden Sea salt on it and massage the skin with the salt!. Leave it outside for a few hours!. Then rub it dry, you will find that its quite moist!.
After that immediately in the oven!.
Salt draws out water, that's why you salt fish before frying and let it rest!.!. its makes the flesh firmer!.
If you have cheap chicken rub it with Rock salt let it firm overnight and wash the salt away!.
Www@FoodAQ@Com
Peel off the pork skin from the joint but include a layer of fat with it!. Place it loosely back onto the joint and salt it freely!. Then cook as normal!. This enables the meat to benefit from the natural fat!. When cooked takeout of the oven and remove the crackling!. While the meat is resting, either put the crackling layer back int the oven or put it under the grill to really crisp up!.Www@FoodAQ@Com
Get belly pork, and get more than you think you'll need; it really is addictive!. Every time you walk past another slice somehow jumps into your hand!. Score right through the fat to the meat with a Stanley knife, and use a ruler or straight edge to get the slicing at 1/4 inch or less apart Rub wifh salt and demerara sugar getting it well into the cuts!. Roast at 190c for 20minutes a pound and 20 minutes over!. Now, for the last 25 minutes put the oven up to230c and crisp the skin!. Every oven is different and sheves are in odd slots, so check to see that the crackling is forming without the stuff burning !. That is it!. Get tore in!Www@FoodAQ@Com
well score the skin, oil and salt as you say !. but needs high temperature !. If needs be put it under the grill for a few minutes !. pork these days is not what it used to be !. Probably what they are fed on !. With a pork joint roasted you used to get a basin of dripping !. Nowadays there is virtually none!. Possibly the skin/crackling has been affected too!. Www@FoodAQ@Com
You have to cut lots of slices in the rind with a very sharp knife and then really work salt in to it, this dries all the moisture from the skin in cooking!. and leaves you with the perfect cracklingWww@FoodAQ@Com