How to get the best crackling?!
i am cooking a roast pork tonight!. any tips on getting the BEST crackling!?!?!?Www@FoodAQ@Com
Answers:
Golden Crispy Crackling
Instructions on how to achieve the perfect Golden Crispy Crackling
There’s nothing like a 100% New Zealand Pork roast to celebrate the best of times!. One of the great pleasures in life is uncovering a roast pork on the dinner table, and watching the crackling being pinched of the plate with a resounding crunch from eager mouths…
However we must confess - sometimes it can be tough getting that crispy CRACK! Every time!. Well never fear – here is the answer to perfect crackling!
Dry the skin of your roast pork!.
Make sure the skin has nice deep scores right through the skin!.
Drizzle a couple of tablespoons of oil over the skin, and rub in!.
Now the secret that mum never told you, because salt was supposed to be bad for you:
Sprinkle a handful of salt over the skin and massage into the skin!.
Rest for an hour or two (better yet do it in the morning and rest all day!)!.
Pre heat oven to 180?, then place roast in oven and roast for 1 hour/kg!.
Your roast is ready when the thermometer shows 71? internal temp, or the pricked pork juices run clear!.
For super crispy, remove roast from oven, and remove crackle from roast (have paper towels handy)!.
Return crackling to tray and raise temp to 220? for 10 minutes!.
Cover your meat while it is sitting – it is a good way for the meat to let the juices settle, and will make carving easier!.
Enjoy!Www@FoodAQ@Com
Instructions on how to achieve the perfect Golden Crispy Crackling
There’s nothing like a 100% New Zealand Pork roast to celebrate the best of times!. One of the great pleasures in life is uncovering a roast pork on the dinner table, and watching the crackling being pinched of the plate with a resounding crunch from eager mouths…
However we must confess - sometimes it can be tough getting that crispy CRACK! Every time!. Well never fear – here is the answer to perfect crackling!
Dry the skin of your roast pork!.
Make sure the skin has nice deep scores right through the skin!.
Drizzle a couple of tablespoons of oil over the skin, and rub in!.
Now the secret that mum never told you, because salt was supposed to be bad for you:
Sprinkle a handful of salt over the skin and massage into the skin!.
Rest for an hour or two (better yet do it in the morning and rest all day!)!.
Pre heat oven to 180?, then place roast in oven and roast for 1 hour/kg!.
Your roast is ready when the thermometer shows 71? internal temp, or the pricked pork juices run clear!.
For super crispy, remove roast from oven, and remove crackle from roast (have paper towels handy)!.
Return crackling to tray and raise temp to 220? for 10 minutes!.
Cover your meat while it is sitting – it is a good way for the meat to let the juices settle, and will make carving easier!.
Enjoy!Www@FoodAQ@Com
I cheat with my crackling!. I KNOW you are meant to start the cooking process in a very high heat oven and then turn it down after about 20-30 minutes!. I on the other hand just cook it normally, and then while the meat is resting I cheat!.
I use a sharp knife to remove the crackling and rub oil and salt on it and then put it under a grill!. It bubbles up beautifully and is nice and easy to cut into strips to serve with the roast!. Just keep an eye on it or it'll burn!Www@FoodAQ@Com
I use a sharp knife to remove the crackling and rub oil and salt on it and then put it under a grill!. It bubbles up beautifully and is nice and easy to cut into strips to serve with the roast!. Just keep an eye on it or it'll burn!Www@FoodAQ@Com
The lazy cook that I am myself! LOLWww@FoodAQ@Com
just put it in the oven for about 30 minutesWww@FoodAQ@Com